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The best part of homemade granola bars is making a completely custom flavor you love – after all, you won’t find these chewy and delicious bars at the store! Packed with oats, dried blueberries, flaked coconut, and pecans, these blueberry granola bars are the perfect grab-and-go breakfast or snack.

Blueberry Granola Bars

Sweetened with maple syrup and coconut sugar, with great flavor from cashew butter and cinnamon, these bars are reminiscent of a (healthier!) crumb bar. Whether the kids are back to school or you’re ready to jumpstart a new routine, mix and match these bars with any combination of dried fruit, nuts, and nut butter for a versatile treat.

Blueberry Granola Bars

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Blueberry Granola Bars

  • Yield: 12 bars

Ingredients

  • 2 1/2 cups rolled oats, divided
  • 1/2 cup flaked coconut
  • 1/2 cup dried blueberries
  • 1/2 cup pecans, chopped
  • 1/4 cup coconut sugar (or brown sugar)
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup maple syrup
  • 1/2 cup cashew butter
  • 2 Tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup blueberry jam

Instructions

  1. Preheat oven to 350Β°F and line an 8-inch square baking pan with parchment paper. Place 1/2 cup rolled oats in a food processor and process until finely ground. Combine ground oats, 2 cups rolled oats, flaked coconut, dried blueberries, pecans, coconut sugar, salt, and cinnamon in a large mixing bowl.
  2. Combine maple syrup, cashew butter, and coconut oil in a glass measuring cup or microwave-safe bowl and microwave until mixture is melted, about 45 seconds. Stir to combine, then stir in vanilla. Pour mixture over oat mixture and stir well until completely incorporated. Reserve 3/4 cup mixture for the topping, and chill in the freezer for 5 minutes. Use a piece of waxed paper coated with nonstick spray to press remaining mixture evenly into pan. Heat blueberry jam for 10 seconds in the microwave to loosen, then spread evenly over bars. Sprinkle with chilled crumble, pressing lightly to adhere.
  3. Bake bars for 20 to 22 minutes, until top and edges are golden and set. Cool completely in baking pan on a wire rack, then chill in the refrigerator for 1 hour. Lift parchment to remove bars from pan and place on a cutting board; cut into bars with a sharp knife. Store bars in an airtight container in the refrigerator up to 5 days.

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Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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12 comments

  1. Can you believe I’ve never made granola bars??? The boxed ones I tried in college were so nasty that I’ve never been tempted. But I have a feeling yours would change my mind. I do need some new snack food options and it’s time to give them another try πŸ™‚

  2. So glad you shared these cause I had a couple granola bar disasters. Somehow the proportions are not coming out right I guess. Cause even though it tastes good, I am just not able to shape these properly. This post will help me!

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