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U.S. Highbush Blueberry Council

Blueberry Granola Bars for K-12 Schools
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Ingredients

  • 5 cups (1 pound) rolled oats
  • ¾ cup (6 ounces) vegetable oil
  • 1-½ cups (10-½ ounces) light brown sugar
  • 2⁄3 cup (5-¼ ounces) frozen whole eggs, thawed: OR 2 large fresh eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon, ground
  • ½ teaspoon salt
  • 1-½ cups (6-½ ounces) whole wheat flour
  • 3 cups (1 pound) blueberries, frozen (not thawed)

Instructions

  1. Combine oats and ¼-cup vegetable oil
  2. Spread on rimmed baking sheet
  3. Bake at 350° F 12 to 15 minutes, stirring occasionally, until golden
  4. Cool
  5. Beat together brown sugar, remaining ½-cup oil, eggs, vanilla, cinnamon and salt
  6. Beat in the flour until smooth
  7. Stir in cooled oatmeal mixture until blended
  8. Immediately stir in the firmly frozen blueberries
  9. Pat the dough into 12x20x2-½-inch steamtable pan lined with aluminum foil, coated with non-stick cooking spray; Press very firmly
  10. Bake until lightly browned: Conventional oven: 350° F for 35-40 minutes Convection oven: 325° F for 25-35 minutes
  11. Cool
  12. Cut 6 x 8 (48 pieces)

Number of servings (yield): 48 bars

Nutrition

Per Portion:

113 calories

2 g protein

17 g carbohydrates

4.4 g total fat

.6 g saturated fat

8.8 mg cholesterol

21 IU vitamin A

0.25 mg vitamin C

0.6 mg Iron

14 mg calcium

30 mg sodium

1.7 g fiber

Percent Calories from: Protein 7%; Carbohydrate 59%; Fat 34%

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