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The Best Blueberry Granola Bars with Greek Yogurt Drizzle

Blueberry Granola Bars

Angelina
The best chewy Blueberry Granola Bars drizzled with a Greek Yogurt Glaze - secretly healthy with chia seeds, flaxseed, and coconut oil.
5 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Granola Bar
Cuisine Gluten Free
Servings 12 bars
Calories 190 kcal

Ingredients 

  • 2 cups quick cooking oats
  • 1/2 cup unsweetened coconut flakes
  • 1 3/4 cups crispy brown rice cereal
  • 3 tbsp flaxseed meal
  • 1 tbsp chia seeds
  • 1/2 tsp salt
  • 4 tbsp coconut oil
  • 1/4 cup coconut sugar
  • 1/3 cup honey
  • 1 cup blueberries or 3/4 cups dried fruit of your choice
  • Greek Yogurt Glaze optional
  • 1/4 cup Greek yogurt
  • 1 tbsp coconut oil melted and slightly cooled
  • 1 cup powdered sugar

Instructions 

If using fresh blueberries:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and spread blueberries on baking sheet. Place in oven for 25-30 minutes, or until the blueberries shrink. Remove from oven and cool completely.
  • Set oven temperature to 350 degrees F. Spread oats and coconut flakes on baking sheet and toast in oven for 5-7 minutes, or until lightly golden. Remove from oven and let cool.
  • Prepare a 10 x 15 inch (or 9 x 13 inch) pan with parchment paper, making sure there is enough paper to overhang the edges. Set aside.
  • In a large mixing bowl, combine toasted oats, coconut flakes, crispy rice cereal, flaxseed meal, chia seeds, and salt.
  • In a small sauce pan over medium-low heat, bring coconut oil, coconut sugar, and honey to a boil. Reduce heat to low and simmer until sugar dissolves, about 3-5 minutes.
  • Pour sugar and honey mixture over dry ingredients and mix thoroughly, making sure everything gets coated.
  • Gently fold in dried blueberries.
  • Transfer mixture to prepared pan and press down firmly with a rubber spatula. Cover with plastic wrap and refrigerate for 1 1/2 to 2 hours.
  • Once the mixture has set, use the overhanging parchment paper to remove from pan. Slice into 12 bars.
  • To make the Greek Yogurt Glaze (optional), whisk together all ingredients in a medium sized bowl until well combined. Drizzle the bars with yogurt glaze.
  • Store bars in the refrigerator for up to 1 week.

Nutrition

Serving: 1barCalories: 190kcalCarbohydrates: 28gProtein: 4gFat: 8gSaturated Fat: 6gSodium: 120mgFiber: 3gSugar: 13g
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