These homemade blueberry granola bars are a wholesome, plant-based snack that’s as delicious as it is nutritious.
Packed with fiber, plant-based protein, and heart-healthy fats from nuts and flaxseed, they’re naturally sweetened with maple syrup and dried blueberries.
Quick to prepare and perfect for meal prep, they make a satisfying on-the-go breakfast or snack anytime.
Quick Blueberry Almond Granola
Equipment
- 8-inch square baking pan (or Energy Bar Mold)
- Parchment paper or greased foil
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Whisk
- Cooling Rack
- Chef’s Knife
Ingredients
Dry Ingredients:
- 1 cup mixed nuts chopped (pecans, almonds, walnuts, or peanuts)
- ½ cup gluten-free rolled oats
- ¼ cup dried blueberries
- ¼ cup golden ground flaxseed
- ¼ teaspoon salt optional
Wet Ingredients:
- 1 tablespoon coconut sugar
- 2 tablespoons coconut oil melted
- 1 tablespoon unsweetened creamy almond butter
- 3 tablespoons pure maple syrup
Optional Topping:
- 1 teaspoon dried blueberries
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 325°F (165°C). While the oven warms, line an 8-inch square baking pan with parchment paper, ensuring some overhang on the sides for easy removal later. If you prefer, you can lightly grease the pan with coconut oil or use foil instead. This preparation ensures your granola bars will lift out cleanly without sticking.
- Mix the Dry Ingredients: In a large mixing bowl, combine all the dry ingredients: chopped nuts, gluten-free rolled oats, dried blueberries, golden ground flaxseed, and optional salt. Use a spoon or spatula to gently stir the mixture until everything is evenly distributed. This ensures that every bar will have a consistent balance of nuts, oats, and berries.
- Combine the Wet Ingredients: In a separate medium bowl, add the wet ingredients: coconut sugar, melted coconut oil, almond butter, and pure maple syrup. Use a whisk to blend everything together until smooth and fully incorporated. The mixture should be slightly glossy and pourable but thick enough to bind the dry ingredients when combined.
- Incorporate Wet into Dry: Pour the wet mixture over the dry ingredients. Using a rubber spatula, fold and stir gently but thoroughly. Make sure every nut, oat, and blueberry is coated with the sticky, flavorful syrup. This step is key to ensuring the granola bars hold together after baking.
- Transfer and Press Mixture into Pan: Spoon the mixture into the prepared baking pan. Begin by loosely spreading it with the spatula to fill the corners. Then, press the mixture firmly into an even, compact layer. Pressing tightly is essential for chewy bars that won’t crumble when cut. Optionally, press a few extra dried blueberries on top for a decorative and flavorful touch.
- Bake to Perfection: Place the pan in the preheated oven. Bake for 22–27 minutes, checking around the 25-minute mark. The bars should turn lightly golden on the edges but remain soft in the center. Baking times may vary depending on your oven, so watch carefully to avoid over-baking, which can dry out the bars.
- Initial Cooling in Pan: Once baked, remove the pan from the oven and place it on a cooling rack. Allow the bars to cool for at least 30 minutes while still in the pan. This initial cooling lets the mixture firm up slightly, making it easier to handle when slicing.
- Final Cooling and Firming: After the first cooling period, lift the granola bars out of the pan using the parchment overhang and transfer them directly onto the cooling rack. Let them cool completely for 1–2 hours. This final step ensures the bars hold together and develop their signature chewy texture.
- Slice into Bars: Once fully cooled, use a sharp chef’s knife to cut the mixture into bars of your desired size. For even bars, aim for 8–10 pieces. Wiping the knife clean between cuts can help create smooth edges without crumbling.
- Store or Enjoy Immediately: Enjoy your homemade blueberry granola bars right away, or store them in an airtight container at room temperature for 1–2 months. For longer storage, place them in a freezer-safe container for up to 3 months. These bars are perfect for breakfast on-the-go, a quick snack, or a portable energy boost during your day.
Notes
- Use a mix of nuts for the best flavor and texture—pecans, almonds, walnuts, or peanuts all work beautifully.
- Lightly toast the nuts before mixing for a deeper, nuttier taste if desired.
- Press the mixture firmly into the pan to ensure chewy, cohesive bars.
- Adjust sweetness by adding slightly more or less maple syrup depending on taste.
- These bars are naturally vegan, gluten-free, and refined sugar-free, making them a wholesome snack for all diets.
- Dried blueberries can be swapped for other dried fruits such as cranberries, cherries, or raisins for variety.
- Store in an airtight container at room temperature for quick access or freeze for long-term storage.
Chef’s Secrets for Perfect Bars
The key to chewy, flavorful granola bars lies in balancing moisture and texture.
Press the mixture firmly into your pan, as this step ensures the bars hold together instead of crumbling.
Using a combination of nuts adds complexity, while golden flaxseed acts as a natural binder and boosts fiber and plant-based protein.
If you want an extra layer of flavor, lightly toast the nuts or oats before combining.
Lastly, don’t skip the full cooling period—patience here guarantees the ideal chewy texture and prevents sticking.
Creative Serving Suggestions and Pairings
These blueberry granola bars are versatile and convenient for any time of day.
Enjoy them straight out of the fridge as a grab-and-go snack, or pair with a small cup of yogurt for a protein-packed breakfast.
They also make a great addition to a lunchbox or an energy boost during hikes and workouts.
For a touch of indulgence, drizzle melted dark chocolate on top or serve alongside fresh berries for a colorful, nutrient-rich snack plate.
Smart Storage Tips and Best Practices
To maintain freshness and texture, store the bars in an airtight container at room temperature for up to 2 months.
If you prefer longer storage or plan to make them in bulk, freezing works beautifully—just wrap bars individually or place them in a freezer-safe container for up to 3 months.
When ready to eat, allow frozen bars to thaw at room temperature for 10–15 minutes.
Avoid storing in humid areas, as moisture can affect the chewiness and cause sticking.
Frequently Asked Questions
1. Can I substitute the nuts?
Absolutely! Any combination of nuts will work, including cashews or hazelnuts.
Just ensure they’re chopped to similar sizes for even texture.
2. Are these bars safe for gluten-free diets?
Yes, using certified gluten-free rolled oats ensures the recipe is completely gluten-free.
Always double-check labels if you have a sensitivity.
3. Can I make them nut-free?
Yes, you can replace nuts with seeds such as pumpkin, sunflower, or chia seeds to maintain structure and nutrition.
4. How do I prevent the bars from sticking?
Line your pan with parchment paper or lightly grease it. Press the mixture firmly, and allow full cooling before slicing to prevent crumbling.
5. Can I use fresh blueberries instead of dried?
Fresh blueberries will add extra moisture and may require adjusting baking time slightly.
Dried berries are preferred for consistent texture and shelf life, but fresh can work if carefully incorporated.
