Blueberry Lemon Granola Bars
Wholesome, chewy, and naturally sweet, these Blueberry Lemon Granola Bars are loaded with fiber, plant-based protein, and healthy fats. Perfect for snacks, meal prep, or post-workout fuel, they combine oats, almond butter, and tangy blueberries for a portable, satisfying treat.
Equipment
- 1 8x8-inch baking pan
- Parchment paper (enough to line and lift bars)
- 2 Mixing Bowls
- Whisk or spoon
- Measuring Cups and Spoons
- Microwave (optional for warming almond butter mixture)
Ingredients
- ½ cup almond butter natural
- ½ cup agave nectar
- ¼ cup neutral oil e.g., avocado or coconut
- 1 tsp vanilla extract
- Zest of 1 lemon approx. 1 tsp
- ½ cup white whole wheat flour
- ½ tsp baking soda
- 2 ½ cups old-fashioned oats
- ½ cup dried blueberries
Instructions
- Preheat and Prepare the Pan: Start by preheating your oven to 350°F (175°C). While the oven warms up, line an 8x8-inch baking pan with parchment paper. Make sure the parchment hangs over the edges of the pan on two opposite sides—this will make it much easier to lift the granola bars out once they are baked. Set the prepared pan aside.
- Combine Wet Ingredients: In a microwave-safe bowl, add ½ cup of natural almond butter, ½ cup of agave nectar, and ¼ cup of neutral oil. Microwave the mixture for about 20–25 seconds until slightly warmed. Remove carefully and whisk until smooth and fully combined. This helps create a creamy, easily mixable base for the granola bars.
- Add Flavor Enhancers: To the warm almond butter mixture, stir in 1 tsp of vanilla extract and the zest of one lemon (about 1 tsp). Whisk again until the flavors are evenly incorporated. The lemon zest adds a fresh, tangy note that complements the sweetness of the agave and the richness of the almond butter.
- Mix Dry Ingredients Separately: In a large mixing bowl, combine ½ cup of white whole wheat flour, ½ tsp baking soda, and 2 ½ cups of old-fashioned oats. Stir the dry ingredients together thoroughly to ensure even distribution of the baking soda and flour. This step helps the bars hold together while maintaining a tender, chewy texture.
- Combine Wet and Dry Mixtures: Pour the almond butter mixture into the bowl with the dry ingredients. Using a spoon or spatula, stir vigorously until all ingredients are fully combined. Make sure the oats are evenly coated, and the mixture forms a cohesive dough. This may take a minute or two of thorough mixing, but it’s important for the bars to hold together after baking.
- Fold in the Dried Blueberries: Gently fold in ½ cup of dried blueberries, distributing them evenly throughout the granola dough. Avoid overmixing at this stage to prevent the berries from breaking apart. The blueberries provide bursts of natural sweetness and a chewy texture in every bite.
- Press the Mixture into the Pan: Transfer the granola mixture into the prepared baking pan. Using a spatula or your hands, press the mixture firmly and evenly into the pan. Apply pressure to compact the dough—this step is crucial to ensure the bars don’t crumble when cut later. Aim for a smooth, even layer across the entire pan.
- Bake Until Golden Brown: Place the pan in the preheated oven and bake for 18–20 minutes, or until the edges are lightly golden and the center feels set. Keep an eye on the bars in the last few minutes, as ovens may vary. Baking them too long can make the bars dry, while underbaking may cause them to fall apart.
- Cool Completely Before Removing: Once baked, remove the pan from the oven and allow the bars to cool completely in the pan, about 20–30 minutes. Cooling is essential to help the bars firm up, making them easier to remove and cut. Avoid cutting the bars while still warm, as they may crumble.
- Lift and Cut the Bars: Using the overhanging parchment paper, carefully lift the entire block of granola out of the pan. Place it on a cutting board and use a sharp knife to slice the block into 12 bars (or 16 smaller squares, if preferred). Wipe the knife clean between cuts for neat edges.
- Store and Enjoy: Store the granola bars in an airtight container at room temperature for up to one week. For longer storage, you can refrigerate them or even freeze them for a month. These bars are perfect for a quick breakfast, after-school snack, or pre- or post-workout energy boost.
Notes
- These granola bars are chewy, slightly sweet, and lightly tangy from the lemon zest.
- Pressing the mixture firmly into the pan ensures bars hold together and don’t crumble.
- The recipe can be made gluten-free by using a gluten-free flour blend and certified gluten-free oats.
- Blueberries can be swapped for dried apricots, cranberries, or raisins depending on taste preference.
- Baking time may vary slightly depending on your oven; start checking at 16 minutes if using a dark baking pan or a granola bar mold.
- Bars can be stored at room temperature, refrigerated, or frozen depending on how long you want them to last.
- These bars are perfect for meal prep and are portable for school, work, or workouts.
