Blueberry Granola Bars (vegan, gluten free, dairy free)
Being summer and all, I wanted to make a healthy treat using fresh Swedish blueberries. The maple syrup adds just enough sweetness to make these bars feel like a treat while still being nutritious enough for a wholesome breakfast, especially when served with a scoop of Greek yogurt or kvarg. For my Swedes out there (@hjertstedt), I’ve included the measurements in deciliters 🙂 Recipe adapted from @myfussyeater.
4 Tbsp coconut oil
3 Tbsp maple syrup
3 Tbsp nut butter
2 cups (5 dl) gluten free oats
1 cup (2.5 dl) fresh blueberries
Preheat oven to 340 degrees F/170 degrees C. Add coconut oil, maple syrup, and nut butter to a medium saucepan. Heat on low and stir until smooth and combined. Remove from heat and carefully fold in the oats and then blueberries until mixed throughout. Press firmly into a baking dish lined with parchment paper. Bake for 20 minutes or until golden. Allow to cool and chill in the fridge before cutting into bars. Keep in the fridge for 3 days or wrap up and freeze.