Almond, Blueberry & Date Granola Bars Recipe

Almond, Blueberry & Date Granola Bars Recipe

How To Make Almond, Blueberry & Date Granola Bars

Granola bars loaded with dried blueberries, almonds, oats, and coconuts are held together by a rich date and almond butter paste to make a healthy snack.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 3ozmedjool dates,pitted
  • 6tbspunsalted butter,melted
  • ¼cuplight brown sugar,(plus 2 tbsp), packed
  • ¼cuphoney,(plus 2 tbsp)
  • ¾cupunsalted creamy almond butter
  • ¾tspsalt
  • cupsold fashioned rolled oats
  • cupscrispy rice cereal,such as rice krispies
  • ½cupcoconut,unsweetened flaked
  • ¾cupalmonds,coarsely chopped
  • cupblueberries,(heaping), dried

Instructions

  1. Preheat the oven to 350 degrees F and set an oven rack in the middle position. Line a 9×13-inch pan with aluminum foil, so that it hangs over the edges, and spray with nonstick cooking spray.

  2. Place the dates, melted butter, brown sugar, honey, almond butter and salt in a food processor fitted with the steel blade, or use a blender. Process until mixture is smooth and thick.

  3. Transfer to a large pot (or microwave-safe bowl) large enough to hold all of the ingredients; don’t worry if the butter separates. Bring the mixture to a boil on the stovetop (or in the microwave), whisking to combine. Take off the heat.

  4. While the mixture is still hot, add the oats, rice cereal, coconut, almonds, and dried blueberries. Use a large rubber spatula to gently fold the mixture until the wet ingredients evenly coat the dry ingredients. The mixture will be thick. Be gentle so as not to crush the rice cereal.

  5. Transfer the mixture to the prepared pan and, using the bottom of a glass or dry measuring cup, press firmly into an even, compact layer.

  6. Bake for 15 to 18 minutes, until golden brown. Set the pan on a rack and let cool completely, a few hours.

  7. Use the foil overhang to lift the uncut bars out of the pan and onto a cutting board. Using a large chef’s knife, cut the block into 16 bars.

  8. Wrap the bars individually with foil or parchment paper for easy on-the-go snacking, or place them in an airtight container. The bars will keep for up to a week at room temperature.

Nutrition

  • Calories: 235.61kcal
  • Fat: 15.55g
  • Saturated Fat: 4.31g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 7.22g
  • Polyunsaturated Fat: 2.77g
  • Carbohydrates: 22.13g
  • Fiber: 3.45g
  • Sugar: 11.46g
  • Protein: 5.31g
  • Cholesterol: 11.45mg
  • Sodium: 112.20mg
  • Calcium: 69.83mg
  • Potassium: 221.45mg
  • Iron: 1.86mg
  • Vitamin A: 36.89µg
  • Vitamin C: 0.41mg
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