Blueberry & Pecan Chewy Granola Bars
Did you know that you can make your very own granola bars at home? Not those hard, baked ones, either. You can make chewy, gooey, any-kind-of-filling-you-like granola bars any ol' day of the week. I whipped up this batch using dried wild blueberries (from Trader Joe's) and toasted pecans. Stored in an air-tight container, they will keep for longer than you'll have them around. And guess what? With just a little effort to seek out the right products, you can make them gluten-free. Substitute agave syrup for the honey and shazam! Vegan!
Stupid Easy Blueberry & Pecan Chewy Granola Bars
recipe adapted by Jennie Gustafson from a recipe by Alana Elliott of Nonuttin' Foods. Please note: our adapted recipe is not allergen-free.
Makes 16 4"x1" bars
1 3/4 cups quick-cooking oatmeal
1 1/4 cups crisp-rice cereal
1/4 cup toasted chopped pecans (toast in a dry skillet over medium heat for 4-5 minutes until lightly browned, allow to cool and coarsely chop)
1/4 cup dried blueberries
1/3 cup packed light brown sugar
1/3 cup vegetable oil
1/3 cup honey
Mix together the oatmeal, cereal, pecans and blueberries in a large bowl and set aside.
Combine the brown sugar, oil and honey in a small saucepan and bring to a simmer over medium-high heat. Cook until sugar is dissolved, stirring frequently.
Add liquid to oatmeal mixture and stir well to thoroughly coat and combine all the ingredients. Pour mixture into an 8"x8" pan, lined with parchment or wax paper. Press down into an even layer. You can a use an extra piece of parchment over the top and press gently with the bottom of measuring cup or the side of a coffee cup. Use your fingers to get into the corners. Allow to cool to room temperature, then lift out of the pan and onto a cutting surface. Cut into 16 4"x1" bars - or whatever shape you like. Store in an airtight container for up to a week.