Description

These Low Sugar Lemon Poppy Seed Greek Yogurt Bars are a healthy and delicious treat combining tangy lemon, nutty almond and oat flours, and crunchy poppy seeds. Sweetened naturally with honey or maple syrup, these bars provide a refreshing snack or breakfast option with a moist texture thanks to Greek yogurt. Perfectly balanced for a low sugar intake and bursting with bright citrus flavor.

Ingredients

Scale

Wet Ingredients

1 cup Greek yogurt
1/4 cup honey or maple syrup
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

Dry Ingredients

1/2 cup almond flour
1/4 cup oat flour
1/4 tsp baking soda
1/4 tsp salt

Add-ins

1/4 cup poppy seeds

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Instructions

Preheat & Prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to ensure easy removal and clean-up.
Mix Wet Ingredients: In a medium bowl, whisk together the Greek yogurt, honey or maple syrup, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.
Combine Dry Ingredients: In another bowl, whisk together the almond flour, oat flour, baking soda, and salt to evenly distribute all the dry components.
Mix Together: Gradually add the dry ingredients into the wet ingredients bowl. Stir until just combined, then fold in the poppy seeds carefully to maintain an even distribution.
Bake: Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool & Serve: Allow the bars to cool completely in the pan before lifting them out with the parchment paper and cutting into 12 squares. Serve chilled or at room temperature.

Notes

You can swap maple syrup for honey depending on your preference or dietary needs.
Make sure the lemon zest is fresh to maximize the citrus flavor in the bars.
Use parchment paper to prevent sticking and for easy bar removal from the baking pan.
Store leftover bars in an airtight container in the refrigerator for up to 5 days.
For a nut-free version, substitute almond flour with extra oat flour but expect a slightly different texture.