NO BAKE Blueberry Granola BarsJan 19 2011 by
There are some recipes that we make that I wish we could invite all our readers into our kitchens so that you can taste the yumminess that comes from putting together wholesome, simple, natural foods. These are by far the very best granola bars I’ve ever eaten before – and I LOVE granola and have had my fair share! Not only are they deliciously addicting but they contain blueberries and oats which are super foods. Blueberries are packed with antioxidants and phytoflavinoids. They are also high in potassium and vitamin C, making them the top choice of doctors and nutritionists. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory. Oats contains protein and is one of the best sources of soluble fiber which can help rid the body of cholesterol. It is rich in vitamins and minerals like magnesium, thiamine, folate, B5, iron, zinc, copper and magnesium. These bars make a wonderful snack that the whole family will love!
- 1/2 cup slivered or sliced almonds
- 1 1/2 cups raw unsalted cashews, coarsely chopped
- 1 cup dried blueberries
- 1 1/2 cups old fashioned rolled oats (make sure to use gluten free oats for a gluten free granola bar)
- 1 1/2 cups crispy brown rice puffs cereal (I used Erewhon Brand Cripsy Brown Rice Cereal)
- 1 cup brown rice syrup or coconut nectar
- 1/4 cup date sugar or raw coconut crystals
- 2 tsp vanilla extract
- Start by lining a 9 x 13 glass baking dish with either parchment paper or non stick foil.
- Using a large skillet add the almonds and heat on medium high. Stir occassionally for about 5 minutes or until the almonds are nicely browned.
- Repeat with the cashews.
- Add the nuts to a large bowl and mix in the oats, rice cereal and blueberries. Stir well.
- In a small saucepan, heat the syrup, sugar and vanilla over medium high heat. Stir constantly to avoid burning.
- Once the syrup mixture comes to a light boil, reduce heat to low and cook for an additional 2 -3 minutes until the syrup begins to thicken.
- Pour the syrup over the oat mixture and stir until everything is nicely coated.
- Transfer the mixture to the glass baking dish and using a rubber spatula, pat everything down so it’s nice and compact (see notes for helpful tip).
- Let cool to room temperature. You can put them in the fridge for a bit to make cutting then easier. Cut into 2 x 4 1/2 inch bars and ENJOY!
Makes approximately 14 servings.
Serving size one 4 1/2 x 2 inch bar.
Nutrients per serving: Calories: 260, Cal. from Fat: 70, Total Fat: 7.5g, Sat. Fat: 2g, Carbs: 43.5g, Fiber: 3g, Sugars: 18.5g, Protein: 5g, Sodium: 40.5mg, Chol: 0mg
The toasted nuts are what give this granola its flavor – PLEASE don’t skip this step!
I toasted the cashews whole and then chopped them after they had cooled. It doesn’t really matter whether you toast them whole and then chop or chop them first and then toast.
The mixture is VERY sticky when it goes into the pan. I found the best way to spread everything evenly was to place a small plastic baggie on my hand to act like a glove and lightly misted the baggie with olive oil. Then I used my hand to press the mixture into the dish.
You’ll want to wrap the bars in saran wrap for easy portability and to keep them from sticking together. Store in a cool place or the refrigerator. They will keep for about 2 weeks.