Blueberry Almond Granola Squares
A granola crust made with Roark Acres Honey, Griffin’s Vanilla, coconut, almonds, and oats, is the perfect base for these yogurt squares. The yogurt filling, a combination of yogurt and cream cheese, is creamy and not too sweet. Amelia Yogurt, a French-style yogurt, comes in several different flavors, including vanilla, strawberry, and maple. We like the blueberry in these squares, topped with fresh blueberries, almonds, and white chocolate chips.
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Ingredients
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- 6 cups rolled oats
- 2 ounces slivered almonds
- 7 ounces sweetened coconut flakes
- 1 teaspoon cinnamon
- 1 cup light brown sugar
- 1 Large pinch sea salt
- 3/4 cup Roark Acres Honey
- 6 tablespoons dark corn syrup
- 2 tablespoons Griffin’s Vanilla
- 2 packages cream cheese, softened
- 32 ounces Amelia Natural French Style Blueberry Yogurt
- 1 teaspoon Griffin’s Vanilla
- 1 pint fresh blueberries
- 2 ounces slivered almonds
- 1 cup white chocolate chips
- To make crust – preheat oven to 350 degrees. Mix all the dry ingredients. Add honey, syrup, and vanilla. Stir together well (it may be necessary to use your hands to do this step thoroughly). On an extra large sheet parchment-paper-lined cookie sheet, spread granola and bake for 10-15 minutes, continuously rotating the mixture to cook all sides of granola until slightly crunchy.
- Press warm granola into another extra large cookie sheet (or 2 medium cookie sheets).
- Cream the softened cream cheese thoroughly. Add the Amelia yogurt and vanilla into the cream cheese, and mix slowly until well blended. Add 3⁄4 of the blueberries, half the almonds, and white chocolate chips. Spread out evenly across the granola. Top with extra blueberries and almonds. Place in the freezer overnight.
- Remove and slice into squares and serve. Any that are not eaten place into a covered container and place back into the freezer. Will keep for a week.