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Something corny. Something chocolatey. All things crunchy. Just so you can start your mornings on the right note.



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Turn tastebuds into tasteBESTIES






Rich. Creamy. Peanutty. Delish.

For a simple, delicious,wholesome kinda morning.

Easy sandwich recipe for those busy days.

Muesli, but make it fancy.
Let’s make something healthier together

Stuffed Baked Apple
5 min
View recipe

Peanut Butter Banana Popsicle
5 min
View recipe

Oats Payasam
5 min
View recipe

Choc-Oats Muffins
5 min
View recipe

Ice cream lovers ahoy! We have the tastiest summer treat for, served guilt-free😋 We promise you’ll get hooked to these healthy Peanut Butter Banana Popsicles. It's the perfect flavor combo and it's dairy free, vegan and gluten free. Woo hoo🙌🏼
Here’s what you’ll need:
1 frozen banana
1 ripe banana
1 cup coconut cream
2 tablespoon Yogabar Creamy Peanut Butter
1 teaspoon vanilla
2 tablespoon pure maple syrup (or honey)
¼ cup chopped peanuts
Get your blender whirling and add the bananas, peanut butter, maple syrup and coconut cream to it. Pour this mixture into your popsicle molds, place the candy stick and freeze it for at least 5 hours. When it’s ready run the molds under warm water and remove the popsicles carefully. You can garnish the popsicles with some peanut butter and crunchy peanuts if you like. Serve it immediately or put it back in the freezer🧑🏻🍳
Here’s what you’ll need:
1 frozen banana
1 ripe banana
1 cup coconut cream
2 tablespoon Yogabar Creamy Peanut Butter
1 teaspoon vanilla
2 tablespoon pure maple syrup (or honey)
¼ cup chopped peanuts
Get your blender whirling and add the bananas, peanut butter, maple syrup and coconut cream to it. Pour this mixture into your popsicle molds, place the candy stick and freeze it for at least 5 hours. When it’s ready run the molds under warm water and remove the popsicles carefully. You can garnish the popsicles with some peanut butter and crunchy peanuts if you like. Serve it immediately or put it back in the freezer🧑🏻🍳

To help you prepare for your Sadya, Yogabar Clean Eating brings you a delicious Oat Payasam recipe. Payasam for your soul and Oats for your well being✨
🧑🏻🍳Here’s what you’ll need:
½ cup Yogabar Steel Cut Oats
1 cup Jaggery / Palm sugar
1 ½ cups of thick coconut milk
2 teaspoon Coconut oil
2 tablespoon Cashew nuts
¼ teaspoon Cardamom powdered
2 teaspoon Grated coconut optional
Cook the oats in 2 cups water for about 20 mins until they are soft. In a pan, add jaggery to a cup of water. Let it come to a boil and then strain the mixture to remove any impurities. Return the jaggery to the pan and bring it to a boil again.
Mash the cooked oats and add them to the jaggery syrup. Let it cook for 5 to 7 minutes. Meanwhile, measure about ½ cup of thick milk and then use about 2 cups of thin milk.Add the thin coconut milk to the pan and let it simmer and come to a gentle boil. Let it cook for 5 to 7 minutes. Now add the thick coconut milk and bring it to a gentle simmer. Do not boil too long after you add the thick milk as the mixture might curdle and separate.
Roast the cashew nuts and the grated coconut in coconut oil. Add this along with cardamom powder to the payasam and mix well. Serve warm or at room temperature.
🧑🏻🍳Here’s what you’ll need:
½ cup Yogabar Steel Cut Oats
1 cup Jaggery / Palm sugar
1 ½ cups of thick coconut milk
2 teaspoon Coconut oil
2 tablespoon Cashew nuts
¼ teaspoon Cardamom powdered
2 teaspoon Grated coconut optional
Cook the oats in 2 cups water for about 20 mins until they are soft. In a pan, add jaggery to a cup of water. Let it come to a boil and then strain the mixture to remove any impurities. Return the jaggery to the pan and bring it to a boil again.
Mash the cooked oats and add them to the jaggery syrup. Let it cook for 5 to 7 minutes. Meanwhile, measure about ½ cup of thick milk and then use about 2 cups of thin milk.Add the thin coconut milk to the pan and let it simmer and come to a gentle boil. Let it cook for 5 to 7 minutes. Now add the thick coconut milk and bring it to a gentle simmer. Do not boil too long after you add the thick milk as the mixture might curdle and separate.
Roast the cashew nuts and the grated coconut in coconut oil. Add this along with cardamom powder to the payasam and mix well. Serve warm or at room temperature.

