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Quick Blueberry Almond Granola

Helen T. Patterson
Chewy, nutrient-rich blueberry granola bars that are vegan, gluten-free, and naturally sweetened.
Packed with nuts, oats, flaxseed, and dried blueberries, they’re an easy, wholesome snack perfect for meal prep, breakfast on-the-go, or a satisfying afternoon treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 10 bars

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.