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Since starting this blog, I’ve been asked a lot about modifications for various nutritional needs– it’s not uncommon for me to get messages or emails asking if a certain recipe can be made dairy-free, or gluten-free, or vegan, or… but what I didn’t realize was that a dairy free recipe could be SO flavorful, or still include the creaminess of yogurt. Yeah, sure, most of you wouldn’t think that my blog’s very first entirely dairy-free recipe would be a yogurt bar… but that’s exactly what makes this one so delicious. So grab a bowl, and some Silk, and a few other ingredients, and let’s make these delicious bars, shall we?
I’ve been using Silk cashew milk in my smoothies for quite awhile because I cannot beat the creaminess of it. Every time I need my Silk cashew milk fix, I head right to the “dairy” section of my local Walmart to find a large selection of Silk Almond Milk and Cashew Milk. Near the traditional yogurt, you can also find many great flavors of Silk Dairy-Free Yogurt, which is the perfect alternative for yogurt fans who have gone dairy-free.
This 3-layer bar starts with the preparation of the top and bottom crust. Put 1 1/2 cups of instant oats in a medium bowl.
Then add 1 cup of flour, a cup of packed brown sugar, 1/2 a teaspoon of baking soda, and 1/4 teaspoon of salt.
Once combined, you’ll have a dry ingredient mixture that looks like this.
To your dry mixture, add in 1/3 cup of Silk Vanilla Cashew Milk. You could substitute Silk Vanilla Almond Milk, but I feel like the Cashew milk is perfect for adding a mock-buttery flavor because of the way cashews naturally taste.
The Silk Almond Milk is a super-delicious non-dairy milk that has 50% more calcium than dairy milk. What I especially love is that it has no cholesterol and no saturated fat. The 7 delicious almond milk options from silk all contain 100 calories or less.
The cashew milk, used in this recipe, is brand new in vanilla and chocolate flavors– the best part is that it’s so creamy, which is why I love it in smoothies so much!
Next, separate an egg and use just the egg white– discard the yolk.
Mix the dry and wet ingredients together enough to moisten the oat mixture. It’ll still be a little sticky and may have some dry bits, but we’re looking for overall moisture here.
Press half of the mixture into the bottom of a greased 9×9 baking dish. Remember to reserve the other half for the topping!
Next, open up a container of Silk Blueberry Dairy-Free Yogurt.
Silk Dairy-Free yogurt has 6 grams of soy protein in each serving, with no cholesterol, and no artificial flavors or colours. Plus, it’s smooth and creamy, free of dairy, gluten-free, vegetarian, and low in saturated fat, making it a perfect option for almost any diet!
I love the flavor choices, which include vanilla, peach & mango, strawberry, and of course, this blueberry, which is delicious.
Spoon the entire container of blueberry yogurt over the bottom crust, spreading it evenly.
Sprinkle a cup of fresh blueberries on top of the Silk Dairy-Free Yogurt.
The blueberry Silk Non-Dairy Yogurt is packed with blueberry flavor, so whole blueberries help really give it even more of a blueberry punch while adding delicious fresh fruit texture to the bars.
If you’re looking to shake up the flavors of these bars, you can make strawberry ones using Strawberry Silk Non-Dairy Yogurt and diced strawberries. Another set of bars could use Peach & Mango yogurt with diced peaches and mangoes. Or, you could use vanilla yogurt with no fruit, or with whatever fruit pairing you like the best! These are so easy to customize to the flavor you prefer.
Sprinkle the remaining crust on top of the bars, then slip them into an oven preheated to 350 for 20-25 minutes.
Now, the hard part… you have to wait an hour before you slice the bars to give them time to finish cooking and setting. Trust me, it’s worth the wait.
The thing about these bars is that they’re sweet enough to enjoy for dessert, but because they’ve got great soy protein, non-dairy yogurt, fresh fruit, and oats, they’re absolutely perfect for breakfast or a power-packed snack, too.
- 1 1/2 C instant oats
- 1 C flour
- 1 C brown sugar, packed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 C Silk Vanilla Cashew Milk
- 1 egg white
- 1 container Silk Blueberry Non-Dairy Yogurt
- 1 Cup whole blueberries
- Combine oats, flour, brown sugar, baking soda, and salt together in a medium bowl.
- Add Silk vanilla cashew milk and egg white, mixing and combining until moist, but very thick.
- Press half of the crust mixture into the bottom of a greased 9x9 pan.
- Spread Silk blueberry non-dairy yogurt over crust, then sprinkle blueberries evenly on top of yogurt.
- Gently sprinkle the remaining crust mixture on top.
- Bake at 350 for 20-25 minutes, then let cool for 1 hour before cutting.
- Substitute Silk Strawberry non-dairy yogurt and sliced strawberries, OR Silk Peach & Mango non-dairy yogurt and diced peaches or mangoes, OR Silk Vanilla non-dairy yogurt and the fresh fruit of your choice for the Silk Blueberry non-dairy yogurt and blueberries in this recipe for a new flavor twist.
You seriously can’t beat these bars when it comes to flavor, and the texture is divine. They’re basically like a blueberry muffin in bar form, and because they’re dairy-free, that opens the door to plenty more friends you can share with… if you’re willing to share them at all.
You can see all of the great Silk products available here, on the Silk Brand Page.
What flavor of Silk Yogurt would you use in a yogurt bar like these? Let me know in the comments below, and find more great Silk recipes here.
these look so delicious. I think I could make these and my kids would never know they are healthier for them. I have been wanting to try cashew milk anyway.