Recipes!
Blueberry and Maple Granola Bars
Thursday February 16, 2012Recipe: Blueberry and Maple Granola Bars
Summary: Blueberries and oats lightly sweetened with maple syrup are my favorite breakfast combination, and they translate beautifully into wholesome granola bars. Dried cranberries, cherries, or raisins may be substituted for the dried blueberries if you like. Look for unsalted sunfl ower seeds in the natural foods store or the health food section of your supermarket. Makes 16 bars.
Ingredients
- 3⁄4 cup old-fashioned rolled oats (not instant)
- 1⁄2 cup chopped walnuts
- 1⁄4 cup unsalted sunflower seeds
- 1⁄2 cup unbleached all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- Pinch of nutmeg
- 1⁄2 cup canola oil
- 1⁄4 cup firmly packed light brown sugar
- 1⁄4 cup pure maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1⁄2 cup dried blueberries
Instructions
- 1. Preheat the oven to 350°F. Line an 8-inch square baking pan with heavy-duty aluminum foil, making sure the foil is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides.
- 2. Spread the oats, walnuts, and sunflower seeds on a baking sheet and bake until they are lightly toasted, stirring once or twice with a spoon, about 10 minutes. Remove from the oven and let the mixture cool completely.
- 3. Combine the fl our, baking powder, salt, cinnamon, and nutmeg in a small mixing bowl.
- 4. Combine the canola oil, brown sugar, and maple syrup in a large mixing bowl and mix until smooth. Stir in the egg and vanilla extract. Stir in the fl our mixture until it is just combined. Stir in the oat mixture until well combined. Stir in the dried blueberries.
- 5. Pour the batter into the prepared baking pan. Bake the bars until they are set, 25 to 30 minutes. Let cool completely on a wire rack.
- 6. Grasping the overhanging foil on either side of the pan, lift out the bars and place them on a cutting board. Cut into 16 squares. Blueberry and Maple Granola Bars will keep at room temperature in an airtight container for up to 5 days.
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[...] healthy breakfast, I think three things: eggs, oatmeal, granola. That’s why I love baking these Blueberry and Maple Granola Bars from Lauren Chattman’s “Mom’s Big Book of Cookies.” Make them on a weekend, [...]