Have you tried my crispy granola, or for the matter, making your own granola? I love how it makes my house smell and the end result is always worth the wait. Crispy, fragrant, delicious and so much better than store bought. I couldn’t believe how much better the flavor and texture was, and how easily I could change up the ingredients I put into it.
Same goes for my protein bars and protein bites. It’s fun to try different combinations of nuts, seeds, dried fruit, and of course nut butters to create a yummy homemade protein treat. Today I am excited to bring you another incredibly tasty homemade treat…a healthy granola bar using some of my fresh blueberries. I told you there would be more blueberry recipes showing up here
These granola bars are thick, chewy, and much better than anything you can buy. Once you make them for yourself, I’m certain you’ll understand why!
I love almonds (and walnuts, cashews, pistachios, hazelnuts…..), and not only did I include sliced crispy almonds in these granola bars, but I also added a touch of pure almond extract. The flavoring is subtle, but I think it adds a nice touch.
Since I am using fresh blueberries, I suggest you store these in the fridge or freezer individually wrapped. Also, feel free to use dried wild blueberries. I usually pick up a bag or two on a Trader Joe’s runs, (which is kinda like a Saturday morning Target run with my girlfriends, but usually a bit more food-focused and delicious). TJ’s is the best
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Once the ingredients are mixed together and pressed into the pan, I spray the top with chosen foods avocado spray to give them even more richness. You can also use the top of your butter wrapper. Pop them in the oven and enjoy how awesome your house smells.
Do your best to let the bars completely cool before you cut them….otherwise they may not hold together as well. I know…it’s hard since there is nothing better than a fresh baked anything right out of the oven, right
? Home-made-all-the-way!
These homemade granola bars with almonds and wild blueberries make a great snack on the go, lunch box treat, breakfast, or post workout pick-me-up. They’re loaded with flavor and texture, and are deeply satisfying for those looking for protein-packed homemade treats.
Remember to leave out only what you’ll eat in the next couple days and freeze the rest to enjoy over the next several weeks. They seriously freeze really well! When you are ready for more, simply pull one out (or two) and give them time to thaw. Woot Woot…an instant healthy snack. Tip…I love them crumbled over Forager Yogurt!
CHEWY GRANOLA BARS WITH WILD BLUEBERRIES AND ALMONDS (This recipe was adapted from Smitten Kitchen)
INGREDIENTS:
- 1-2/3 cup Quick Rolled Oats, I used Organic Quick Cooking Irish Oats)
- 1/3 cup Oat Flour (see note)
- 1/2 cup to 2/3 cup Coconut Sugar (or other natural sweetener)
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Kosher Salt
- 1 cup Fresh Blueberries or 8 ounces dried Wild Blueberries
- 1/2 cup, Crispy Sliced Almonds
- 1/2 cup Unsweetened Flaked Coconut
- 6 Tablespoons Melted Butter or Coconut Ghee
- 1/3 cup Peanut Butter (or other nut butter)
- 1/4 cup Raw Local Honey
- 1 Tablespoon Water
- 1/2 teaspoon Pure Almond Extract
DIRECTIONS
- Note: To make oat flour, simply process quick rolled oats in a food processor or blender until finely ground.
- Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. Lightly spray with nonstick spray.
- In a medium to large bowl, stir oats, oat flour, sugar, cinnamon, salt, blueberries, almonds, and coconut.
- In a small bowl, whisk melted butter, peanut butter, honey, water, and almond extract. Stir wet ingredients into dry ingredients, combining until mixture is evenly coated and crumbly. Spread in prepared pan, pressing mixture firmly into an even layer. Spray top of bars with avocado oil or use butter wrapper and wipe top.
- Bake for 25 to 35 minutes, or until bars are nicely browned around the edges. You definitely want to see some color at the edges, ensuring the bars are properly baked. 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. Don’t cut too soon…or they’ll crumble. I should have let mine cool longer!
- 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. (I was bad and didn’t let my pan of bars cool completely so my photos are a bit less clean and would have had cleaner look if I had waited…oh well…they still taste good!)
- Store granola bars in a sealed container, in layers with parchment or wax paper in between. Or wrap and freeze if you don’t think you’ll eat them all in a few days. Or share with friends! Do eat within a month and allow to thaw before you indulge.
[reminder]Have you made homemade granola bars? and if so…what’s your favorite recipe. [/reminder]
[reminder]Do you have a favorite post run treat? What is your reward after a tough run or workout? [/reminder]
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