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Homemade Almond, Blueberry & Date Homemade Granola Bars photo

Almond, Blueberry & Date Homemade Granola Bars

These Almond, Blueberry & Date Homemade Granola Bars are a delicious and customizable snack, perfect for any time of day!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 oz pitted Medjool dates (see note)
  • 6 tablespoons unsalted butter melted
  • 1 cup light brown sugar packed
  • 1 cup honey
  • 1 cup unsalted creamy almond butter (see note)
  • 1 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 2 cups crispy rice cereal such as Rice Krispies
  • 1 cup unsweetened flaked coconut
  • 1 cup coarsely chopped almonds
  • 1 cup dried blueberries heaping

Equipment

  • Mixing bowl
  • Baking pan (9x13 inches)
  • Parchment paper
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Instructions
  1. Step 1: Prepare the Baking Pan - Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
  2. Step 2: Soften the Medjool Dates - In a small bowl, soak the pitted Medjool dates in warm water for about 10 minutes to soften them.
  3. Step 3: Mix the Wet Ingredients - In a large mixing bowl, combine the melted unsalted butter, light brown sugar, honey, and almond butter. Stir until well combined and smooth.
  4. Step 4: Blend the Dates - Drain the soaked dates and add them to the wet mixture. Use a fork or a food processor to mash or blend the dates until fully incorporated.
  5. Step 5: Add Dry Ingredients - Add the salt, old-fashioned rolled oats, crispy rice cereal, unsweetened flaked coconut, coarsely chopped almonds, and dried blueberries to the wet mixture. Stir until thoroughly combined.
  6. Step 6: Transfer to the Baking Pan - Pour the mixture into the prepared baking pan, pressing it down firmly to ensure the bars hold together.
  7. Step 7: Bake - Bake in the preheated oven for 20-25 minutes or until the edges are golden brown.
  8. Step 8: Cool and Cut - Remove the pan from the oven and let it cool for about 10 minutes. Use the parchment paper overhang to lift the bars out and cool completely on a wire rack before cutting.

Notes

  • Store in an airtight container at room temperature for up to a week.
  • Wrap individual bars in plastic wrap and freeze for up to three months.
  • Feel free to substitute almond butter with other nut butters.