Healthy Blueberry Crisp Granola Bars

5 from 3 votes

You will love the combination of tangy dried blueberries, toasted oats, and crunchy rice crisps in these blueberry crisp granola bars.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Snack

Cuisine: American

Servings: bars

Calories: 393kcal

Author: Allie Petersen

Ingredients

1 ½ cups old-fashioned oats
1 cup rice crisp cereal can use brown rice crisps
½ cup dried blueberries
2 tablespoon chia seeds
2 tablespoon ground flaxseeds
¼ cup sunflower seeds roasted and salted
¾ cup natural peanut butter or any other nut butter
⅓ 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 8x8 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

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 baking dish before cutting them. This allows them to firm up and maintain their shape.

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.

You can also freeze these bars. 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:

Can I use fresh blueberries instead of dried?

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.

Can I make this nut free?

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.

Can I add protein powder?

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.

Nutrition