I’m a bit of a snack fanatic. If you looked in the drawer of my work desk, you would find a mass array of clif bars, larabars, peanut putter, apples, crackers and the like. If there’s one thing I don’t like (and P can attest to my crankiness) it’s being super hungry with nothing around to eat. I turn from happy-go-lucky fa-la-la Megan to angry “Megan Hungry! Megan Smash!” in a manner of minutes. It’s not a pretty sight. I normally just buy stuff to keep on hand, but damn those Clif bars can get pricy when they add up! As good as those Coconut Chocolate Chip ones are (I
To be honest, I’ve been making these bars for a few years now, and even sold them at one point. Since I’m no longer in the granola bar selling business, it only makes for me to stop greedily hoarding my recipes and share them with you! Yeah, I’m awesome like that 😛 I’ve also got like 10 variations of these babies too, so expect to see many more granola bars on the blog in the coming months. I figured I’d start off with these ones since they’ve got some of my favourite things thrown in….and I’ve had a stash of macadamia nuts I’ve been holding onto since our Hawaii trip. I’ve really got to get out of the habit of buying something “special” or “rare” and hoarding it for so long, there have been one too many times that an ever so special ingredient I bought went bad because I kept “saving” it for something.
These bars are super filling and are brimming with with oats, blueberries, coconut, seeds and ginger. I’m pretty sure you can get dried blueberries at the bulk section of a lot of natural food stores, I’ve found that it’s sometimes cheaper to order online and I buy mine from Nuts Online.
BLUEBERRY ZINGER GRANOLA BARS
- 1 1/2 cups (6 ounces) gluten-free or regular rolled oats
- 1/3 cup (0.5 ounces) puffed rice
- 1/2 cup (2 ounces) shredded unsweetened coconut, loosely packed
- 1 1/2 tablespoons (0.7 ounces) ground flax seed
- 4 teaspoons (0.6 ounce) sunflower seeds
- 2 tablespoons (0.6 ounces) sesame seeds
- 1/3 cup (2 ounces) dried blueberries
- 3 tablespoons (1 ounces) candied ginger
- 1/3 cup (2 ounces) macadamia nuts
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 teaspoon powdered ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/3 cup (3.5 ounces) almond butter
- 1/2 cup (4.5 ounces) brown rice syrup
- 2 tablespoons (2 ounces) maple syrup
- 1 teaspoons pure vanilla extract
- Preheat your oven to 350°F. Line a 8×8-inch baking dish with parchment paper.
- Toss the oats, nuts, sunflower seeds and coconut together on a sheet pan and bake for 12 minutes, stirring once halfway. Transfer the mixture to a large mixing bowl and stir in the remaining dry ingredients. Reduce the oven temperature to 325°F.
- In a double boiler mix the nut butter, brown rice syrup and maple syrup. Heat and mix until smooth, remove from heat and stir in vanilla.
- Pour the warm mixture into the dry ingredients.
- Pour the mixture into your prepared baking dish and press, press, press it in (with wet fingers and/or a silicon) until the mixture is packed as tightly as possible.
- Bake for 18 minutes, until light golden brown.
- Cool for 2 to 3 hours before removing from pan and cutting into 12 squares.