Chewy Granola Bars with Almonds and Wild Blueberries by Brenda

When I made my own granola for the first time, baked in the oven until crispy and fragrant, it was a total game changer for me. I couldn’t believe how much better the flavor and texture was, and how easily I could manipulate the ingredients I put into it. Now we are never without a container of homemade granola in our cupboard.

Same goes for granola bars. I like them thick and chewy and homemade-all-the-way. These Chewy Granola Bars with Almonds and Wild Blueberries are a favorite around here. Once you make them for yourself, I’m certain you’ll understand why!

 
 

Our girls go crazy for anything almond-flavored. So not only did I include sliced almonds in these granola bars, but I also added a touch of pure almond extract. The flavoring is subtle, yet just enough to set the hook for our daughters.

We are also big fans of dried wild blueberries, another major player in this recipe. I usually pick up a bag or two on our Trader Joe’s runs. (Which is kinda like a Target run, but usually a bit more food-focused and delicious. Have you tried those Trader Joe’s dark chocolate peanut butter cups? Gah! My weakness!)

 
 

Once the ingredients are mixed together and pressed into the pan, it all gets popped into the oven to bake until golden at the edges and your house smells awesome.

 
 

When I photographed this recipe I did not follow my own best advice to let the granola bars completely cool before cutting. If I had, you would see perfectly crisp corners from the cuts.

But really, this is what happens most often. I find myself antsy to eat a granola bar while it’s still just a bit warm, and cut into the pan sooner than I should. So I decided to just let it be real. But I promise you, if you let the bars completely cool and set, the cuts will be nice and crisp!

 
 

These chewy granola bars with almonds and wild blueberries make a great breakfast, lunch box treat, after school snack, or post workout pick-me-up. They’re loaded with flavor and texture, and are deeply satisfying for those looking for protein-packed eats.

 
 

I usually cut the entire pan into bars, then reserve half of them for eating right away and over the next few days, and send the rest of them to the freezer for enjoying over the next several weeks. The granola bars freeze very well, and I recommend doing this if you don’t think you’ll eat all of them within a few days after baking. When you’re ready for more, simply pull one or two or three out of the freezer and give them a little time to thaw. Voila! Instant homemade snack!

 

Note: Recipe adapted from Smitten Kitchen, who in turn adapted it from King Arthur.