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Almond, Blueberry & Date Homemade Granola Bars

Chewy, nutty granola bars studded with dried blueberries and sweetened with dates, honey, and brown sugar.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 16 servings

Ingredients

  • 3 oz pitted Medjool dates (about 5 dates; see note)
  • 6 tbsp unsalted butter melted
  • 1/4 cup light brown sugar packed
  • 2 tbsp light brown sugar packed (additional)
  • 1/4 cup honey
  • 2 tbsp honey additional
  • 3/4 cup unsalted creamy almond butter (see note)
  • 3/4 tsp salt
  • 1 1/2 cups old-fashioned rolled oats
  • 2 1/2 cups crispy rice cereal such as Rice Krispies
  • 1/2 cup unsweetened flaked coconut
  • 3/4 cup coarsely chopped almonds
  • heaping 1/3 cup dried blueberries

Instructions

  • Preheat the oven to 350°F (175°C) and place a rack in the middle position. Line a 9 x 13-inch pan with aluminum foil, letting it hang over the edges, and spray the foil with nonstick cooking spray.
  • Place the pitted dates, melted butter, packed light brown sugar, honey, almond butter, and salt into a food processor or blender and process until the mixture is smooth and thick.
  • Transfer the date mixture to a large pot or microwave-safe bowl and bring it to a gentle boil on the stovetop, whisking to combine, or heat in the microwave until bubbling; remove from heat.
  • While the mixture is still hot, add the rolled oats, crispy rice cereal, flaked coconut, chopped almonds, and dried blueberries. Fold gently with a rubber spatula until the dry ingredients are evenly coated, taking care not to crush the cereal.
  • Transfer the mixture to the prepared pan and press firmly and evenly into a compact layer using the bottom of a glass or a dry measuring cup.
  • Bake for 15 to 18 minutes, until the top is golden brown. Remove from the oven and set the pan on a rack to cool completely, about a few hours, until fully set.
  • Use the foil overhang to lift the block from the pan onto a cutting board and cut into 16 bars with a large chef's knife. Wrap individually or store in an airtight container.

Equipment

  • 9 x 13-inch baking pan
  • Aluminum Foil
  • Nonstick cooking spray
  • food processor or blender
  • large pot or microwave-safe bowl
  • rubber spatula
  • Measuring cups and spoons
  • large chef's knife

Notes

  • You’ll need about 5 Medjool dates for 3 oz, sizes vary so weighing is best.
  • Use smooth, creamy commercial almond butter; avoid all-natural or chunky varieties.
  • Do not cut the bars while warm or they will fall apart.
  • Bars can be frozen for up to 3 months; separate layers with parchment or foil.