Directions
- Line an 8x8 inch pan with parchment paper or wax paper.
- Add the granola in an even layer to the bottom of the pan, breaking up larger chunks.
- In a bowl, whisk together the yogurt, coconut oil, and honey until smooth. Fold in the muddled raspberries just 2-3 turns.
- Carefully pour the mixture over the granola and use a rubber spatula to spread it out in an even layer. Chill in the freezer for 2 hours.
- When ready to serve, let the bars come sit at room temperature for 10-15 minutes before cutting into 8 bars and serving.
