Oatmeal Bars with Noosa Yoghurt

in Breakfast, Cajun Cooking, Dessert  0 comments
Mar 11th

 I was given some samples of this yogurt for my recipe, but all opinions are my own. 

oatmeal square 

My sister gave me this recipe years ago and it’s my go to snack/dessert option and I decided to kick it up a little with the addition of Noosa Yoghurt. If you have never heard or tried this yoghurt, you are missing out. Plus it’s made right here in Colorado so that makes me doubly love it. 

It tastes better than ice cream and they come in some pretty fantastic flavors. The pumpkin is incredible. That is one I won’t even share with my friends when I buy it. It’s that good. My kids even love it too. It’s actually one of the few foods my youngest will actually eat and ask for. They prefer the honey to the other flavors but I like them all. 

What makes this yoghurt any different or special from the others? Well Noosa is made from farm-fresh whole milk, sweet honey, and purée made with real fruit. It’s naturally gluten-free and contains lots of beneficial probiotics. 

I live in Colorado and have found it at Safeway, King Soopers, Walmart, Whole Foods, and Sprouts. My sister lives in Louisiana and she said she found it at her local grocery store too so just look in the yoghurt section. 

Go here to find out more about Noosa Yoghurt.

Oatmeal Bars with Noosa Yoghurt
  • 2½ c. old fashioned oats
  • 2 c. flour
  • 1 c. sugar
  • 1 c. brown sugar
  • 1 c. veg. oil
  • 1 tsp cinnamon
  • 1 8 oz tub noose yoghurt
  • 2 eggs
  • 1 tsp. soda
  • 1 tsp. salt
  • 2 tsp. vanilla
  • milk to consistency
  • Optional: 1 c. chocolate chips, 1 c. butterscotch chips, 1c. nuts, and/or 1 c. raisins
  • I go with half a bag of white chocolate chips.
  • Mix together and spread evenly in a greased 13x9 pan.
  • Bake 325* for 30 minutes.
  1. Mix together and spread evenly in a greased 13x9 pan.
  2. Bake 325* for 30 minutes.

And did I mention how easy this recipe is? You just dump all the ingredients in a bowl, stir until combined, then bake at 325 for 30 minutes. 



Do NOT, I repeat, DO NOT let any of this precious yoghurt go to waste. I can be accused of getting every last drop of it out. 


The only hard thing is adding the milk. You don’t want it to be so thick you can’t stir it. I can milk until I can easily stir it. Start out with 1/4 cup and go from there.


You can spray a pan with nonstick cooking spray or line it with parchment paper. The only reason I line mine with paper is you can take the entire thing out and cut it for easy serving. 


Oh and it doesn’t hurt to add some powdered sugar on top. You don’t have to but life is short, add the sugar.


Cut into squares and enjoy. These bars are so good but once you taste this yoghurt, you will see why I rave about it. It’s good on its own.

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