Blueberry Coconut Almond Bars

Yield

12 bars

Prep Time / Cook Time

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Activity Guide

Backpacking, Bike Touring, Car Camping, Day Trip

Ingredients

  • 1 1/2 cups rolled oats
  • 1 1/4 cups brown rice crispy cereal
  • 1/4 teaspoon fine grain sea salt
  • 1/3 cup dried blueberries
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup almonds, chopped
  • 1/2 cup brown rice syrup
  • 1/4 cup almond butter
  • 1 teaspoon vanilla extract

Tools

  • Large bowl
  • Rubber spatula
  • Small pot
  • Whisk
  • Rimmed baking sheet
  • 9-inch square baking pan (or similar size)
  • Parchment paper

Method

  1. Preheat oven to 350° F. Toast almonds and coconut on a baking sheet for 5-10 minutes, or until fragrant and lightly browned.
  2. Line 9-inch square baking pan with two pieces of overlapping parchment paper (see photo above).
  3. Combine rolled oats, rice crispy cereal, salt, blueberries, toasted coconut, and almonds in a large bowl.
  4. Combine brown rice syrup and almond butter in a saucepan and cook over medium heat until thoroughly combined and a little bubbly. Remove from heat and stir in vanilla extract.
  5. Add the brown rice syrup and almond butter mixture into the oat mixture and stir until well combined.
  6. Pour the oat mixture into the prepared baking pan and with damp fingers, press the mixture down evenly. Place in the freezer for 10-15 minutes. Remove the oat square from the pan, using the parchment overhang as handles. Place on a cutting board and cut into 12 bars.
  7. Wrap each bar in plastic wrap and store in the refrigerator. You can also store them in an airtight container without wrapping them individually, but be aware that they’ll stick together.