Wild Blueberry Cheesecake Granola Bar
Courtesy of Ashley Galloway
Makes 6 servings.
1 cup steel cut oats, dry
1.5 cups water
1 tsp vanilla extract
1 Tbsp cinnamon
1/2 cup Greek Vanilla yogurt, fat-free
3/4 cup cream cheese
1.5 cups frozen wild blueberries, thawed
For the Oatmeal Bar: Boil the oats in a medium saucepan with the water, vanilla and cinnamon for about 7-10 minutes. Pour into a glass pan and spread over the bottom to create a 1/2 inch thick layer. Cover and refrigerate for at least an hour to allow the bars to firm up.
For the filling: Mix together (using beaters or a whisk) yogurt and cream cheese enough to combine and remove any lumps. Gently fold in the wild blueberries. Remove the bars from the refrigerator and spread an even layer of cheesecake topping on top. Sprinkle with extra wild blueberries and refrigerate again for another hour. Slice into bars and serve.
Wild Blue is Good for You!