Chewy Granola Bars with Almonds and Wild Blueberries
These thick and Chewy Granola Bars with Almonds and Wild Blueberries are lightly sweetened and loaded with flavor, texture, and protein. They are deeply satisfying, whether you enjoy them for breakfast or as a snack!
Easy Homemade Granola Bars
When I made homemade granola for the first time, it was a total game changer for me. Baked in the oven until crispy and fragrant, I couldn’t believe how much better the flavor and texture was, and how easily I could manipulate the ingredients I put into it. Now we are rarely without a container of homemade granola in our cupboard.
So it should come as no surprise that I then moved quickly on to making my own homemade granola bars. Because in our home, it’s ALWAYS a good time for a granola bar!
For breakfast on-the-go, as a lunch box treat, after-school snack, or post workout pick-me-up, these Chewy Granola Bars with Almonds and Blueberries have become a family favorite. They’re thick and chewy, and stuffed with dried fruit and nuts. Loaded with flavor, texture, and protein, they are deeply satisfying, no matter when you enjoy them!
Our girls go crazy for anything flavored with almond. So not only did I include sliced almonds in these granola bars, but I also added a touch of pure almond extract. The flavoring is subtle, yet just enough to set the hook for our daughters.
We are also big fans of dried wild blueberries, another major player in this recipe. I usually pick up a bag or two on our Trader Joe’s runs. You can also easily substitute other dried berries of choice.
What You’ll Need
These granola bars are packed with flavor and texture. Here’s what you’ll need!
- Quick rolled oats – Be sure to use quick oats for the best texture.
- Oat flour – You can easily make this yourself by blending quick rolled oats into a fine powder.
- Brown sugar
- Cinnamon – A pinch of warm flavor.
- Salt – A little bit of salt plays well with the rest of the flavors.
- Dried wild blueberries – I buy mine at Trader Joe’s.
- Roasted sliced almonds – Roasted nuts always add extra flavor and texture.
- Unsweetened flaked coconut – Again, another layer of texture and flavor.
- Melted butter – Melted butter is the liquid that softens and holds everything together.
- Peanut butter – Adds protein, flavor, and creamy texture.
- Honey – Adds some natural sweetness, and helps everything stick.
- Light corn syrup – Just a small amount, for added stick.
- Water – A little liquid to help mix the bars.
- Pure almond extract – Adds more almond flavor to every bite!
How to Make Chewy Granola Bars with Almonds and Wild Blueberries
These homemade chewy granola bars are simple to make, with minimal hands-on time. The hardest part is waiting for them to cool enough to cut!
- Prep. Preheat oven to 350° F and line your baking pan with parchment paper, leaving an overhang. Spray with non-stick spray.
- Combine ingredients. Combine all dry ingredients in a large bowl. In a small bowl, whisk together the wet ingredients. Combine the two, until the mixture is evenly coated and crumbly. Spread into the pan, in an even layer.
- Bake. Bake for 25-30 minutes, or until the bars are browned around the edges. The center will be soft but will set once the bars cool.
- Cool. Cool the bars in the pan on a cooling rack, then after 30 minutes remove from the pan by pulling up on the parchment paper. Let cool until completely cooled and set.
- Cut and enjoy. Use a serrated knife to cut the bars into squares. Enjoy! If not eating immediately, store in the fridge in an airtight container.
Tips for Success
- Make sure the edges are brown. The best way to tell when your granola bars are done is when the edges have browned. The center will be lighter in color and softer, but it will firm up as it cools.
- Cut in a sawing motion. For a clean cut on the edges, use a slightly sawing motion to cut through the top crust of the bars, applying only light pressure.
- Allow the bars to cool before cutting. For crisp, clean lines, be sure to allow the bars to cool completely before cutting.
I sometimes can’t resist cutting into these bars while they’re still warm and gooey, not yet cooled all the way. Don’t feel bad if you get impatient, too!
For the cleanest edges on the bars, cut the entire pan into individual bars after they’ve cooled. I often set aside half of the bars for our family to consume over the next few days, storing them in an airtight container on the counter or in the fridge. And then I freeze the rest of them, to pull out at a later date.
How to Store
To store the chewy granola bars, place them in an airtight container with parchment or wax paper between them. You can leave them at room temperature for up to a few days, but I also like to put them in the fridge. Then I just let them come to room temperature for a few minutes before eating.
Any extras that won’t be eaten within a few days should be stored in the freezer.
Can I Freeze Homemade Granola Bars?
These granola bars freeze very well, and I recommend doing this if you don’t think you’ll eat all of them within a few days after baking. Just place them in individual freezer-safe snack baggies, or freeze in a sealed container with layers of parchment or wax paper separating them. When you’re ready for more, simply pull one or two or three out of the freezer and give them a little time to thaw. Voila! Instant homemade breakfast or snack!
Frozen granola bars taste freshest when eaten within 2 months.
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More Easy Breakfast Recipes:
Chewy Granola Bars with Almonds and Wild Blueberries
- 1 ⅔ cups quick rolled oats
- ⅓ cup oat flour see Note
- ¼ cup sugar
- ¼ cup packed brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 8 ounces dried wild blueberries
- 4 ounces roasted sliced almonds
- 3 ounces unsweetened flaked coconut
- 6 tablespoons melted butter
- ⅓ cup creamy peanut butter
- ¼ cup honey
- 2 tablespoons light corn syrup
- 1 tablespoon water
- ½ teaspoon pure almond extract
- Preheat oven to 350° F. Line an 8" square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. Lightly spray with nonstick spray.
- In a large bowl, stir oats, oat flour, sugar, brown sugar, cinnamon, salt, dried blueberries, almonds, and coconut.
- In a small bowl, whisk melted butter, peanut butter, honey, corn syrup, water, and almond extract. Then stir wet ingredients into dry ingredients, combining until mixture is evenly coated and crumbly.
- Spread into prepared pan, pressing mixture firmly into an even layer. I like to use the buttery side of the butter wrapper to press the mixture down.
- Bake for 25 to 30 minutes, or until bars are nicely browned around the edges. The center will be a bit soft, but will set once cooled completely. Remove from oven and let bars cool in the pan on a cooling rack.
- After cooling for 30 minutes, cut around the edge of the pan to loosen bars from pan, and lift up bars by pulling up on the overhanging parchment paper. Let bars rest again on cooling rack until completely cooled and set.
- Using a serrated knife (I like to use a thick-bladed bread knife), cut bars into squares. It helps to use a slightly sawing motion to cut through the top crust of the bars, applying only light pressure while cutting. This will give you cleaner cuts.
Store granola bars in a sealed container, separated by layers of parchment or wax paper. If you know they will not be entirely eaten within a few days, store in the refrigerator or freezer. The granola bars freeze very well—place in individual baggies, or freeze in a sealed container with layers of parchment or wax paper separating them. Frozen granola bars taste freshest when eaten within 1 month. Remove from freezer to thaw prior to eating.
This post was originally published in 2017, and then updated in 2021. You can also find my recipe over at The Pioneer Woman!