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
Cooking time
20 minutes
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
Directions
- Preheat the oven to 160°C.
- Line a 20x20cm (8x8 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.
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
Directions
- Preheat the oven to 160°C.
- Line a 20x20cm (8x8 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.
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.
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.
Watch How to Make It
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