Indulge these Strawberry Yogurt Bars, a delicious blend of fresh strawberries, creamy yogurt and a crispy oat crust. Enjoy a tasty dessert that’s also healthy.

This deliciously layered dessert combines tartness of strawberries with the smoothness of yogurt, all nestled on a crispy oat foundation.

When you bake these bars, your kitchen will be filled with the exciting aroma of strawberry sweetness. Our secret ingredient that elevates these bars is vanilla, as the addition of pure vanilla elevates the fragrance and adds more creaminess and flavor to the strawberry bars.

Creamy Greek yogurt mixed with cooled strawberry creates a velvety, indulgent layer that complements the crispy crust. Pour this delightful mixture onto the crust and top it with the remaining fresh strawberries.

In just a few steps, you're going to make these delicious Strawberry Yogurt Bars that are more than a dessert, they're a celebration of sweet moments and wholesome and natural ingredients.

Prep Time:  10 minutes (plus 4 hours to chill)   |    Cook Time:  18 minutes   |    Total Time:  28 minutes (plus 4 hours to chill)   |    Servings:  9

Ingredients:

• 4 1/2 cups chopped strawberries, divided
• 1/3 cup  Baker’s Corner  Granulated Sugar
• 1 teaspoon  Stonemill  Pure Vanilla
• 3 tablespoons  Baker’s Corner  Corn Starch*
• 3 tablespoons water
• 3 cups  Millville  Multigrain Crispy Oats, crushed
• 4 tablespoons  Countryside Creamery  Tastes Like Butter, melted
• 1/4 cup  Friendly Farms  Plain Nonfat Greek Yogurt

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:                                   

1. Preheat oven to 375°.
2. In a medium saucepan over medium heat, combine 4 cups strawberries and sugar. Cook for 5 minutes. Stir in vanilla.
3. In a small bowl, whisk together cornstarch and water until dissolved. Stir mixture into saucepan and cook for 3 minutes, until thickened. Pour into a medium bowl and refrigerate until cool.
4. In a large bowl, combine crispy oats and butter spread. Press into an 8x8-inch baking dish and bake for 10 minutes. Cool to room temperature.       
5. Stir yogurt into cooked strawberries and pour on top of crust. Top with remaining 1/2 cup strawberries and refrigerate for 4 hours.
6. Cut into 9 squares and serve. Best eaten with a fork.

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Recipe Courtesy of Chef Linsey, ALDI Test Kitchen

Calories 140   |   Total Fat 4.5g   |   Sodium 75mg   |   Total Carbohydrate 24g   |   Fiber 3g   |   Sugars 14g   |   Protein 2g