BLUEBERRY COCONUT GRANOLA BARS By Shelby of Fit As A Mama Bear
DIRECTIONS 1. Pre-heat the oven to 300 degrees. In a mini food processor, grind the walnuts and pumpkin seeds into a chunky flour. 2. In a large bowl combine all the dry ingredients and the fresh blueberries.
YIELDS : 6 bars or 8 squares
3. Melt the coconut oil and whisk it with the almond butter and maple syrup until no clumps remain. 4. Pour the wet ingredients over the dry and mix well.
INGREDIENTS
5. Line a baking tray with parchment paper and spread the granola mixture evenly and flat. 6. Bake for 15 minutes. Remove from oven and use a
1/3 cup shredded coconut,
silicone spatula to mix the granola around.
unsweetened
7. Smooth it back down and continue baking for
½ cup walnut halves
another 15 minutes until the edges of the granola are
1/8 cup hemp hearts
beginning to brown.
1/3 cup pumpkin seeds, raw
8. Remove from the oven and let sit 20-30 minutes.
¼ cup toasted coconut slices
Meanwhile, adjust the oven temperature to 350 degrees.
1/8 cup dried blueberries
9. Whisk the eggs in a bowl and crumble in the granola. Mix briefly until semi-coated taking care not to over mix.
½ cup fresh blueberries
10. Line an 8x4 pan with parchment paper and pour in
½ tablespoon coconut oil,
the granola. Use a silicone spatula to press it down
measured solid
evenly and smooth it out.
¼ cup almond butter, smooth
11. Bake in the oven for 20-22 minutes.
2 tablespoons maple syrup
12. Let cool in the pan for 30 minutes before removing
2 egg
and cutting into bars or squares. 13. Store bars in the fridge.
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WOMANBEEWELL
• JULY/AUG
2021
