CHEWY BLUEBERRY SUNFLOWER SEED GRANOLA BARS

Chewy Blueberry Sunflower Seed Granola Bars image

These nourishing nut-free granola bars are chewy, salty-sweet, and downright addicting. Everyone from toddlers to adults goes crazy for 'em.

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 14

Previous Next

Ingredients

1 2/3 cups quick-cooking rolled oats (thicker oats taste fine, but the bars won't stick together as well)
1/2 cup brown sugar
1/3 cup oat flour (or make your own by pulsing 1/2 cup oats in a food processor until finely ground)
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 cup salted roasted sunflower seeds
1/2 cup shredded coconut (either sweetened or unsweetened - both are good)
1 cup dried blueberries
6 tablespoons unsalted butter
1/3 cup sunflower seed butter (such as SunButter)
1/4 cup maple syrup
2 tablespoons light corn syrup
1 tablespoon water
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees Fahrenheit. Line an 8″ x 8″ pan with parchment paper, allowing it to go up the opposing sides (see first photo in blog post for reference). Coat the parchment paper with non-stick spray or lightly grease with butter or oil.
In a large bowl, stir together the oats, brown sugar, oat flour, salt, sunflower seeds, coconut, and blueberries.
In a small microwave-safe bowl, heat the sunflower seed butter and butter at 50% power until melted, about 30-40 seconds. Remove from microwave and stir in the maple syrup, light corn syrup, water, and vanilla extract.
Pour wet ingredients over dry and toss until well-incorporated and evenly crumbly.
Pour into baking dish and press very firmly and evenly with clean hands so that the bars mold to the shape of the pan.
Bake for 30 - 40 minutes until set and golden-brown on top.
Remove from oven and allow to cool for 20 minutes. Place in refrigerator for an additional 30 minutes to help make sure the bars set. Remove from refrigerator and, using the parchment paper "handles," lift bars from baking dish and place onto a cutting board. Peel sides of parchment paper down and, using a sharp serrated knife, cut into 16 squares.
Bars keep for 3 - 4 days at room temperature stacked in an airtight container.

*** Explore more Chewy Blueberry Sunflower Seed Granola Bars Recipes »

Comment
Leave a comment

Dammam Dammam

[email protected]

These granola bars are amazing! They're the perfect combination of chewy and crunchy. I love the flavor of the blueberries and sunflower seeds. I'll definitely be making these again.

Luis N√∫√±ez (luchont)

[email protected]

I've made these granola bars several times and they're always a hit! They're so chewy and flavorful. I love that they're made with healthy ingredients, too.

Lydia Mensah

[email protected]

These granola bars are delicious! I love the combination of blueberries and sunflower seeds. They're also really easy to make. I'll definitely be making them again.

Emmanuel Anyebe

[email protected]

I made these granola bars last week and they were a hit with my family! They're so easy to make and they're a great way to use up leftover blueberries. I love that they're chewy and not too sweet. I will definitely be making these again.

Angela Jenkins

[email protected]

These granola bars are amazing! They're chewy, flavorful, and packed with healthy ingredients. I love that they're made with sunflower seeds instead of nuts, which makes them a great option for people with nut allergies. I also appreciate that they'r

Name

Message