I’ve had this recipe up my sleeve for a little while now, so I’m super excited to finally share it.
Homemade granola has been a favorite thing of mine for ages, but I’d never really ventured into making homemade granola bars until I started whipping up these bad boys. Why, oh why did I wait so long? Rhetorical question – I’m not really sure. But I am definitely happy I finally started.
These granola bars are super thick and delightfully chewy. Yes, I just said “delightfully,” which is not really a word I would normally use. But it’s true! They’re delightful. Really.
Nut-free – and therefore allergy-sensitive and classroom-friendly – these granola bars have been the perfect, worry-free grab-and-go snack for my toddler. We’re slowly and carefully introducing her to nuts, sure, but these bars don’t need them. They’re perfect as-is. And she gobbles them down. So does my husband. And, yeah. I gobble them too.
They’re actually so gobble-worthy that they require some self-discipline on my part, which is not always my strong suit. But at least these are healthier than cookies or cake. And, honestly? They’re also tastier than a lot of the cookies and cakes out there. Trust.
Super thick and super chewy, these are salty-sweet grab-and-go goodness. Homemade granola bars: officially in my life. Forever.
Be sure to use quick-cooking rolled oats to help make sure the bars stick together when cut. Even then, you might find the middle pieces crumble a bit. If I come across a particularly difficult bar, I usually just give up and roll it into a ball. Still delicious, and kind of fun, too.
Chewy Blueberry Sunflower Seed Granola Bars
- 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
- 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.