There are some recipes that we make that I wish we could invite all our readers into our kitchens so that you can taste the yumminess that comes from putting together wholesome, simple, natural foods.  These are by far the very best granola bars I’ve ever eaten before - and I LOVE granola and have had my fair share!  Not only are they deliciously addicting but they contain blueberries and oats which are  super foods.  Blueberries are packed with antioxidants and phytoflavinoids. They are also high in potassium and vitamin C, making them the top choice of doctors and nutritionists. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory.  Oats contains protein and is one of the best sources of soluble fiber which can help rid the body of cholesterol.  It is rich in vitamins and minerals like magnesium, thiamine, folate, B5, iron, zinc, copper and magnesium.  These bars make a wonderful snack that the whole family will love!

Ingredients:

• 1/2 cup slivered almonds
• 1 1/2 cups raw unsalted cashews, coarsely chopped
• 1 cup dried blueberries
• 1 1/2 cups old fashioned rolled oats
• 1 1/2 cups crispy brown rice cereal (I used Erewhon Brand which I get at my local Whole Foods store)
• 1 cup brown rice syrup
• 1/4 cup date sugar
• 2 tsp vanilla extract

Preparation:

1. Start by lining a 9×13 glass baking dish with either parchment paper or non stick foil.

   Line a baking dish with foil or parchment paper

2. Using a large skillet add the slivered almonds and heat on medium high.  Stir occassionally for about 5 minutes or until the almonds are nicely browned.

   Toast slivered almonds in skillet until golden brown

3. Repeat with the cashews.

   Toast cashews in skillet until golden brown

4. Add the nuts to a large bowl and mix in the oats, rice cereal and blueberries.  Stir well.

   Dry ingredients in bowl

5. In a small saucepan, heat the syrup, date sugar and vanilla over medium high heat.  Stir constantly to avoid burning.

   Syrup, date sugar and vanilla in saucepan

6. Once the syrup mixture comes to a light boil, reduce heat to low and cook for an additional 2 -3 minutes until the syrup begins to thicken.
7. Pour the syrup over the oat mixture  and stir until everything is nicely coated.
8. Transfer the mixture to the glass baking dish and using a rubber spatula, pat everything down so it’s nice and compact (see notes for helpful tip).

   Granola in baking dish

9. Let cool to room temperature.  You can put them in the fridge for a bit to make cutting then easier.  ENJOY!

Nutritional Info:

Makes approximately 14 servings.

Serving size one 4.5 by 2 inch bar.

Nutrients per serving:  Calories: 260, Cal. from Fat: 70, Total Fat: 7.5g, Sat. Fat: 2g, Carbs: 43.5g, Fiber: 3g, Sugars: 18.5g, Protein: 5g, Sodium: 40.5mg, Chol: 0mg

Notes:

The toasted nuts are what give this granola its flavor - PLEASE don’t skip this step!

I toasted the cashews whole and then chopped them after they had cooled. It doesn’t really matter whether you toast them whole and then chop or chop them first and then toast.

The mixture is VERY sticky when it goes into the pan.  I found the best way to spread everything evenly was to place a small plastic baggie on my hand to act like a glove and lightly misted the baggie with olive oil. Then I used my hand to press the mixture into the dish.

If you can’t find brown rice syrup in your area you can substitute with honey or maple syrup - this WILL alter the taste of the granola bars.  Brown rice syrup has the same consistency as honey but it is MUCH milder in taste.  It will reduce the nutty flavor in the bars if you switch to a sweeter syrup.

You’ll want to wrap the bars in saran wrap for easy portability and to keep them from sticking together.  Store in a cool place or the refrigerator.  They will keep for about 2 weeks.