I’ve added a new flavor of granola bar to the list. This Lemon Blueberry Granola Bar is just as easy as the other flavors. Take 15 minutes of your day to make these super easy bars for a grab and go breakfast or snack for a crazy work week.
LEMON BLUEBERRY GRANOLA BARS:
2 1/2 cups of quick cooking oats
1/2 cup slivered almonds
1/2 cup wheat germ
1/2 cup of sunflower seeds
1/4 cup chia seeds
1/4 cup of millet
1/4 cup of unsalted butter
1/4 cup of brown sugar
1/3 cup of honey
1 teaspoon of vanilla extract
1 cup of dried blueberries
1 1/4 cup of white chocolate, melted
Zest of one lemon
Preheat your oven to 350 degrees. On a baking sheet, spread out the oats, almonds, wheat germ, sunflower seeds, Chia seeds and millet. Bake for 5 minutes or until nicely toasted.
In a small saucepan over medium heat, melt the butter, sugar, and honey together. Once cohesive, add the vanilla and remove from the heat.
Pour the syrup over the oats and give it a good stir. When you think you have stirred the oats enough, stir some more. You will want the oats to be thoroughly coated.
Line a 10 x 10 inch baking sheet with foil.
Press the oats into the pan. It’s very important to press the granola into the pan or you will be left with loose granola. So, when you think you have pressed the granola enough, press down some more.
Refrigerate the granola for at least 2 hours. Remove from the pan and peel back the foil. Cut into 12 pieces.
In a double boiler, melt the white chocolate and the lemon zest. If the chocolate happens to seize up, add a 1/2-1 teaspoon of coconut oil or shortening to soften up the chocolate.
Spread the white chocolate on to the granola bars and let the bars set on a peice of parchment paper.
Once the chocolate has hardened, pack them up in a tightly sealed container for about a week.