I have been trying to come up with a granola bar for months now. After many trials, and taste testing countless granola bars, I’m proud to say that I finally achieved the perfect bars!
Coming up with the perfect Granola Bar recipe was a pretty frustrating process. With granola bars, I learned that it’s all about the ratios. If you don’t have the right balance of dry ingredients to wet ingredients, you will end up with granola instead of bars. Trust me, I have a pantry full granola from all of the failed attempts. Not that it’s necessarily a bad thing since I sprinkle it over yogurt or snack on it throughout the day but we’re talking bars here!
I love the chewiness of commercial granola bars have and these Blueberry Granola Bars have that same texture, minus all of the corn syrup and preservatives. Quick cooking oats work best for granola bars. They are simply whole oats that have been coarsely chopped to speed up with cooking process. Even though these bars are no-bake, I toasted my oats in the oven for a few minutes to deepen their flavor. If you don’t want to turn on your oven, you can certainly skip this step.
I snuck some healthy ingredients into these bars with the addition of chia seeds, flaxseeds, and coconut oil. I had some extra blueberries on hand when I made this batch, so I dried them out in the oven and used them in the bars. Store bought dried blueberries, raisins, cranberries, or strawberries will work just as well.
Lately I have been seeing a lot of Greek Yogurt coated granola bars at the supermarket, so I thought I would be trendy and make a glaze for my bars too. The glaze is completely optional, but it does add a nice touch to the bars!
These bars keep for about a week, a little longer if you keep them covered in an airtight container. If you want to stack the bars, make sure you use a piece of parchment paper between each bar so they don’t stick to each other. Enjoy!
- 2 cups quick cooking oats
- ½ cup unsweetened coconut flakes
- 1¾ cups crispy brown rice cereal
- 3 tbsp flaxseed meal
- 1 tbsp chia seeds
- ½ tsp salt
- 4 tbsp coconut oil
- ¼ cup brown sugar
- ⅓ cup honey
- 1 cup blueberries (or ¾ cups dried fruit of your choice)
- Greek Yogurt Glaze (optional)
- ½ cup Greek yogurt
- 2 tbsp coconut oil, melted and slightly cooled
- 2 cups powdered sugar
- If using fresh blueberries:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and spread blueberries on baking sheet. Place in oven for 25-30 minutes, or until the blueberries shrink. Remove from oven and cool completely.
- Set oven temperature to 350 degrees F. Spread oats and coconut flakes on baking sheet and toast in oven for 5-7 minutes, or until lightly golden. Remove from oven and let cool.
- Prepare a 10 x 15 inch (or 9 x 13 inch) pan with parchment paper, making sure there is enough paper to overhang the edges. Set aside.
- In a large mixing bowl, combine toasted oats, coconut flakes, crispy rice cereal, flaxseed meal, chia seeds, and salt.
- In a small sauce pan over medium-low heat, bring coconut oil, brown sugar, and honey to a boil. Reduce heat to low and simmer until sugar dissolves, about 3-5 minutes.
- Pour sugar and honey mixture over dry ingredients and mix thoroughly, making sure everything gets coated.
- Gently fold in dried blueberries.
- Transfer mixture to prepared pan and press down firmly with a rubber spatula. Cover with plastic wrap and refrigerate for 1½ to 2 hours.
- Once the mixture has set, use the overhanging parchment paper to remove from pan. Slice into 12 bars.
Greek Yogurt Glaze (optional)
- In a medium mixing bowl, whisk together all ingredients until well combined. Cover and let sit while bars are in the refrigerator.
- Dip one side of each bar into the yogurt glaze. Place yogurt-side up onto a cooling rack until the coating dries. Alternatively, drizzle the bars with yogurt glaze.