Blueberry Granola Bars #glutenfree ?

Gluten Free Blueberry Granola Bars
Gluten Free Blueberry Granola Bars

Blueberry Granola Bars #glutenfree ?

Crunchy ‘n chewy

These gluten free blueberry granola bars are deliciously crunchy and chewy. And with non of the processed or refined ingredients commonly found in their store-bought counterparts.

An ideal breakfast-to-go or snack.

We like to keep things as unprocessed as possible here, so we prefer homemade almond butter (also much less pricey!) and use raw honey as the sweeter. But if you are going vegan, swap out the honey for agave nectar.

Oh and the ingredients can be substituted with ease. Swap out part of the almond butter for peanut butter for a PB&J situation. Add in roasted shelled-sunflower seeds for a healthier touch, or chocolate chips for a naughtier take. Just make sure to keep the dry-to-wet ingredient ratio about the same.

Gluten Free Blueberry Granola Bars
Gluten Free Blueberry Granola Bars

Gluten Free Blueberry Granola Bars

Gluten Free Blueberry Granola Bars

Course: Breakfast, Snack
Cuisine: American, Gluten Free
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 18 granola bars

These gluten free blueberry granola bars are deliciously crunchy and chewy. And with non of the processed or refined ingredients commonly found in their store-bought counterparts.

Print

Ingredients

Instructions

  1. Preheat oven to 350°F/180°C.. Line a 9x13” baking tray or pyrex dish with parchment paper and brush with coconut oil (or vegetable oil of choice). Set aside. 

  2. In a medium bowl, mix together thoroughly your puffed rice, oats, blueberries, almonds, coconut flakes, chia seeds and salt. Set aside. 

  3. In a small bowl, add your almond butter, honey and coconut oil. Melt in a water bath.

  4. Quickly add your almond and honey mixture to your oats mixture while it's still warm, incorporating it with a heat-proof spatula. 

  5. Transfer to the prepared baking tray, lightly pressing the granola down and smoothing the top. This is easiest done covering with waxed paper and pressing down with the bottom of a drinking glass.

  6. Bake for 12-14 minutes, until slightly golden but not fully browned. Set aside to cool completely, allowing it to harden. 

  7. Lift your granola from the pan onto a cutting board, and using a sharp knife, cut into 18 granola bars. Store in an airtight container for up to 4 days.

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