Pioneer Woman Chewy Granola Bars with Almonds and Wild Blueberries

Pioneer Woman chewy granola bars with almonds and wild blueberries are thick, chewy snack bars with oats, sliced almonds and dried blueberries that come together in 40 minutes. They're an easy homemade snack bar recipe for school lunch boxes, post-workout mornings or road trips, and they're freezer-friendly.

Let the bars cool completely in the pan before you cut them, because that's when the center finally sets. Cut them while warm and you get crumbly, messy squares instead of clean ones.

Pressing the mixture down firmly with the buttery side of the butter wrapper packs it tight, so the bars hold together without a binder like marshmallow. A little almond extract in the wet mix gives them a subtle bakery flavor that plain granola bars never have.

Pioneer Woman Chewy Granola Bars with Almonds and Wild Blueberries

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

240

kcal

Oats, almonds, coconut and wild blueberries bake into a thick pan of bars with golden edges and a soft, chewy center. Once they cool and set, they slice into sturdy squares that stay chewy for days.

Ingredients

• 1 2/3 c. Quick Rolled Oats
  

• 1/3 c. Oat Flour (see Note)
  

• 1/4 c. Sugar
  

• 1/4 c. Packed Brown Sugar
  

• 1/2 tsp. Cinnamon
  

• 1/2 tsp. Kosher Salt
  

• 8 oz. weight Dried Wild Blueberries
  

• 4 oz. weight Roasted Sliced Almonds
  

• 3 oz. weight Unsweetened Flaked Coconut
  

• 6 tbsp. Melted Butter
  

• 1/3 c. Peanut Butter
  

• 1/4 c. Honey
  

• 2 tbsp. Light Corn Syrup
  

• 1 tbsp. Water
  

• 1/2 tsp. Pure Almond Extract
  

Directions

• Make the oat flour: Process a little of the quick rolled oats in a food processor or blender until finely ground, which gives you the 1/3 cup of oat flour. Then set it aside while you prep the pan.
• Prep the pan: Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on 2 sides, then spray it lightly with nonstick spray.
• Mix the dry ingredients: Stir 1 2/3 cups quick rolled oats, 1/3 cup oat flour, 1/4 cup sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon kosher salt in a large bowl. Then add 8 ounces dried wild blueberries, 4 ounces roasted sliced almonds and 3 ounces flaked coconut.
• Whisk the wet ingredients: Whisk 6 tablespoons melted butter, 1/3 cup peanut butter, 1/4 cup honey, 2 tablespoons corn syrup, 1 tablespoon water and 1/2 teaspoon almond extract in a small bowl. Keep whisking until the mixture is smooth and glossy.
• Combine and press: Stir the wet mixture into the dry ingredients until everything is evenly coated and crumbly. Then spread it in the pan and press it down firmly with the buttery side of the butter wrapper.
• Bake the bars: Bake for 25 to 30 minutes, until the edges are nicely browned. You want to see real color at the edges, since the center stays a bit soft until it cools.
• Cool in the pan: Set the pan on a cooling rack and let the bars cool for 30 minutes. Then cut around the edge to loosen them and lift them out by the parchment overhang.
• Cool completely: Let the bars rest on the rack until they're completely cooled and set. Rushing this part is what makes the cuts crumble.
• Cut and store: Cut the bars into squares with a serrated knife, using a light sawing motion and very little pressure. Store them in a sealed container with parchment between the layers.

Tools for this recipe

• USA Pan 8x8 square cake pan, Reynolds unbleached parchment paper, Cuisinart 14-cup food processor, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different nut butter?

Almond butter works well here and goes nicely with the sliced almonds and almond extract. Any smooth, creamy nut butter will bind the bars the same way, though the flavor will shift a little.

How long do these granola bars keep?

They stay good in a sealed container for a few days, with parchment between the layers. For longer, I keep them in the fridge or freezer, and frozen bars taste freshest within 1 month.

Can I freeze the bars for later?

Yes, they freeze very well. Wrap them in individual snack baggies or layer them in a sealed container with parchment, then thaw one or two at a time whenever you want a snack.

What can I use instead of dried wild blueberries?

Dried cranberries, tart cherries or chopped dried apricots can stand in for them in the same amount. Wild blueberries are smaller, so larger fruit should be chopped to keep every bite even.

Why do my granola bars fall apart when I cut them?

Usually they were cut before they cooled and set, or the mixture wasn't pressed firmly enough in the pan. Press hard, wait until they're completely cool, and use a serrated knife with a light sawing motion.