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Blueberry & Cranberry Granola Bar Recipe

Looking for an easy Blueberry & Cranberry Granola Bar recipe? Learn how to make Blueberry & Cranberry Granola Bar using healthy ingredients.


Submitted by pkelley66

Makes 26 servings



Meal Replacement Bar or Energy Bar

Recipe Ingredients for Blueberry & Cranberry Granola Bar

7 cups Oatmeal
1 1/2 cups Toasted Unsalted Sunflower Seeds
2 1/2 cups Pecan Pieces
1 1/2 cups Brown Sugar, firmly packed
1 cup Honey
1/2 cup Unsalted Butter
1 ounce Real Vanilla Extract
1/2 tbsp. Kosher Salt
2 cups Dried Blueberries
1/2 cup Dried Cranberries

Recipe Directions for Blueberry & Cranberry Granola Bar

  1. Preheat Oven to 350 Degrees

  2. In 13x9 inch baking dish spread 7 Cups oatmeal evenly, toast in oven for 15 minutes, remove, stir and return to oven for 15 more minutes. Remove and put in REALLY LARGE bowl that can handle really hot liquids. In same bowl place 1.5 cups toasted, unsalted sunflower seeds, blueberries and cranberries.

  3. In another 13x9 inch baking dish place 2.5 Cups Pecan Pieces. Toast for 10-15 minutes. Watch closely as they can scorch easily. I usually put them in with the oats during the second toasting session in the middle of the oven. Place these in bowl with oats, sunflower seeds and berries, stir to combine.

  4. In heavy bottomed large pot melt butter, brown sugar, honey, vanilla and salt. Bring to a boil, watch closely as it can foam over. Boil gently for 1-2 minutes then remove from heat.

  5. Prep a 1/4 sheet pan (13x9x1 inch) with Pam spray, lay parchment paper in pan the spray parchment paper with Pam. Also spray second piece of parchment with Pam and set aside.

  6. Slowly pour syrup mix into bowl. Carefull it is REALLY hot! Fold oat mixture untill well coated with syrup.

  7. Carefully turn oat/syrup mixture into prepared pan, lay second parchment sheet over mixture and using hands first then a rolling pin push mix firmly in to pan. Pay extra attention to edges and corners.

  8. Set at room temperature for 1 hour then refridgerate for 4 hours. 1 hour before cutting bring bars out of fridge to soften, this makes cutting easier.

  9. Flip bars out onto cutting board (i leave the parchment paper under bars to reduce clean up) Using ruler and large knife (clever is my tool of choice) mark and cut into approx 4.5x1 inch bars. This is not an exact science. You should end up with 26-27 fairly even bars depending on which direction you cut.

  10. Place in snack bags, squeeze out air, seal and fold zipper over bag. I place sticer over zipper to make the "tamper resistant".

  11. If bars will be eaten or sold with in 1 week store in fridge, if they need to be stored for longer place in freezer.

Categories

Main Dish

Nutrition Facts
Serving Size 75.3g
Amount Per Serving
Calories
284
Calories from Fat
125
% Daily Value*
Total Fat
13.9g
21%
Saturated Fat
3.2g
16%
Trans Fat
0.0g
Cholesterol
9mg
3%
Sodium
166mg
7%
Potassium
170mg
5%
Total Carbohydrates
37.8g
13%
Dietary Fiber
3.8g
15%
Sugars
20.9g
Protein
4.6g
Vitamin A 2% Vitamin C 2%
Calcium 3% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in cholesterol
  • High in manganese
  •   Bad points
  • High in sugar
  • Contains alcohol
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