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Homemade Chewy Blueberry Sunflower Seed Granola Bars photo
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Chewy Blueberry Sunflower Seed Granola Bars

These chewy granola bars combine sweet dried blueberries and crunchy sunflower seeds for a wholesome, delicious snack anytime!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Snack
Cuisine: American
Keyword: Blueberry, Chewy, Easy, Granola Bars, Quick, Snack, Sunflower Seeds
Servings: 12 servings

Ingredients

  • 1 2/3 cups quick-cooking rolled oats (thicker oats work but may not bind as well)
  • 1/2 cup brown sugar
  • 1/3 cup oat flour (or make your own by pulsing 1/2 cup oats in a food processor until finely ground)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup salted roasted sunflower seeds
  • 1/2 cup shredded coconut (either sweetened or unsweetened)
  • 1 cup dried blueberries
  • 6 tablespoons unsalted butter
  • 1/3 cup sunflower seed butter (such as SunButter)
  • 1/4 cup maple syrup
  • 2 tablespoons light corn syrup
  • 1 tablespoon water
  • 1 teaspoon vanilla extract

Instructions

  • Begin by preheating your oven to 350°F (175°C). This ensures that your Chewy Blueberry Sunflower Seed Granola Bars bake evenly and achieve that perfect chewy texture.
  • Line a 9x9 inch baking dish with parchment paper, leaving a slight overhang on the sides. This will make it easier to lift the bars out once they are cooled.
  • In a large mixing bowl, combine the quick-cooking rolled oats, brown sugar, oat flour, kosher salt, ground cinnamon, sunflower seeds, shredded coconut, and dried blueberries. Stir until everything is evenly distributed.
  • In a small saucepan over low heat, melt the unsalted butter, sunflower seed butter, maple syrup, light corn syrup, water, and vanilla extract. Stir continuously until the mixture is smooth and fully combined.
  • Pour the melted mixture over the dry ingredients. Use a rubber spatula to mix thoroughly, ensuring that all the dry ingredients are coated and combined well.
  • Transfer the granola mixture into the prepared baking dish. Press it down firmly and evenly with the spatula, making sure it’s packed tightly. This step is crucial for achieving that chewy texture.
  • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown. Keep an eye on them to avoid over-baking.
  • Once baked, remove the dish from the oven and allow it to cool completely in the pan. Once cooled, lift the bars out using the parchment overhang, and cut them into desired sizes.

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Food Processor
  • Baking Dish (9x9 inch)
  • Parchment Paper
  • Rubber spatula

Notes

  • For a nut-free version, substitute sunflower seed butter with pumpkin seed butter.
  • Store bars in an airtight container at room temperature for up to one week or freeze up to three months.
  • Add 1/2 cup mini chocolate chips after mixing wet and dry ingredients for a chocolatey twist.