Best Vanilla Almond Blueberry Bars Recipes

BLUEBERRY VANILLA ALMOND BARS

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.

VANILLA ALMOND BLUEBERRY BARS

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.

BLUEBERRY OATMEAL BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
• Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.

BLUEBERRY BONANZA BARS

Steps:

• Line a 9-by-13-inch baking dish with foil, allowing a 2-inch overhang. Coat with cooking spray. Set aside.
• Process almonds in a food processor until finely ground. Add flour, sugar, baking powder, and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.
• Lightly beat egg, egg yolk, and vanilla in a small bowl. With processor running, add egg mixture; process just until clumps form. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.
• Preheat oven to 350 degrees. Prick dough all over with a fork. Bake until edges are golden, about 25 minutes. Let cool on a wire rack.
• Spread jam over crust; top with granola. Bake until jam is bubbling and granola topping is browned, about 30 minutes. Let cool on wire rack. Lift out, and cut into 2-inch squares.