Friday, March 1, 2013

Maple Blueberry Granola Bars

It is maple syrup harvest season in some parts of our country.  Though I have never seen the syrup being harvested, I quite enjoy using it in various recipes.  Did you know that maple syrup and rolled oats team up nicely with blueberries in granola bars?  The original recipe called for frozen blueberries...but over here we prefer the bars with dried blueberries (or dried cranberries).

  • 2 cups old-fashioned rolled oats
  • 1/3 cup chopped pecans
  • 1/ 2 cup sunflower seeds
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1/4 cup brown sugar
  • 1/3 cup pure maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup flour
  • 1 cup frozen blueberries (not thawed) or 3/4 cup dried blueberries
  1. Preheat oven to 350°F. Line a 9x12 inch pan with aluminum foil, leaving an inch overhang on all sides. Coat pan with non-stick cooking spray.
  2. Combine oats, pecans and sunflower seeds with 2 tablespoons oil.  Spread on a baking sheet and bake for 12-15 minutes stirring several times.  Cool. 
  3. Beat together 1/4 oil, brown sugar, maple syrup, egg, vanilla, cinnamon and salt.
  4. Add flour and beat until smooth.
  5. Stir in cooled oatmeal mixture until blended. 
  6. Fold in blueberries.
  7. Press mixture firmly into prepared pan.
  8. Bake for about 25 minutes or until lightly browned.
  9. Cool.  Remove from pan by lifting out the foil.
  10. Cut into bars.
  11. These freeze well.


  1. Yep - it's Maple Syrup harvesting time here in Ontario although it's been a bit too cold for the sap to be running well. Your granola bars look delicious and healthy and I love how you've presented them!!!
    It was so nice to hear your voice yesterday on the radio interview Judy. I loved your story about how you grew up on the farm that you and your husband farmed and that it is now being passed down to the next generation - what a legacy of farm and family!

  2. Looks delightful!! The vegetable part is missing the ending it oil? or shortening?

    1. has been corrected. Somehow the oil went missing. :)

    2. Thanks! My son is has a gluten tolerance...plan to try this, but I'll substitute the flour with other flour that he can handle..looks like a good recipe!!

  3. These sound wonderful and you are a true artist with your photos.

  4. Could you tell me if these turn out as chewy or crunchy granola bars? Thank you. They look delicious.

    1. I'd say they are more on the crunchy side...though with fresh fruit (rather than dried) they are chewier.

  5. I'd like to try these. Do they freeze well?

    1. They freeze well...and we like to eat them straight from the freezer.

  6. I've been looking for a good recipe for blueberry granola bars and found yours through pinterest. I made them tonight and they were great (didn't add sugar or pecans). I'll be making these again in the future!

  7. Do you have a suggestion for making this gluten free? I've tried using ground almond and coconut flour in place of the flour - but the bars keep falling apart.....BUT - they taste AMAZING!!!! I was on the hunt for some really good granola bars - I've made 3 from your website today - and all three are a huge hit with hubby and the kids. THANK YOU!!