Homemade granola bars are incredibly easy to make and are a great way to sneak in additional nutrients into your day. Throw a bar into your lunch pack or grab one for breakfast while heading out the door.
Yield: Makes 40.
September 30, 2019
Kid-Friendly, Freezer Friendly
BLUEBERRY GRANOLA BARS
7 cups quick-cooking rolled oats, divided
2 cups dried blueberries or raisins
2 cups unsweetened shredded coconut
1 cup wheat germ
1/2 cup flaxseed
1/2 cup ground flaxseed
1 1/2 cups salted butter, softened
1 1/2 cups packed golden brown sugar
1 cup liquid honey
1 tbsp vanilla
Preheat oven to 325°F.
Place 1 cup oats in a mini food processor; process, using an on/off motion, until ground. There should be about 1 cup.
Combine ground oats, remaining 6 cups oats, blueberries, coconut, wheat germ, flaxseed and ground flaxseed in a large bowl; set aside.
Combine butter, brown sugar, honey and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Remove from heat.
Pour butter mixture over oats mixture and stir until coated.
Using the back of a spoon, firmly press mixture into a greased 12 1/2x17 1/2x1 inch rimmed baking sheet lined with parchment paper that overhangs by 2 inches.
Bake until golden brown, about 35 - 40 minutes.
Cool completely in pan on a rack. Using parchment paper as an aid, lift granola bar from pan. Cut into bars.
Store in an airtight container in refrigerator for up to 4 days. May be frozen
Nutritional analysis per bar:261 calories, 12.7 g fat, 3.9 g protein, 34.6 g carbohydrate, 4 g fibre, 68 mg sodium
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