Name: Tropical Mango Granola Bars
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups rolled oats; 1 cup creamy almond butter; ⅓ cup honey; ½ cup chopped toasted almonds; ¼ tsp salt; 2 cups full-fat plain Greek yogurt; 3 tbsp honey (or more to taste); 1 tsp vanilla extract; Pinch of salt; ¾ cup mixed berries (fresh or thawed, patted dry); Line an 8×8” pan with parchment and light oil spray.; Mix base: Combine oats, almond butter, ⅓ cup honey, almonds, and salt. Stir until thick and sticky.; Press into pan: Use damp hands to press the mixture firmly into an even layer.; Make yogurt mix: Whisk yogurt, 3 tbsp honey, vanilla, and salt until smooth.; Spread on base: Pour over oat layer and smooth evenly.; Top with berries: Gently press berries into the yogurt.; Freeze flat for 3–4 hours until solid.; Slice with a hot knife into 12 bars. Store with parchment between layers in an airtight container.

Description

Say hello to your ultimate sunshine snack! These no-bake Tropical Mango Granola Bars are chewy, nutty, coconut-kissed bites of summer you can stash in your bag, lunchbox, or beach tote. Bursting with mango, toasted oats, and a hint of honeyed magic, they’re a vacation in bar form. No oven, no sweat—just 10 minutes of prep and a one-way ticket to flavor paradise.

Ingredients

Scale

Base Layer:

2 cups rolled oats
1 cup creamy almond butter
⅓ cup honey
½ cup chopped toasted almonds
¼ tsp salt

Yogurt Topping:

2 cups full-fat plain Greek yogurt
3 tbsp honey (or more to taste)
1 tsp vanilla extract
Pinch of salt

Berry Finish:

¾ cup mixed berries (fresh or thawed, patted dry)

❄️ Directions

Line an 8×8” pan with parchment and light oil spray.
Mix base: Combine oats, almond butter, ⅓ cup honey, almonds, and salt. Stir until thick and sticky.
Press into pan: Use damp hands to press the mixture firmly into an even layer.
Make yogurt mix: Whisk yogurt, 3 tbsp honey, vanilla, and salt until smooth.
Spread on base: Pour over oat layer and smooth evenly.
Top with berries: Gently press berries into the yogurt.
Freeze flat for 3–4 hours until solid.
Slice with a hot knife into 12 bars. Store with parchment between layers in an airtight container.

Instructions

- 2 cups rolled oats
- ½ cup dried mango, chopped small
- ½ cup shredded coconut (toasted optional)
- ⅓ cup honey
- ¼ cup butter or coconut oil
- 1 tsp vanilla extract
- Pinch of salt

Notes

1. Melt & Mix: Gently heat honey and butter/oil in a saucepan over low. Remove from heat, stir in vanilla and salt.
2. Toss Dry: In a bowl, mix oats, mango, and coconut.
3. Combine: Pour warm syrup over dry mix. Stir well until coated and sticky.
4. Press & Chill: Line 8×8” pan with parchment. Press mixture in firmly using damp hands or cup bottom. Chill 1 hour or freeze 20 min.
5. Slice & Store: Cut into 10 bars with a sharp knife. Store airtight for 2 weeks or freeze up to 3 months.

Prep Time: 10 min

Nutrition

Calories: 155 Cal Per Bar
Sugar: 10g
Fat: 6g
Carbohydrates: 22g
Fiber: 2g
Protein: 2g