ALMOND, BLUEBERRY & DATE GRANOLA BARS
These homemade granola bars are a mishmash of almonds, dried blueberries, oats, cereal and coconut -- all held together with a sweet almond butter-date paste.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 30m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a 9-by-13-in pan with aluminum foil, so that it hangs over the edges, and spray with nonstick cooking spray.
- Place the dates, melted butter, brown sugar, honey, almond butter and salt in a food processor fitted with the steel blade, or use a blender. Process until mixture is smooth and thick. Transfer to a large pot (or microwave-safe bowl) large enough to hold all of the ingredients; don't worry if the butter separates. Bring the mixture to a boil on the stovetop (or in the microwave), whisking to combine. Take off the heat.
- While the mixture is still hot, add the oats, rice cereal, coconut, almonds, and dried blueberries. Use a large rubber spatula to gently fold the mixture until the wet ingredients evenly coat the dry ingredients. The mixture will be thick. Be gentle so as not to crush the rice cereal.
- Transfer the mixture to the prepared pan and, using the bottom of a glass or dry measuring cup, press firmly into an even, compact layer. Bake for 15-18 minutes, until golden brown. Set the pan on a rack and let cool completely, a few hours. (Please do not attempt to cut the bars while still warm, as they will fall apart.)
- Use the foil overhang to lift the uncut bars out of the pan and onto a cutting board. Using a large chef's knife, cut the block into 16 bars. Wrap the bars individually with foil or parchment paper for easy on-the-go snacking, or place them in an airtight container. The bars will keep for up to a week at room temperature.
- Note: You'll need about 5 Medjool dates for this recipe but it's best to weigh them if possible, as sizes vary.
- Note: For best results, use a smooth and creamy commercial almond butter. (I do not recommend all-natural or chunky almond butter.)
- Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 bar, Calories 264, Fat 16 g, Carbohydrate 29 g, Protein 5 g, SaturatedFat 4 g, Sugar 18 g, Fiber 4 g, Sodium 113 mg, Cholesterol 11 mg
BLUEBERRY JAM IS THE SECRET INGREDIENT IN THESE EASY DESSERT BARS
A quick, oat crust is topped with blueberry jam + sliced almonds & baked-voila! Easy dessert bars.
Provided by Grant Melton
Number Of Ingredients 13
Steps:
- Preheat oven to 350˚F
- Line an 8-inch square baking pan with a parchment paper overhang
- Place the butter, flour, oats, brown sugar, vanilla bean paste, baking powder and salt into the bowl of a stand mixer
- Mix on a low speed until a crumbly dough forms
- Place ¾ dough into the prepared pan
- Using your hands, press the dough into an even layer so it covers the bottom
- Spoon jam on top and, using an offset spatula, spread, leaving a ¼-inch rim around the edges
- Crumble remaining dough on top
- Sprinkle with almonds and flaky salt
- Bake until brown around the edges, about 30 minutes
- Once cool, using the parchment paper, lift the bars from the pan
- Dust with confectioners' sugar and cut into 16 pieces
BLUEBERRY-ALMOND BARS
Blueberry Jam in the middle of these buttery bars that are loaded with almonds and white chocolate, YUM!!!
Provided by RecipeNut
Categories Bar Cookie
Time 30m
Yield 16 cookies, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Grease 9x9x2-inch baking pan; set aside. In small saucepan, melt butter over low heat. Remove from heat. Add 1 cup of the white baking pieces (do not stir). Set aside.
- In medium bowl, combine eggs and sugar. Add butter mixture to egg mixture; stir just until combined. Stir in almond extract.
- Stir together flour and salt. Add flour mixture to egg mixture; stir just until combined. Spread half of the batter in prepared pan. Bake for 15 to 20 minutes or until edges are lightly browned. Remove from oven.
- Meanwhile, in small saucepan, cook and stir blueberry jam over low heat until melted. Spread melted jam evenly over baked layer. Stir remaining white baking chips into remaining butter. Drop batter in small mounds on top of jam layer. Sprinkle with almonds.
- Bake about 35 minutes or until toothpick inserted near center comes out clean and top is lightly browned. Cool in pan on wire rack. Cut into bars.
BLUEBERRY ALMOND SNACK BARS
1 bowl and 7 real food ingredients are all you need to make these freezer friendly gluten free blueberry almond snack bars. They're easy to make, healthy, and wholesome!
Provided by Sally
Categories Granola Bar
Time 2h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
- Using a rubber spatula or wooden spoon, mix all of the ingredients together until combined.
- Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20-22 minutes or until lightly golden brown on top. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This firms up the bars which helps them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars.
- Individually wrap each bar in plastic wrap or parchment. Store in the refrigerator for up to 2 weeks.
BLUEBERRY ALMOND CRISP
This amazing blueberry crisp recipe is the perfect summertime dessert! It's easy to make with blueberries, maple syrup, lemon, oats and almonds. It's gluten free, too! Recipe yields 6 to 8 servings (a lot!).
Provided by Cookie and Kate
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon.
- In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds, brown sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
- Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).
Nutrition Facts : Calories 349 calories, Sugar 24.4 g, Sodium 78.3 mg, Fat 14.4 g, SaturatedFat 4.6 g, TransFat 0 g, Carbohydrate 49.6 g, Fiber 6.2 g, Protein 7.8 g, Cholesterol 17.1 mg
BLUEBERRY-ALMOND ENERGY BARS
Talk about a yummy way to get your children to eat fruits and nuts. They'll love the dried fruit and they'll never know it's good for them too.
Provided by Mommyto3
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 3h10m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat an oven to 275 degrees F (135 degrees C). Lightly grease a 9-inch square baking dish.
- Grind the almonds, sesame seeds, sunflower seeds, and oats in a food processor until they resemble a coarse meal. Stir the ground mixture in a bowl with the cranberries, blueberries, maple syrup, and cinnamon until evenly combined. Moisten your hands with water and press the mixture into the prepared pan.
- Bake in the preheated oven until toasted, about 1 hour until toasted. Cool completely in the baking dish. Cut into 16 bars. Store in an airtight container at room temperature up to 1 week.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 27.2 g, Fat 9 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 4.9 mg, Sugar 17.1 g
BLUEBERRY-LEMON CRUMB BARS
Fresh berries snuggled under a crumb top.
Provided by KIRKFAMILY
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
- Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
- Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
- Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 21.6 g, Cholesterol 24.3 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 48.9 mg, Sugar 10.1 g
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- In a small saucepan, melt butter over low heat. Remove from heat. Add 1 cup of the baking pieces (do not stir). Set aside.
- In a medium mixing bowl, combine eggs and sugar. Add butter mixture to egg mixture; stir just until combined. Stir in almond extract.
- In a small bowl, stir together the flour and salt. Add flour mixture to egg mixture; stir just until combined. Spread half of the batter into a greased 9x9x2-inch baking pan. Bake in a 325° oven for 15 to 20 minutes or until edges are lightly browned. Remove from oven.
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- Add the blueberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, about 5 – 15 minutes depending on whether or not they were fresh, frozen, or thawed. Bring to a boil, stirring occasionally, until the berries begin to reduce and thicken, about 5 -10 minutes. Use your spoon to break them apart further if desired.
- Preheat your oven to 325F (162C) and prepare an 8×8 (20x20cm) baking dish by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.
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