Blueberry-Cinnamon Granola Bars
Set the bar high with these no-bake, nut-free, protein-packed granola bars.
1 1/4 cup
crispy rice cereal
- Cover blueberries with warm water in a small bowl for 5 min. Drain and pat dry with paper towel.
- Heat a very large non-stick frying pan over medium-high. Add oats and pepitas, stirring often, until lightly toasted, 4 to 5 min. Stir in crispy rice cereal and flaxseeds. Set aside.
- Combine coconut oil with honey, brown sugar and cinnamon in a small saucepan and set over medium-high. Boil, stirring until sugar dissolves. Remove from heat and drizzle over oat mixture. Add blueberries. Stir until well combined.
- Scrape into an 8 x 8-in. baking dish and smooth top with a spatula. Refrigerate until firm, about 1 hr. Cut into bars. Keeps well refrigerated in a zip-top bag for up to 1 week. Let stand at room temperature for 5 min before serving.
Nutrition (per serving)
- 4 g,
- 29 g,
- 11 g,
- 2 g,
- 36 mg.
Originally published in the Today’s Parent November 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.