Blueberry Granola Bars Recipes

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BLUEBERRY GRANOLA BARS

Make and share this Blueberry Granola Bars recipe from Food.com.

Provided by Kristiina

Categories     Dessert

Time 50m

Yield 6 bars, 6 serving(s)

Number Of Ingredients 6



Blueberry Granola Bars image

Steps:

  • Preheat oven to 350 degrees.
  • lightly grease a 9x9 inch square baking pan.
  • In a medium sized saucepan combine honey, brown sugar, oil, and cinnamon and bring to a boil. Continue boiling for 2 minutes with out stirring.
  • In a large mixing bowl, combine oats and blueberries. Stir in honey mixture until thoroughly blended.
  • Spread into the prepared baking pan, gently pressing mixture flat. Bake until lightly browned, about 40 minutes.
  • Cool completely in a pan on a wire rack. Cut into 1 1/2 by 3 inch bars.

Nutrition Facts : Calories 289.1, Fat 8.5, SaturatedFat 0.8, Sodium 5.5, Carbohydrate 53.6, Fiber 3.6, Sugar 37.2, Protein 3.1

1/2 cup honey
1/4 cup packed brown sugar
3 tablespoons canola oil
1 1/2 teaspoons ground cinnamon
1 1/2 cups quick-cooking oats
2 cups fresh blueberries

BLUEBERRY GRANOLA BARS

These granola bars are packed with juicy dried blueberries and sweetened with honey, perfect for breakfast on the go! Easy to make and super satisfying, you'll never buy granola from the store again!

Provided by anniesnomsblog

Categories     Breakfast

Time 35m

Yield 9 serving(s)

Number Of Ingredients 6



Blueberry Granola Bars image

Steps:

  • Preheat oven to 325F and grease and line an 8x8 inch square pan.
  • Place oats, blueberries and sugar into a large bowl and stir until combined.
  • Add in oil, honey and vanilla extract and stir until all the oats are coated in oil and honey.
  • Tip into greased pan and level with a spatula or your (very clean) hands.
  • Place in the oven for 30-35 minutes, until lightly golden and it feels slightly crisp to the touch.
  • Leave to cool in the pan completely, then slice into 9-12 bars.
  • Bars will keep in an airtight container, at room temperature for 4 days.

Nutrition Facts : Calories 165, Fat 8.7, SaturatedFat 1.2, Sodium 1.5, Carbohydrate 20, Fiber 1.8, Sugar 8, Protein 2.4

2 cups rolled oats, not quick cook
3/4 cup dried blueberries
1 tablespoon light brown sugar (optional)
5 tablespoons vegetable oil
1/4 cup runny honey
1 teaspoon vanilla extract

DOUBLE BLUEBERRY GRANOLA BAR

Enjoy a quick and simple blueberry granola bar with this single-serve recipe. This Double Blueberry Granola Bar uses cream cheese and fresh blueberries.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 1 serving

Number Of Ingredients 3



Double Blueberry Granola Bar image

Steps:

  • Spread granola bar with cream cheese spread.
  • Top with blueberries.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.4091 mg, Sodium 105 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 10 g, Protein 3 g

1 granola bar
1 tsp. PHILADELPHIA Blueberry Cream Cheese Spread
5 fresh blueberries

CHEWY BLUEBERRY SUNFLOWER SEED GRANOLA BARS

These nourishing nut-free granola bars are chewy, salty-sweet, and downright addicting. Everyone from toddlers to adults goes crazy for 'em.

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 14



Chewy Blueberry Sunflower Seed Granola Bars image

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Line an 8″ x 8″ pan with parchment paper, allowing it to go up the opposing sides (see first photo in blog post for reference). Coat the parchment paper with non-stick spray or lightly grease with butter or oil.
  • In a large bowl, stir together the oats, brown sugar, oat flour, salt, sunflower seeds, coconut, and blueberries.
  • In a small microwave-safe bowl, heat the sunflower seed butter and butter at 50% power until melted, about 30-40 seconds. Remove from microwave and stir in the maple syrup, light corn syrup, water, and vanilla extract.
  • Pour wet ingredients over dry and toss until well-incorporated and evenly crumbly.
  • Pour into baking dish and press very firmly and evenly with clean hands so that the bars mold to the shape of the pan.
  • Bake for 30 - 40 minutes until set and golden-brown on top.
  • Remove from oven and allow to cool for 20 minutes. Place in refrigerator for an additional 30 minutes to help make sure the bars set. Remove from refrigerator and, using the parchment paper "handles," lift bars from baking dish and place onto a cutting board. Peel sides of parchment paper down and, using a sharp serrated knife, cut into 16 squares.
  • Bars keep for 3 - 4 days at room temperature stacked in an airtight container.

1 2/3 cups quick-cooking rolled oats (thicker oats taste fine, but the bars won't stick together as well)
1/2 cup brown sugar
1/3 cup oat flour (or make your own by pulsing 1/2 cup oats in a food processor until finely ground)
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 cup salted roasted sunflower seeds
1/2 cup shredded coconut (either sweetened or unsweetened - both are good)
1 cup dried blueberries
6 tablespoons unsalted butter
1/3 cup sunflower seed butter (such as SunButter)
1/4 cup maple syrup
2 tablespoons light corn syrup
1 tablespoon water
1 teaspoon vanilla extract

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