Blueberry Granola Bars

These homemade Blueberry Granola Bars are crunchy, sweetened with honey, and held together with peanut butter. Packed with oats, coconut, almonds, seeds, and blueberries, they’re a wholesome high-fibre snack bar that’s perfect for meal prep, lunchboxes, or an easy afternoon pick-me-up.

Serves 12

Prep Time 15 minutes

Cook Time 20 minutes

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Helpful Tips

Storage

Store in an airtight container at room temperature for up to 5 days.
For longer freshness, keep in the fridge for up to 2 weeks.
Can be frozen for up to 3 months — wrap bars individually and thaw at room temperature before eating.

Substitutions

Blueberries: Swap for dried cranberries, cherries, or chopped dates.‍
Nuts & Seeds: Use walnuts, pecans, chia, or flaxseeds.‍
Peanut Butter: Replace with almond butter, cashew butter, or a nut-free option like sunflower seed butter.‍
Honey: Maple syrup or rice malt syrup works as a vegan alternative.‍
Oil: Any neutral oil works, or use melted butter for extra richness.

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Serving Suggestions

Enjoy as a quick breakfast bar with yoghurt or fruit.
Pack into lunchboxes as a healthier snack option.
Crumble over smoothie bowls or Greek yoghurt for added crunch.
Dip one side of the cooled bars in melted dark chocolate for a treat.

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Ingredients Directions

Serving Scaler

Serves 12 1x 2x 3x

Ingredients

2 cups rolled oats
1/2 cup shredded coconut
1/2 cup dried or freeze-dried blueberries
1/3 cup raw almonds, roughly chopped
1/4 cup sunflower seeds and pumpkin seeds
1 teaspoon ground cinnamon
1/3 cup natural peanut butter
1/3 cup honey + 1–2 extra tablespoons if mixture looks dry
1 tablespoon neutral oil (coconut, light olive, canola, or a knob of melted butter)
1 teaspoon vanilla extract

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Directions

Preheat the oven to 160°C.
Line a 20x20cm (8×8 inch) baking pan with parchment paper.
In a large bowl, combine oats, shredded coconut, dried blueberries, nuts, seeds and cinnamon.
In a small saucepan over low heat, gently warm the peanut butter, honey, and oil until smooth and runny. Remove from heat and stir in vanilla extract.
Pour the warm mixture over the dry ingredients. Mix well, using a spatula or clean hands to coat everything evenly. If it still looks dry, drizzle in an extra tablespoon of honey.
Transfer the mixture to the lined baking pan. Press it down very firmly using the back of a spatula or the base of a glass. The tighter it’s packed, the better the bars will hold together.
Bake for 20–25 minutes, until the edges are golden brown. Keep an eye so it doesn’t burn.
Cool completely in the pan on a wire rack.
Cut cooled granola into bars and store in an airtight container for up to 5 days.