Y’all, this is so granola 🤣. Seriously, these Blueberry Vanilla Granola Bars are to die for!! This recipe makes 24 thick, filling, savory, soft, and chewy bars. You can use frozen or fresh fruit. Make a ton and freeze for later. Get ready to have enough granola bars for two weeks or even up to a month!! Wow, think of all the $7 boxes you’re saving 🤩.
When I first started making granola bars, I was skeptical. I thought this was too much time and patience for something I was happy to buy in a box. Now, I am skeptical of all boxes and their ingredients. When we decided to go as organic as possible, I knew it would take some work. On the other hand, this was not as big a deal as I was making it out to be. Plus, I am so satisfied they have a snack for school that didn’t take an arm and leg, countless boxes, and countless pennies. 🙌
how to make Blueberry Vanilla Granola Bars
I wanted to make this as seamless as possible but equally healthy. No weird ingredients, no fuss, and to make enough that I didn’t have to make more for (hopefully🤞) the rest of the month.
So now, go ahead, take a deep breath. Find a moment to yourself, and grab your ingredients. (Or if you’re like me, throw on some Taylor Swift 🥳)
Step 1: Gather supplies and ingredients
Preparation is key to making this go fast!
Get all the ingredients out on the table. Line a cookie sheet (the flat one with sides) with parchment paper. Set the oven to 350 degrees. Also, grab a large measuring cup and medium mixing bowl, whisk, and rubber spatula.
Step 2: make the oil-syrup-butter mix
Measure out the coconut oil with the measuring cup. If it is not liquid, microwave it for 30 seconds until it is watery.
Mix the oil, the almond butter, and the maple syrup in the large measuring cup. The mixture will look like a brown, thick liquid.
Step 3: Make the egg mix, Blueberry &Oats
Crack open 4 eggs into the mixing bowl and whisk well. Pour the almond butter mix (ensure the oil mix is room temperature), add vanilla, and stir again. Add the almond flour and oats. Fold in the blueberries.
Step 4: cook
Pour into the cookie sheet and level evenly. Add more blueberries on top, if desired. Cook for 40-50 minutes until the top is golden brown. NOTE: if making half the batch, only 30 minutes is required.
Step 5: Cool & Divide the Blueberry Bars
Let cool for 20-30 minutes, then pull out of the pan and divide as desired. Add organic chocolate chips or dip half in vanilla almond bark—yum!! Wrap and keep in the refrigerator for four weeks or freezer for up to 2 months.
The How-to-Make Blueberry Granola Bars Video
Some of my favorite things about Organic Granola Bars
Some things I love to do with these bars are:
- wrap them up and keep them in an air-tight container for school lunches
- to-go snack (because they are always hungry)
- energy booster
- clean sugars! (for ADHD kiddos and cancer patients)
- clean sustainable energy
- It has complex carbs like oats and seeds, so there are also more nutrients like fiber that help digest a bit slower and more effectively.
Tell me your thoughts!
I love feedback, and I love you!! Take one of these guys on the road with you. You won’t regret it!!
Your favorite farmer,
Franny
The Blueberry Vanilla Granola Bar
Blueberry Vanilla Granola Bars
Soft and chewy granola bars give you a great boost of energy made with all organic fresh produce and able to last weeks.
24
servings15
minutes40
minutesIngredients
1/2 Cup 1/2 Organic coconut oil
1/2 Cup 1/2 Organic or natural almond butter (or Nutzo brand peanut butter)
1/2 Cup 1/2 organic maple syrup
4 Whole 4 organic eggs
1 Tbsp 1 organic vanilla
1/4th Cup 1/4th seed mix (optional chia, sunflower, flax, and walnuts)
1 Cup 1 organic almond flour
2 Cups 2 organic old-fashioned oats
3 Cups 3 fresh or frozen blueberries
Directions
- Get all the ingredients out on the table. Line a cookie sheet (the one with sides) with parchment paper. Set the oven to 350 degrees. Also, grab a large measuring cup and a medium mixing bowl.
- With the measuring cup, measure out the coconut oil. If it is not already liquid, microwave it for 30 seconds until it is watery. Mix the oil, the almond butter, and the maple syrup in the large measuring cup.
- Crack open 4 eggs into the mixing bowl and whisk well. Pour the almond butter mix (ensure the oil mix is room temperature), add vanilla, and stir again. Add the almond flour and oats. Fold in the blueberries.
- Pour into the cookie sheet and level evenly. Add more blueberries on top, if desired. Cook for 40-50 minutes until the top is golden brown. NOTE: if making half the batch, only 30 minutes is required.
- Let cool for 20 minutes, then pull out of the pan and divide as desired. Add organic chocolate chips or dip half in vanilla almond bark—yum!! Wrap and keep in the refrigerator or freezer for up to 2 months.
Recipe Video
Notes
- Cut the recipe in half to make only 12-15 and cook on the same sheet pan for 30 minutes until brown.