Blueberry granola bars

Cook 30 min·approx. 16-18 bars·VEGAN·200 kcal

Ingredients

100 gr (3.5 oz.) cashews
50 gr (1.8 oz.) almonds
30 gr (1 oz.) coconut sugar
1 tsp vanilla extract
30 gr (1 oz.) maple syrup
100 gr (3.5 oz.) almond butter
100 gr (3.5 oz.) thick rolled oats
100 gr (3.5 oz.) fine rolled oats
50 gr (1.8 oz.) desiccated coconut
25 gr (1 oz.) sesame
25 gr (1 oz.) puffed amaranth or quinoa
50 gr (1.8 oz.) dried cherries or cranberries
2 pinches salt
100 ml (1/2 cup) oat milk (or other milk of your choice)
3 Tbsp blueberry powder
3 Tbsp frozen blueberries (defrosted)

Frosting:

3 Tbsp icing sugar
lemon juice
raspberry powder

Instructions

1.Preheat the oven to 150 degree C (300 F)
2.Roughly chop the nuts
3.Add all ingredients (except the blueberry part) in a big bowl and stirring until well combined and you have a sticky mass
4.Add half of the mixture into a rectangle or square baking pan and press it down with the back of a spoon
5.Add the blueberries and powder to the other half and mix well
6.Put on top of the mixture in the pan and press down as well
7.Bake for half an hour and let cool in the pan
8.For the icing mix the sugar with the juice and some powder and decorate the bars
9.Cut in bars and enjoy

Notes

Tip from my kitchen: let the bars cool completely in the pan before you cut them – that's when they hold together best. Stored in an airtight container in the fridge they stay fresh for at least a week, and they freeze beautifully too. Swap the nuts, seeds and dried fruit for whatever you have on hand; the raspberry glaze is optional and works just as well with birch or coconut sugar.

Nutrition per serving: 200 kcal