These Blueberry Granola Bars are the perfect on the go breakfast or snack. I love making them on Sunday so I have them for the school week. They're super filling which makes them perfect for breakfast and snacking. You can eat them as a granola bar or even crumble them over some Greek yogurt. This recipe is inspired by Ambitious Kitchen's No Bake Chewy Peanut Butter Granola Bars. The original recipe by Ambitious Kitchen is a no bake recipe, but I found that baking the bars helps them solidify better and keep their shape. I added some new flavors and mix-ins that weren't in the original recipe.
TOTAL TIME: 30 minutes (plus chilling)
SERVINGS: 8 bars
1 cup rolled or old fashioned oats
⅓ cup flax meal
1 tablespoons chia seeds (plus more for sprinkling on top)
¼ cup peanuts (plus more for sprinkling on top)
¼ cup pumpkin seeds (plus more for sprinkling on top)
½ cup natural creamy peanut butter
⅓ cup blueberries
1 ½ tablespoons olive oil
3 tablespoons pure maple syrup
1 ½ teaspoons vanilla extract
1 teaspoon cinnamon
Pinch of salt (only add if your peanut butter, nuts, or pumpkin seeds aren't salted)
Preheat your oven to 350° F and line an 8" x 8" pan with parchment paper.
Mix together the oats, flax meal, chia, peanuts, pumpkin seeds, blueberries, cinnamon, and salt together. Once combined, add in the peanut butter, olive oil, maple syrup, and vanilla extract.
Pour the mixture into your lined pan. Press down the mixture so it forms an even layer in the pan.
Bake at 350° F for 15-18 minutes. Then remove and let it chill in the fridge and harden for at least an hour. Once it hardens, cut out 8 bars. Store in the fridge for up to 10 days.