Fresh blueberries are commonly stored and transported by refrigeration in controlled atmospheres to protect shelf life for long periods of storage. Ozone is an antimicrobial gas that can extend shelf life and protect fruit from microbial contamination.
No Bake Blueberry Granola Bars
These No-Bake Blueberry Granola bars feature fresh blueberries and have very little added sugar. With just a few simple ingredients and no oven required, they are the perfect nutritious snack to whip up in the heat of the summer or anytime throughout the year!
Servings 8 bars
Ingredients
- 1/4 cup Medjool dates about 4, pitted
- 1/3 cup + 1 tablespoon natural peanut butter
- 1/4 cup maple syrup
- 2 cups old-fashioned oats
- 1/2 cup almond meal*
- 2 tablespoons unsweetened coconut flakes
- 1/8 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Add the dates, peanut butter and maple syrup to a food processor and process until smooth. Pour the liquid batter into a large bowl.
- To the bowl
, add the oats, almond meal, coconut flakes and salt and stir with a spatula. You may need to use your hands to combine the mixture.
- Add the blueberries to the oat mixture and stir well. Some blueberries may burst
, and that’s perfectly fine!
- Line a baking tin (8” x 8” or 9” x 13”) with parchment paper and press the oat mixture into the pan. Make sure you press it down until it’s firm. Refrigerate for at least 2 hours.
- *If you can’t find almond meal, buy almonds with the skin on and pulse in the food processor until they become crumbly.
**These granola bars will stay for 3-4 days in the fridge.
Source:
https://greenletes.com/no-bake-blueberry-granola-bars/
Blueberry Rye Energy Bars
Makes: 16-20 bars
Dough:
- 1 1/2 cups rye flour
- 1 cup rolled oats
- 1 teaspoon salt
- 1/2 cup olive oil
- 3 tablespoons honey
- 1 egg
Filling:
About 1 cup fresh blueberries
Juice of 1/2 lemon (about 2 tablespoons)
3 tablespoons ground flax seeds or flax meal
2 tablespoons honey
Directions
- Preheat the oven to 400°F.
- In a bowl, mix together the rye flour, rolled oats, and salt. Add in the olive oil and honey and stir together until a crumbly mixture forms. Crack an egg into a separate bowl and lightly whisk it, then add it to the mixture and work together with your hands until a dough forms.
- Grease a 9×9-inch baking pan, or line with parchment paper. Take half of the dough and press it down into the pan.
- I bake this recipe on a baking sheet because I don’t own a baking pan, if you’re also limited in your kitchen supplies as I am, just be sure to line with parchment paper or silicone baking mat first, and the form the dough into a square with your hands.
- Spread the filling out over the dough so that it’s evenly covered. Lightly press the blueberries down.
- Crumble the second half of the dough over the blueberries, then lightly press it down so that it’s evenly distributed.
- Bake at 400°F for 15 to 20 minutes, until the edges are a deep golden brown.
- Let cool completely before cutting into equally sized bars. Store in an airtight container.
Source: https://www.adventure-journal.com/
Blueberry Crumb Bars {Eggless}
These blueberry crumb bars have layers of scrumptious buttery crust, a delicious and luscious blueberry lemon filling with a crisp crumbly topping. Serve these as a snack or as a dessert topped with some ice cream. Summer deliciousness in a bite!ngredients
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups all-purpose flour, leveled and sifted
- 1/4 cup white sugar
- 1/4 cup light/dark brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter
- 1/2 tsp cinnamon, you may add more
For the blueberry filling
- 2 cups fresh blueberries
- 2 tsp lemon zest
- 2 tbsp granulated sugar
- 1 & 1/2 tsp cornstarch
- 1 tsp lemon juice
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan, and line with parchment paper with overhang.
In the bowl of a food processor, add 1 & 1/2 cups flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon. Also, add in 1/4 cup each of white and brown sugar. Pulse it a couple of times to mix the dry ingredients. - Add cold, cubed butter (1 stick), and process until the dough looks crumbly. If you try to squeeze some dough in your hands, it should clump together. Alternatively, you can add all the dry ingredients in a medium bowl. Use a fork or pastry cutter to blend in the cubed butter until you have a crumbly dough
- Reserve 3/4 cup of the dough for the crumble topping. Pat the rest of the dough into the prepared pan. Bake the crust for 10 minutes.
While the crust is baking, prepare the blueberry filling. In another bowl, add 2 cups of blueberries, 2 tbsp sugar, 2 tsp lemon zest, 1.5 tsp cornstarch, 1 tsp each of lemon juice and vanilla extract. Toss gently.
- Remove the baking pan after 10 minutes. Let it rest for 5 minutes.
- Transfer the blueberry mixture evenly over the crust.
- Crumble the remaining reserved dough over the blueberry layer.
- Bake in preheated oven for 40-45 minutes
, or until the top is slightly brown. Cool completely before cutting into squares. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Blueberry oatmeal crumble bars: Use 1 cup of all purpose flour and 1 cup of rolled oats. Transfer the crumbly dough prepared in step 3, to a mixing bowl. Add the rolled oats, and work it in gently. Or you can follow the same recipe and just add 1/2 cup of rolled oats to 3/4th of the reserved crumble topping.
Vegan blueberry crumble bars: You may use vegan butter or coconut oil to make this vegan.
You may add more sugar in the blueberry filling, adjust as per desired sweetness. 2 tbsp of sugar added enough sweetness.
Nutrition
Serving: 1crumb square | Calories: 132kcal | Carbohydrates: 18.8g | Protein: 1.4g | Fat: 5.9g | Saturated Fat: 3.7g | Cholesterol: 15mg | Sodium: 77mg | Potassium: 49mg | Fiber: 0.8g | Sugar: 8.6g | Calcium: 10mg | Iron: 0.9mg
Recipe adapted from All recipes
