These Blueberry Granola Bars are just full of flavor and the perfect choice for those grab and go busy mornings.
Americans love granola bars. They are used as a post workout snack, a quick breakfast, or a healthy dessert.
Granola bars even have their own national day, celebrated on January 21 – National Granola Bar Day.
Granola has long been a favorite for breakfast and many recipes now include healthy granola.
Today we’ll be using the breakfast staple to make great tasting bars that are both delicious and dairy free.
There are some mornings when I have all the time in the world, and other mornings when I just can’t get out the door quick enough.
On busy mornings like that, I love to have a delicious treat that I can use as a breakfast on-the-go.
These bars are not only great as a breakfast treat, though. I love to use them as snacks, or even as a dessert. They are a great choice to have after a work out, too.
One of the nice things about these delicious granola bars is that they are dairy free! Even though they have a tasty icing, it is made using Vanilla Silk Dairy-Free Yogurt Alternative.
It is the perfect alternative for those who don’t eat dairy products.
Let’s see how to make these Blueberry Granola Bars.
These yummy granola bars are made with some wonderful ingredients.
There are lots of items that can be used to make this type of bar, but for today’s recipe, I chose unsweetened coconut flakes, old fashioned oats, almonds, chia seeds, and dried blueberries for the dry ingredients.
To make them all stick together (and taste so yummy!) I used peanut butter, honey, and pure vanilla extract. And finally, the icing uses a vanilla dairy-free yogurt alternative, a bit more honey, gelatin and powdered sugar.
I can’t wait to turn them in to a blueberry granola bar!
First, I chopped the almonds and mixed them with the oats, chia seeds, sea salt and flaked coconut. The dried blueberries will get added after the wet ingredients are incorporated.
Next, I combined the peanut butter and honey in a microwave safe bowl and heated it in short increments until it becomes a thinner consistency.
The vanilla extract gets added now, too! Once I had this mixture so that it would pour, I combined it with my oats and nuts.
Now come the sweet dried blueberries. They get folded in gently and then the whole thing is pressed into a glass baking dish lined with parchment paper.
It will go into the freezer for an hour so that the bars are easier to coat with the icing later.
After an hour, take the baking dish out, slice the mixture into bars and return to the freezer. I left them for about another hour, but that is just because I got busy with other things.
The bars are sticky and hard to work with when soft with so keeping them in the freezer until you make the icing makes it easier to coat them.
The icing for the Blueberry Granola Bars is super easy to make. Start by mixing some gelatin, water and vanilla extract in a small bowl and whisk it to combine.
Then the Vanilla Silk Dairy-Free Yogurt Alternative gets combined with the honey and sea salt.
I heated it for 10 seconds, stirred it and then heated it for 10 more seconds in the microwave. (don’t let it boil, or the mixture will curdle.)
Add the vanilla extract and then the gelatin mixture and place it into the bowl of a stand mixer.
The confectioner’s sugar gets added gradually and everything is mixed well. The consistency will be slightly runny.
Now let’s make the yummy icing! Prepare to get messy hands! Take out the sliced bars and put the icing mixture into a shallow dish.
Line a baking sheet with parchment paper and dip the bars into the icing.
Flip them over so the icing is on the top and place them on the prepared baking sheet. Now the bars have to sit overnight. The longer they set, the better they will be to work with. You want them to be set well, so that they are not too sticky. Letting them harden overnight gives them a nice stiff consistency.
Once the bars have completely set, turn them over so that the iced top now sits on the bottom. Take the left over icing, place it in an icing bag and drizzle the other side of the Blueberry Granola Bars.
YUMMO!! Can’t wait to try one!
As I was trimming the bars up, I ended up with some left over bits. Rather than having them all end up in my stomach, I make small blueberry granola balls out of them.
I dipped one end into the icing, just like the bars and drizzled the other side. They make a great bite sized snack!
Time for a taste test!
These Blueberry Granola Bars are so yummy. They have the sweet and creamy taste of honey and peanut butter, as well as a lovely, wholesome texture from the rolled oats, chia seeds and almonds.
The icing is creamy and sweet and gives the bars a wonderful finish. And the whole thing is dairy-free!
And the next time you are on the way out the door in a hurry, grab one of these delicious bars and you’ll be good to go!
Pin these granola bars for later.
Would you like a reminder of these dairy free blueberry granola bars? Just pin this image to one of your bars boards on Pinterest so that you can easily find it later.
For the granola bars:
- 3 1/2 cups rolled oats
- 1/4 cup shredded unsweetened coconut
- 1/3 cup whole roasted almonds, roughly chopped
- 2 tbsp chia seeds
- 1/4 tsp sea salt
- 1/2 cup peanut butter
- 1/2 cup honey
- 1 1/2 tsp pure vanilla extract
- 3/4 cup dried blueberries rounded
For the icing:
- 1 tbsp water
- 1 tsp pure vanilla extract
- 1/2 tsp gelatin
- 1/3 cup Vanilla Silk Dairy-Free Yogurt Alternative
- 1 tbsp honey
- pinch of sea salt
- 2 1/4 cups confectioners sugar
- Line an 9 x 13 pan with parchment paper.
- In a large bowl combine the rolled oats, coconut, almonds, chia seeds and sea salt. Mix well.
- In a microwave safe bowl combine the peanut butter and honey.
- Microwave in 20 second increments until the mixture is hot and will pour. (about 40 seconds to 1 minute.)
- Add the vanilla extract and stir again.
- Mix the peanut butter and honey mixture into the rolled oats mixture and stir well, until everything is moist and combined.
- Gently fold in the dried blueberries.
- Press the mixture into the prepared pan and press down well until it is tightly packed.
- Cover the pan and place in the freezer for 1 hour.
- Remove and cut into bars and return to the freezer.
- To make the icing coating, combine the water and vanilla extract in a small bowl.
- Sprinkle the gelatin over the top and whisk with a fork until it is evenly distributed. Set aside.
- In a small bowl, mix together the Vanilla Silk Dairy-Free Yogurt Alternative, honey and sea salt.
- Microwave in 15 second intervals, stirring well between each heating, until the mixture is quite liquid and warm to the touch. (don't let it boil) It will take about 30 seconds.
- Stir the gelatin into the warm icing mixture.
- Mix until the gelatin has completely dissolved.
- Place the icing mixture into the bowl of a stand mixer. Stir in the confectioner's sugar, a bit at a time.
- Mix until you have a slightly thin, pour-able icing.
- Line a baking sheet with parchment paper.
- Dip the bottom of each bar into the icing mixture, and allow any excess to drip off.
- Turn the bars over so the icing coated side is facing up, and place them on the prepared backing sheet. They will be quite sticky.
- Repeat with the rest of the bars. Allow the bars to sit, uncovered until they are dry to the touch - overnight is best.
- Store the unused icing coating in a covered container until the bars have set.
- When the bars are completely set and dry, flip them over. Warm the icing mixture slightly and place in an icing bag.
- Snip a hole in the tip and drizzle the bars with the icing mixture.
- Store in an airtight container at room temperature.
Makes 12 large bars, or 18 medium sized ones.
Amount Per Serving: Calories: 361Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 155mgCarbohydrates: 58gFiber: 5gSugar: 37gProtein: 8g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.