How To Make Blueberry Almond Snack Bars
These tasty snack bars are easy to make, and are packed with the goodness of blueberries and honey, along with the added crunch from the almonds!
Preheat oven to 300 degrees F.
Line an 8-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
Using a rubber spatula or wooden spoon, mix all of the ingredients together until combined.
Transfer mixture to prepared baking pan and press very firmly into an even layer. Have it packed in as tightly as possible.
Bake for 20 to 22 minutes or until lightly golden brown on top.
Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. (This firms up the bars which help them stay compact.)
Remove the bars from the pan using the overhang on the sides and cut into bars.
Individually wrap each bar in plastic wrap or parchment.
Store in the refrigerator for up to 2 weeks.
- Make-Ahead Instructions: These bars are freezer-friendly. After wrapping individually, freeze for up to 3 months and thaw before enjoying.
- Almond Meal: A store-bought almond meal or almond flour can be used, or you can make your own. Start with ⅓ cup of slivered, sliced, or whole almonds. Pulse them in a food processor until a crumbly meal has formed. Do not run the food processor continuously or it may end up as almond butter. Little pulses are best. It will produce ⅓ cup of almond meal.
- Honey: Do not use a thinner sweetener like maple syrup or agave. Honey or brown rice syrup are perfect.
- Calories: 61.82kcal
- Fat: 2.41g
- Saturated Fat: 0.17g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.49g
- Polyunsaturated Fat: 0.21g
- Carbohydrates: 9.92g
- Fiber: 0.73g
- Sugar: 8.77g
- Protein: 1.10g
- Sodium: 24.87mg
- Calcium: 8.91mg
- Potassium: 45.84mg
- Iron: 0.15mg
- Vitamin A: 0.25µg
- Vitamin C: 0.85mg