Recipe courtesy of JC’s:

15 min prep time
15 min cook time
Yogurt dried fruit and nut bars


  • 1/2 cup slivered almonds
  • 1/4 cup natural pepitas
  • 1 1/4 cups peanut butter
  • 3/4 cup honey
  • 1 cup rolled oats
  • 1 cup coconut
  • 3/4 Greek yoghurt powder
  • 1/2 cup quinoa flakes
  • 1/2 cup whole dried apricots, finely chopped
  • 1/2 cup dried cranberries
  • 1/4 cup cocoa
  • If desired, melted white chocolate for decoration


  1. Place the almonds and pepitas onto an oven tray and bake at 180°C for 10-12 minutes or until the almonds are golden. Allow to cool.
  2. Meanwhile, combine the peanut butter and honey in a small saucepan and stir over a medium heat for 2-3 minutes until smooth. Cool slightly.
  3. Combine in a mixing bowl the oats, coconut, yoghurt powder, quinoa flakes, apricots, cranberries and cocoa, then toss through the almonds and pepitas. Stir though the warmed peanut butter and honey and mix thoroughly.
  4. Press the mixture into a lined 18 x 28cm slice pan and refrigerate until firm.
  5. Remove from the pan and cut into 24 bars. Drizzle with white chocolate, if desired.


This recipe makes 24 bars. Store in the fridge in an airtight container.


Recipe courtesy of JC’s.
Nutrients per serve
Energy 1,058kJ
Protein 8.2g
Fat 16g
Saturated fat 4.6g
Carbohydrate 20g
Sugars 14g
Dietary fibre 4.5g
Sodium 51mg

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