Wild Blueberry Coconut Granola Bars

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Courtesy of: Ashley Evens

Makes 16 bars

Wild Blueberry Coconut Granola Bars Picture


Crust Ingredients

2 tbsp flax meal

6 tbsp warm water

1/2 cup almonds, ground into flour

2 cups gluten-free all-purpose flour

3/4 cup stevia in the raw

1 1/2 teaspoons baking powder

1/2 teaspoon coarse salt

1/2 cup coconut oil, cold, cut into pieces

1/4 cup unsweetened apple sauce

3/4 teaspoon pure vanilla extract


Granola Ingredients

2 tablespoons coconut oil

3 tbsp pure maple syrup

2 tbsp water

1 tsp pure vanilla extract

1 cup old-fashioned rolled oats

1/3 cup slivered or chopped almonds

1/4 cup unsweetened shredded coconut

½ tsp cinnamon

1/8 tsp cloves

1/8 tsp course salt


Wild Blueberry Chia Jam Ingredients

3 cups wild blueberries

¼ cup pure maple syrup

2 tbsp chia seeds

1 tsp pure vanilla extract


Optional: 1 small fresh jalapeno pepper, finely chopped


First prepare the crust. Preheat oven to 350. Line a 9-by-13-inch baking dish with foil. Coat with cooking spray and set aside. Prepare flax egg by combining warm water and flax in a small bowl and let sit for ~10 minutes, whisking a couple of times until a gel has been formed. Process almonds in a food processor until finely ground. Add flour, stevia, baking powder, and salt and pulse to combine. Pour into a large bowl. Add applesauce and stir until evenly mixed. Cut in coconut oil until evenly distributed. Add vanilla extract to flax egg and then pour over the flour mixture and mix until a dough is formed. Pour dough into baking dish and spread until covering the bottom of the dish. Prick dough all over with a fork and bake until edges are golden, about 25 minutes. Let cool. Spread jam over crust and top with the granola. Bake until jam is bubbling and granola topping is browned, about 15 minutes longer. Let cool and then and cut into 16 squares. Next, prepare the granola. Preheat oven to 275-degrees. In a small sauce pan over low heat, melt together coconut oil and maple syrup. Remove from heat and stir in water and vanilla extract. In a separate bowl, stir together the oats, almonds, and coconut. Pour oil mixture over oat mixture; stir until combined. Evenly spread out granola on a large rimmed baking sheet. Bake, stirring frequently, until golden brown, 30 minutes. Set aside and let cool. Lastly prepare the jam. In a medium sauce pan, over medium-high heat combine the wild blueberries and the maple syrup. Continuously stir and mash the blueberries and bring to a simmer for about 5 minutes. Add the chia seeds and continue to stir and mash. Turn the heat to low-medium and let cook for about 10 minutes. Once the jam has thickened up, stir in the vanilla. Remove from heat and set aside.

Wild Blue is Good for You!