Vanilla Almond Blueberry Bars Recipes
VANILLA ALMOND BLUEBERRY BARS
This recipe came off of a box of Cascadian Farm Organic French Vanilla Almond Granola cereal. The original recipe obviously calls for that brand of granola cereal but you can use any kind of granola you like in this recipe! I think you could also probably use fresh fruit instead of frozen - I haven't tried that but I don't see why it wouldn't work!
Provided by anonymous
Categories Breakfast
Time 45m
Yield 16 bars, 8-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F and grease an 8-inch square pan.
- In a large bowl, beat the egg white, butter, brown sugar, and almond extract with a spoon until creamy.
- Beat in the flour, baking powder and baking soda.
- Stir in the granola.
- Press about 2/3 of the dough into the bottom of the prepared pan.
- In a medium bowl, mix the blueberries and sugar; spoon over dough to within ½ inch of the edges.
- Crumble the remaining 1/3 of dough on top of the fruit.
- Bake at 375°F for 25-30 minutes or until golden brown and set. (High altitude - bake for 30-35 minutes.)
- Cool completely, about 30 minutes, then cut into 16 bars.
Nutrition Facts : Calories 363.5, Fat 17.2, SaturatedFat 8.2, Cholesterol 30.5, Sodium 240.6, Carbohydrate 47.1, Fiber 3.3, Sugar 23.8, Protein 6.1
BLUEBERRY VANILLA ALMOND BARS
These deliciously chewy blueberry vanilla almond bars are a great healthy snack
Provided by Amanda Powell
Categories Bars
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F. Line an 8 x 8 baking pan with parchment paper.
- In a large bowl mix together the honey, vanilla bean paste, ground almonds, salt, and almond butter together until well combined.
- Add in the almonds, blueberries, and oats. Mix until everything is well coated in the honey mixture.
- Pour everything into the baking pan and press down firmly. I recommend lightly greasing your hands so you can press as tightly as possible. This is essential for the bars to keep their shape.
- Bake for 25 minutes, then leave to cool in the baking pan until it reaches room temperature.
- Chill in the refrigerator for a few hours. Remove, then cut into bars.
Nutrition Facts : ServingSize 1 bar, Calories 231 kcal, Carbohydrate 21 g, Protein 7 g, Fat 15 g, SaturatedFat 1 g, Sodium 251 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 13 g
CHEWY ALMOND BARS WITH BLUBERRIES
Steps:
- Line a bread pan (8 x 4 inches) with parchment paper over hanging on the sides. (It makes easy to pull out baked bars from the pan) Not needed if using foiled baking pan. Just spray with a butter spray. Just like shown in the pictures.
- Preheat your oven to 300°F (149°C). Pulse lightly 3/4 cup of the almonds into chunks.
- Add almond halves, almond chunks, oats, salt and blueberries in a large mixing bowl and mix well. Next add peanut butter, vanilla and honey. Mix to combine.
- Transfer this mix into the baking pan. Press it all firmly. You may use greased back of a spoon/spatula to press the mix down evenly.
- Bake these for about 20-24 minutes. Or until they appear golden-brown on top. Mine were done in 22 minutes. The bars may appear sticky. Don't be tempted to continue to bake these. They will firm up further in the refrigerator.
- Take them out of oven and let cool on a wire rack for some time and place in the refrigerator for an hour or so. It will help them to firm up.
- Remove them from pan using overhangs. Cut into desired shapes with a sharp knife.
Nutrition Facts : ServingSize 1 bar, Calories 158 kcal, Carbohydrate 17 g, Protein 7 g, Fat 11 g, Sodium 2 mg, Sugar 10 g
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VANILLA ALMOND SNACK BARS - SALLY'S BAKING ADDICTION
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5/5 (5)Category SnacksCuisine AmericanTotal Time 2 hrs 30 mins
- Preheat oven to 300°F (149°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
- Using a rubber spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, and almond butter together until combined. Fold in the almonds, chopped dates, and sunflower seeds until combined.
- Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20 minutes. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This helps firm up the bars which makes them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so I prefer the refrigerator.
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