Craving something Chocolaty? Indulge in this guilt-free Chocolate Oats Muffin 🤤
Ingredients :-
✨ 1.5 cups Yogabar rolled oats
✨½ cup whole wheat flour
✨ ½ cup almond flour (grind almonds in a mixer grinder to make a fine powder)
✨1 cup powdered brown sugar
✨ ½ cup yogurt
✨ 1 cup milk at room temperature
✨ 2 Tbsp cocoa powder
✨2 tsp baking powder
✨½ tsp baking soda
✨¼ tsp salt
✨1 tsp cinnamon powder
✨1 tsp coffee powder
✨1 Tbsp oil/butter
Instruction:-
❤Preheat the oven to 180°C or 356°F for 10 mins.
❤In a mixing bowl, add oats and sift the rest of the dry ingredients (whole wheat flour, cocoa powder, almond flour, baking powder, baking soda, salt, cinnamon powder, and coffee powder).
❤ In a separate bowl, add yogurt and powdered sugar and whisk them well until well combined.
❤ Add the dry mixture to the wet yogurt sugar mixture, then slowly add milk and gently fold without overmixing.
❤ Grease the muffin tray with oil/butter.
❤ Scoop into the muffin molds and fill each mold up to 3/4th. Sprinkle some chopped almonds and oats (optional).
❤Bake at 180°C or 356°F for 25-30 mins. (Tops should spring back when lightly pressed and/or a toothpick inserted in the center of a muffin should come out clean).
❤ Once baked, let them cool in the tray for 10 mins before transferring them onto a cooling rack.
Ingredients :-
✨ 1.5 cups Yogabar rolled oats
✨½ cup whole wheat flour
✨ ½ cup almond flour (grind almonds in a mixer grinder to make a fine powder)
✨1 cup powdered brown sugar
✨ ½ cup yogurt
✨ 1 cup milk at room temperature
✨ 2 Tbsp cocoa powder
✨2 tsp baking powder
✨½ tsp baking soda
✨¼ tsp salt
✨1 tsp cinnamon powder
✨1 tsp coffee powder
✨1 Tbsp oil/butter
Instruction:-
❤Preheat the oven to 180°C or 356°F for 10 mins.
❤In a mixing bowl, add oats and sift the rest of the dry ingredients (whole wheat flour, cocoa powder, almond flour, baking powder, baking soda, salt, cinnamon powder, and coffee powder).
❤ In a separate bowl, add yogurt and powdered sugar and whisk them well until well combined.
❤ Add the dry mixture to the wet yogurt sugar mixture, then slowly add milk and gently fold without overmixing.
❤ Grease the muffin tray with oil/butter.
❤ Scoop into the muffin molds and fill each mold up to 3/4th. Sprinkle some chopped almonds and oats (optional).
❤Bake at 180°C or 356°F for 25-30 mins. (Tops should spring back when lightly pressed and/or a toothpick inserted in the center of a muffin should come out clean).
❤ Once baked, let them cool in the tray for 10 mins before transferring them onto a cooling rack.

Warning: Our snacks may induce happy dances!🧘Crafted for the generation on the go

Warning: Our snacks may induce happy dances!🧘Crafted for the generation on the go

Warning: Our snacks may induce happy dances!🧘Crafted for the generation on the go

Warning: Our snacks may induce happy dances!🧘Crafted for the generation on the go

Warning: Our snacks may induce happy dances!🧘Crafted for the generation on the go

Warning: Our snacks may induce happy dances!🧘Crafted for the generation on the go
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