Healthy Blueberry Crisp Granola Bars
These healthy blueberry granola bars are the perfect breakfast or snack with a chewy, fruity sweetness and a satisfying crunch. They are bursting with dried blueberries, chewy oats, crunchy sunflower seeds, crispy rice cereal and hints of peanut butter. Make these for a breakfast on-the-go or snack time anywhere!
Homemade granola bars are 1000x better than store-bought granola bars (who wants all those fake flavors and artificial colors??). If you’ve never made your own granola bars, you’re in for a treat. These blueberry granola bars have a natural flavour, great texture (thank you crispy rice!) and are naturally gluten-free too! This is one of my favorite recipes to date so I hope you enjoy as much as I do.
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Ingredients
The base of these granola bars is old-fashioned oats ( I don’t recommend using quick oats or steel cut). To add the “crisp” texture use rice crisp cereal (you can also use brown rice crisps) This is found in the cereal aisle (most commonly known as Rice Krispies but you can use any brand you would like).
To get these granola bars to stick together you will need maple syrup, a little bit of melted coconut oil, and peanut butter.
To give the bars flavor you will use dried blueberries (found by the other dried fruit in the grocery store) along with sunflower seeds (roasted & salted) for a crunch and a dash of vanilla extract and cinnamon. A pinch of salt helps round out the flavor!
For added fiber these bars also contain ground flax seeds and chia seeds.
Substitutions & Variations
Don’t have an ingredient? Don’t worry!
- Switch out maple syrup with agave or honey (if not vegan).
- Instead of peanut butter try out almond butter or another nut butter like cashew butter.
- You can use any other nut you want in these bars from pumpkin seeds to pecans, walnuts, peanuts, and more!
Switch up the flavors…
- For a nut-free version use sunflower butter.
- Try out dried cranberries, cherries, or unsweetened coconut for another great flavor
- Add chocolate chips for more sweetness
Have you ever wondered does granola have gluten? These granola bars don’t have any gluten (just make sure you use certified gluten-free oats).
Equipment
- Large bowl
- Small saucepan with rubber spatula or whisk
- 8×8 glass dish with parchment paper
How to Make Blueberry Granola Bars
Step 1: Preheat oven to 350F. In a large bowl combine all the dry ingredients including old-fashioned oats, rice crisps, chia seeds, flax seed, cinnamon, and salt.
Step 2: In a small saucepan, combine wet ingredients including peanut butter, coconut oil, maple syrup, and vanilla extract. Simmer over low heat for a few minutes until creamy and smooth (no clumps!)
Step 3: Add wet ingredients to dry and stir until combined.
Step 4: Fold in dried blueberries and sunflower seeds.
Step 5: Pour mixture into a parchment-lined prepared pan (8×8 glass pan). Press the mixture down with the back of a spoon. Ensure it’s packed tightly and evenly for best results. Bake it for 15 minutes until lightly browned.
Step 6: Remove the baking dish from the oven and let it cool for a 15 minutes on the counter before placing in the fridge for 1 hour. This will allow the granola bars to firm up and hold their shape. Cut them with a sharp knife into 8 even bars and store.
Storage
Store blueberry granola bars in an airtight container. They will be good at room temperature for up to 4 days. To extend their life, store in the fridge for up to 10 days.
If you are stacking multiple layers of granola bars in the container, I recommend you separate each layer with parchment paper. This prevents them from sticking together and helps maintain their shape.
Freezer storage:
If you want to store the blueberry granola bars for an extended period, consider freezing them. Wrap individual bars in plastic wrap or place them in a freezer-safe container or bag. They can be stored in the freezer for up to three months. Thaw the bars at room temperature or in the refrigerator before consuming.
FAQ
I do not recommend substituting with fresh blueberries because this will drastically change the moisture level of your bars and they won’t be as firm.
You can make your own dried blueberries at home. Simply wash and thoroughly pat dry your fresh blueberries and spread evenly on a parchment lined baking sheet. Let the blueberries dry in the oven for 8 to 12 hours at 140F , or until they are shriveled, slightly leathery, and have a chewy texture.
You can make this nut free by substituting peanut butter with sunflower butter. You can also use mashed banana instead of peanut butter but you may need to adjust the other wet ingredients so the mixture is not too wet.
Yes, a scoop of vanilla protein would be delicious in these bars. You may need to add slightly more peanut butter or maple syrup to counteract the extra dry ingredient.
Tips
- Use a runny peanut butter. Try to choose one that has a smooth consistency so it will bind well with the bars.
- Adjust the wet vs. dry ingredients as needed. If you mixture seems to dry (not really sticking together) add more maple syrup or peanut butter.
- Make sure to allow the granola bars to cool completely in the fridge in the baking dish before cutting them. This allows them to firm up and maintain their shape.
My fave oat breakfasts:
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Healthy Blueberry Crisp Granola Bars
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Ingredients
- 1 ½ cups old-fashioned oats
- 1 cup rice crisp cereal can use brown rice crisps
- ½ cup dried blueberries
- 2 tbsp chia seeds
- 2 tbsp ground flaxseeds
- ¼ cup sunflower seeds roasted and salted
- 3/4 cup natural peanut butter or any other nut butter
- 1/3 cup maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 8×8 glass baking dish with parchment paper or lightly grease it.
- In a large bowl, combine the oats, rice crisps, chia seeds, ground flaxseeds, cinnamon, and a pinch of salt. Set aside.
- In a small saucepan over low heat, combine peanut butter, maple syrup, melted coconut oil, and vanilla extract. Stir until the mixture is well combined and smooth.
- Pour the wet mixture over the dry ingredients and mix thoroughly until everything is evenly coated. Fold in dried blueberries and sunflower seeds.
- Transfer the mixture to the prepared baking dish and press it down firmly with the back of a spatula or your hands. Ensure it’s packed tightly and evenly.
- Bake in the preheated oven for 15 minutes or until the lightly browned.
- Remove the baking dish from the oven and let it cool for 15 minutes before transferring to the fridge for 1 hour. This will allow the granola bars to firm up and hold their shape.
- Once cooled, use a sharp knife to cut the granola mixture into bars or squares of your desired size. (Mine made 8 bars)
- Store the granola bars in an airtight container on the counter for 4 days or in the fridge for 10 days.
Notes
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- Use a runny peanut butter. Try to choose one that has a smooth consistency so it will bind well with the bars.
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- Adjust the wet vs. dry ingredients as needed. If you mixture seems to dry (not really sticking together) add more maple syrup or peanut butter.
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- Make sure to allow the granola bars to cool completely in the baking dish before cutting them. This allows them to firm up and maintain their shape.
You can make your own dried blueberries at home. Simply wash and thoroughly pat dry your fresh blueberries and spread evenly on a parchment lined baking sheet. Let the blueberries dry in the oven for 8 to 12 hours at 140F , or until they are shriveled, slightly leathery, and have a chewy texture. Can I make this nut free?
Delicious! They don’t melt in room temperature! I used shredded coconut and walnuts instead of blueberries and it turned out really good. Will try different nuts and dry fruits next time to keep it interesting. Definitely recommended!
I’m so glad you loved them! I love the idea of the walnuts and coconut too- I’ll have to try that. Thanks for your review. 🙂