Enjoying a slice of key lime pie is a great way to celebrate the arrival of spring. But for those times you don’t want to indulge in a decadent dessert, you can still get the key lime pie experience with these healthy little guys!
These granola bites taste just like key lime pie, graham crust and all. (The crust is almost always my favorite part of pie, so I obviously had to keep it real with packaged graham crackers.) In contrast to the crisp crust, the granola filling is chewy and sings with big lime flavor. Reminiscent of meringue in its lusciousness and creaminess (but not the fat,) the topping is made with plain Greek yogurt. And these granola bites are sweetened only with honey. Tasty and healthy? It’s a win-win.
– 1 sleeve (9 sheets) original graham crackers
– pinch of salt
– 3 Tbs. coconut oil, just warm enough to be liquid
– 2 Tbs. honey
The Granola Filling
– 1 Tbs. coconut oil
– 2 Tbs. almond butter
– 3 Tbs. honey
– pinch of salt
– pinch of cinnamon
– 1/2 tsp. vanilla extract
– 2 Tbs. key lime juice (fresh or from bottle, like Nellie & Joe’s brand)
– 1-1/2 cup oats
– 1/3 cup plain Greek yogurt
– 1 Tbs. honey
– 1 Tbs. coconut oil, just warm enough to be liquid
– 1/2 tsp lime zest, plus more for garnish
Heat oven to 350 degrees and line a 8×8 baking dish with parchment paper (for future easy treat removal.) In a food processor, blend the crackers and salt while slowly adding the oil then the honey. The graham mixture should be moist and a bit sticky, but not lumpy. Add the graham mixture to the bottom of the baking dish and pat down firmly to shape crust to bottom of dish.
In a medium skillet, heat the coconut oil over low heat until liquefied. Add the almond butter, honey, salt and cinnamon, stirring constantly until full combined and little bubbles form. Remove from heat, and stir in the vanilla extract and lime juice.
While lime mixture is still warm, fold in the oats until they’re evenly coated with the lime mixture. Add the oat mixture atop your crust, and again firmly mold the oats to the shape of the pan while gently pressing atop the crust.
Bake in the oven until top is golden, about 15 minutes. Let sit for 10 minutes, then lift the parchment paper out of the baking dish while keeping everything in tact.
Meanwhile, mix all the topping ingredients together in a small bowl. Once the granola is cool, evenly slather on the yogurt topping, then place in fridge, for about 15 minutes, to allow for the coconut oil to harden and the topping to adhere.
Cut into small squares, garnish with lime zest, and enjoy!
TIP: These granola bites should be stored in the fridge in an airtight container, and will last up to 3 days.