Blueberry Granola Bars

The quality chewy blueberry granola bars drizzled with a greek yogurt glaze. Secretly healthy with chia seeds, flaxseed, and coconut oil.

Ingredients

• 1 cup blueberries
• 2 cups short cooking oats
• ½ cups unsweetened coconut flakes
• 1-¾ cup crispy brown rice cereal
• 3 tablespoons flaxseed meal
• 1 tablespoon chia seeds
• ½ teaspoons salt
• 4 tablespoons coconut oil
• ¼ cups coconut sugar
• ⅓ cups honey
• For the greek yogurt glaze (optionally available):
• ¼ cups greek yogurt
• 1 tablespoon coconut oil, melted and slightly cooled
• 1 cup powdered sugar

Manual

Preheat oven to 375ºf. Line a baking sheet with parchment paper and spread blueberries on baking sheet. Vicinity in oven for 25–half-hour, or until blueberries shrink. Put off from oven and cool absolutely.

Lessen oven temperature to 350ºf. Spread oats and coconut flakes on baking sheet and toast in oven for 5–7 mins, or till gently golden. Eliminate from oven and permit cool.

Prepare a 10 x 15 inch (or nine x 13 inch) pan with parchment paper, ensuring there's enough paper to overhang the edges. Set aside.

In a huge mixing bowl, combine toasted oats, coconut flakes, crispy rice cereal, flaxseed meal, chia seeds, and salt.

Add coconut oil, coconut sugar, and honey to a mixing bowl. Cook dinner 15 minutes.

Pour combination over dry elements and mix very well, making sure everything gets lined. 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 1½ to two hours.

Once combination has set, use overhanging parchment paper to do away with from pan. Slice into 12 bars.

To make the greek yogurt glaze (elective), whisk together all substances in a medium-sized bowl until well combined. Drizzle bars with yogurt glaze.

Keep bars within the refrigerator for up to one week.

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