Ingredients
Cooking spray
2 c. (180 g.) old-fashioned rolled oats
1 c. (55 g.) unsweetened large coconut flakes
1/4 c. raw, hulled pumpkin seeds (pepitas)
2 tbsp. unsalted butter
1/3 c. (70 g.) packed brown sugar
1/4 c. honey
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1 large egg white
1 c. (30 g.) crushed freeze-dried strawberries, plus more for topping
1 tsp. gelatin powder
2 1/2 tsp. lukewarm water
1 c. (115 g.) powdered sugar
2 tbsp. Greek yogurt
Preparation
Step 1Arrange racks in upper and lower thirds of oven; preheat to 400°. Grease an 8" baking pan with cooking spray. Line pan with parchment paper, leaving an overhang on 2 opposite sides, then spray parchment.Step 2On a large rimmed baking sheet, spread oats. On another rimmed baking sheet, spread coconut and pumpkin seeds. Bake oats and coconut mixture on separate racks, rotating pans and tossing halfway through, until lightly golden, about 10 minutes for coconut mixture and 14 minutes for oats.Step 3Reduce oven temperature to 325°. In a large microwave-safe bowl, microwave butter on high until melted, about 30 seconds. Add brown sugar, honey, vanilla, and salt and whisk until well combined and brown sugar is dissolved. Add egg white and vigorously whisk until fully combined.Step 4Fold oats, coconut mixture, and strawberries into butter mixture. Transfer to prepared pan, evenly spreading and using the back of a spoon or measuring cup to slightly compact mixture. Bake until light golden, 24 to 28 minutes.Step 5Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer bars to a cutting board, then slice into 12 bars.Step 6In a medium microwave-safe bowl, sprinkle gelatin over water. Let hydrate 5 minutes, then microwave on high for 5 seconds. Stir and repeat microwaving, if necessary, until gelatin is melted and dissolved into water. Whisk in powdered sugar and yogurt.Step 7Drizzle yogurt mixture over sliced bars. Sprinkle with more strawberries. Let yogurt glaze set at least 30 minutes.Step 8Make Ahead: Bars can be made 5 days ahead. Store in an airtight container and refrigerate.
A few steps are essential to getting that crisp granola bar texture and the perfect slices. Starting out with crunchy ingredients is the first step—don’t skip toasting the oats, coconut, and pepitas. Next, whisk together the sweet granola coating made from sugar, honey, and an egg white to help the bars hold together. All that’s left to do is toss the mixture well and then spread into a pan, pressing with the back of a spoon to compact the bars. Make sure to bake the bars long enough; they should be a nice golden brown. Lastly, cool the bars completely before slicing, since they will continue to get crunchy as they cool. Freeze-dried strawberries are often sold in 1-ounce bags, which is the perfect amount for this recipe. Rather than chop them up, just crush the strawberries in the bag and proceed with the recipe. (Why not buy an extra bag and use them for this gorgeous strawberry cake…?) P.S. The gelatin in the yogurt glaze is necessary to make it set just like the store-bought kind. If you don’t want to use it or can’t find it, top the bars with melted white chocolate instead, or just eat them plain for a healthier version.
