Chewy Granola Bars with Almonds and Wild Blueberries

Name: Chewy Granola Bars with Almonds and Wild Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 servings
Ingredients: 1 ⅔ cups quick rolled oats; ⅓ cup oat flour; ¼ cup sugar; ¼ cup packed brown sugar; ½ teaspoon cinnamon; ½ teaspoon kosher salt; 8 ounces dried wild blueberries; 4 ounces roasted sliced almonds; 3 ounces unsweetened flaked coconut; 6 tablespoons melted butter; ⅓ cup creamy peanut butter; ¼ cup honey; 2 tablespoons light corn syrup; 1 tablespoon water; ½ teaspoon pure almond extract

User Reviews

4.3

9 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
16 servings
Calories
223 kcal
Course
Breakfast
Cuisine
American

Chewy Granola Bars with Almonds and Wild Blueberries

Iris Warren

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These thick and Chewy Granola Bars with Almonds and Wild Blueberries are lightly sweetened and loaded with flavor, texture, and protein. They are deeply satisfying, whether you enjoy them for breakfast or as a snack!

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Ingredients

Servings

1 ⅔ cups quick rolled oats
⅓ cup oat flour see Note
¼ cup sugar
¼ cup packed brown sugar
½ teaspoon cinnamon
½ teaspoon kosher salt
8 ounces dried wild blueberries
4 ounces roasted sliced almonds
3 ounces unsweetened flaked coconut
6 tablespoons melted butter
⅓ cup creamy peanut butter
¼ cup honey
2 tablespoons light corn syrup
1 tablespoon water
½ teaspoon pure almond extract

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Instructions

Preheat oven to 350° F. Line an 8" square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. Lightly spray with nonstick spray.
In a large bowl, stir oats, oat flour, sugar, brown sugar, cinnamon, salt, dried blueberries, almonds, and coconut.
In a small bowl, whisk melted butter, peanut butter, honey, corn syrup, water, and almond extract. Then stir wet ingredients into dry ingredients, combining until mixture is evenly coated and crumbly.
Spread into prepared pan, pressing mixture firmly into an even layer. I like to use the buttery side of the butter wrapper to press the mixture down.
Bake for 25 to 30 minutes, or until bars are nicely browned around the edges. The center will be a bit soft, but will set once cooled completely. Remove from oven and let bars cool in the pan on a cooling rack.
After cooling for 30 minutes, cut around the edge of the pan to loosen bars from pan, and lift up bars by pulling up on the overhanging parchment paper. Let bars rest again on cooling rack until completely cooled and set.
Using a serrated knife (I like to use a thick-bladed bread knife), cut bars into squares. It helps to use a slightly sawing motion to cut through the top crust of the bars, applying only light pressure while cutting. This will give you cleaner cuts.
Store granola bars in a sealed container, separated by layers of parchment or wax paper. If you know they will not be entirely eaten within a few days, store in the refrigerator or freezer. The granola bars freeze very well—place in individual baggies, or freeze in a sealed container with layers of parchment or wax paper separating them. Frozen granola bars taste freshest when eaten within 1 month. Remove from freezer to thaw prior to eating.

Notes

Note: To make oat flour, simply process quick rolled oats in a food processor or blender until finely ground.

Nutrition Information

Show Details

Serving 1 Calories 223kcal (11%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 6g Cholesterol 11mg (4%) Sodium 118mg (5%) Fiber 3g (12%) Sugar 15g (30%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 223 kcal

% Daily Value*

Serving	1
Calories	223kcal	11%
Carbohydrates	27g	9%
Protein	4g	8%
Fat	12g	18%
Saturated Fat	5g	25%
Polyunsaturated Fat	6g	35%
Cholesterol	11mg	4%
Sodium	118mg	5%
Fiber	3g	12%
Sugar	15g	30%