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Aug 2, 2019

Blueberry Granola Bars

These blueberry granola bars, filled with toasted oats, unsweetened coconut, almonds, sunflower seeds, and pine nuts, will become your favorite chewy and delicious snack. 

Blueberry Granola Bars with toasted oats

These blueberry granola bars are so easy to make and so delicious! They are also nutritious (pretty much) and filling too, the perfect back to school on-the-go breakfast or before football or soccer practice snack.

If you're gluten free and/or vegan, there's that too.

I've been in love with dried blueberries ever since I tried them in this oatmeal blueberry bread. What a revelation. I recommend substituting dried blueberries for the raisins in any recipe. You won't regret it.

I've used them in sourdough, cinnamon blueberry bread (instead of raisins), apple nut oatmeal muffins, triple oatmeal cookies, and singing hinnies!

Even though they are dried, they are way more moist than raisins or other dried fruit. All of my taste testers talked about how moist they were.

If you like the combination of blueberries and granola, you can also make blueberry granola muffins.

Blueberry Granola Bars with coconut

Ingredients for blueberry granola bars:

You will need old fashioned (rolled) oats, slivered almonds, raw sunflower seeds, pin nuts, dried blueberries, shredded coconut, fine sea salt, butter, and vanilla. 

For the vanilla, I used vanilla bean paste. 

To hold the ingredients together, I used this brown rice syrup. These days, you can find it in the sugar or maple syrup section of the supermarket. You can also find it in natural food stores. It's the best for binding the ingredients together and keeping the bars from falling apart. 

You can play around with the ingredients in these bars. Substitute any nuts or seeds (by weight) for the ones in this recipe. You can also add a variety of dried fruits instead of the blueberries. You can also add some mini chocolate chips if you like. 

Blueberry Granola Bars with toasted oats, coconut, almonds, sunflower seeds, and pine nuts

How to make blueberry granola bars:

First, you toast the oats, nuts, coconut, and seeds in the oven. Next, you cook the brown rice syrup with a little butter. Add some vanilla and stir all of the ingredients together. 

Finally, you press the mixture into a baking pan and bake. 

Once the mixture has baked and cooled, use a large chef's knife to cut the granola into bars. 

Check out these #BacktoSchoolTreats recipes from our Bloggers:

Back to School Breakfasts:
Air Fryer Almond Oatmeal Chocolate Chip Muffins from Hezzi-D's Books and Cooks
Cherry Almond Scones from The Redhead Baker
Chocolate Chip Cookie Dough Overnight Oats from Tara's Multicultural Table
Chorizo, Sausage and Caramelized Onion Mini Quiche from My Sweet Zepol
Rainbow Sprinkle Pancakes from A Day in the Life on the Farm
S'mores Breakfast Bars from Nik Snacks

Back to School Snacks:
ABC 123 Snack Mix from Big Bear's Wife
Blueberry Granola Bars from Karen's Kitchen Stories
Lemon Honey Granola from The Mandatory Mooch

Back to School Desserts:
Apple Cake with Vanilla Bean Sauce from Our Good Life
Apple Slice Donuts from For the Love of Food
Funfetti Cookie Dough Bars from The Spiffy Cookie
Funfetti Dirt Cups from Love and Confections
Spiced Honey Hazelnut Cookies from Culinary Adventures with Camilla

Blueberry Granola Bars

Yield: 20 bars
These blueberry granola bars, filled with toasted oats, unsweetened coconut, almonds, sunflower seeds, and pine nuts, will become your favorite chewy and delicious snack.


  • 2 cups (160 grams) old-fashioned oats
  • 1/2 cup (60 grams) slivered almonds
  • 1/4 cup (31 grams) raw sunflower seeds
  • 1/4 cup (35 grams) pine nuts
  • 1 cup (160 grams) dried blueberries
  • 1/2 cup (40 grams) unsweetened shredded coconut
  • 1/4 teaspoon fine sea salt
  • 2/3 cup brown rice syrup
  • 2 tablespoons butter
  • 1 tablespoon vanilla bean paste


How to cook Blueberry Granola Bars

  1. Heat your oven to 325 degrees F. 
  2. Line a 7 inch by 11 inch pyrex pan with parchment paper, with the edges of the paper to extend over the sides of the pan. 
  3. On a rimmed half sheet pan, toss the oats and almonds. Bake for 5 minutes. 
  4. Remove the pan from the oven and stir in the sunflower seeds and pine nuts, and bake for an additional 5 minutes. 
  5. Remove the pan from the oven and toss in the blueberries, coconut, and salt. 
  6. Add the mixture to a large bowl. 
  7. In a small saucepan, bring the brown rice syrup and butter to a boil. Pour it over the oat mixture. Add the vanilla and stir the ingredients together until fully combined. 
  8. Scrape the ingredients into the parchment lined pan, top with a layer of parchment or wax paper,  and press the mixture down with your hands until compacted into an even layer.  Remove the paper. 
  9. Bake the pan for 25 to 30 minutes. 
  10. Transfer the pan to a cooling rack and press the mixture down with a large spatula against the entire surface. 
  11. Cool for 3 or more hours. 
  12. Lift the granola out of the pan and cut with a chef's knife into 20 bars. 
  13. Store any leftovers in the refrigerator or at room temperature, wrapped in plastic wrap or parchment paper for up to 5 days. 
granola, granola bars, blueberries, gluten free
Created using The Recipes Generator
This recipe was adapted from Baking Chez Moi by one of my favorite cookbook authors, Dorie Greenspan.

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures.

All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. 

Would you like to comment?

  1. What a delicious and nutritious sounding bar. Love the seeds, nuts and fruit chosen

  2. That texture sounds perfect! I love how you toasted the ingredients first. Such wonderful flavors.

  3. I have to get brown rice syrup- that must bind these really well- they look so perfect and held together!


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