Blueberry Almond Snack Bars

1 bowl and 7 REAL FOOD ingredients are all you need to make these freezer friendly gluten free blueberry almond snack bars! Recipe on sallysbakingaddiction.com

Snack bar 8.0 today. The 8th addition to my healthy snack bar series and by far, one of my most favorites in the bunch.

But first (1) I finally have a new post up on my photography blog!

And (2) how was your Easter and holiday weekend? Ours was wonderful, spent with lots of family, great food, an Easter egg hunt, and plenty of dessert. I’m always curious to see what others enjoy on holidays, so let me quickly rewind to what we ended up serving. I made a honey brown sugar ham (to die for!), an asparagus salad to which I added some steamed snap peas, deviled eggs, pineapple upside down cake (used this cake for a large 9×13 pan and this topping), and oatmeal raisin cookies. I needed a little extra help, so my MIL made potato salad and my bro-in-law brought over fresh-baked rolls. In the morning we enjoyed maple pecan sticky buns and the night before was walnut crusted chicken, salad, and biscuits. It was all rounded out with a few too many Cadbury creme eggs and jelly beans.

I’m full until Friday.

1 bowl and 7 REAL FOOD ingredients are all you need to make these freezer friendly gluten free blueberry almond snack bars! Recipe on sallysbakingaddiction.com

New day, new week, well balanced eating is on my mind!

I’ve been working on some new snack bar recipes recently. Snack bars are an easy homemade alternative to processed foods. One of my recent new faves is this blueberry almond flavor. They’re like blueberry muffin Lara bars (love!), but have more texture. I’m all sorts of snacky lately and if you’re on the hunt for an alternative to overpriced store-bought healthy snacks– blueberry almond snack bars must be in your eating future.

Like usual, only a few simple ingredients mixed up in 1 bowl. Power players like:

  • dried blueberries
  • whole almonds
  • almond meal/flour
  • almond butter (or any nut butter)
  • honey

And along with salt and vanilla extract for flavor/balance, that’s all you’ll need. If you want, add a dash of cinnamon. You won’t regret it. They’re dairy free, gluten free, and if you use brown rice syrup instead of honey– completely vegan.

Blueberry almond snack bars on sallysbakingaddiction.com

Blueberry almond snack bars on sallysbakingaddiction.com

The trick to success? Lightly pulse those whole almonds so there’s a few broken up pieces. The broken up pieces will help fill in the gaps so the bars remain intact. See that bowl of almonds above? That’s what mine look like. A few whole almonds, a few smaller pieces. I simply pulsed them in the food processor 3-4 times. I love the BIG texture in these bars compared to snack bars I’ve made in the past.

Like the small almond pieces, almond meal helps bind the ingredients together. Almond meal (also known as almond flour, if using blanched almonds and grinding a little more fine) is so easy to make at home. Simply pulse almonds until they reach a gritty and rough flour-like consistency. You can also buy almond meal at the store. Or you can use oat flour. Again, some sort of powder to bind the ingredients together.

Blueberry almond snack bars on sallysbakingaddiction.com

The bars are baked for about 20 minutes to help them set. But good luck not eating the mixture before it goes in the oven. ( ↑ that beautiful stuff ↑ ) It’s a giant bowl of sticky, chewy, crunchy, salty, sweet, and nutty.

They’re best kept in the refrigerator or else they’ll become a little flimsy. You can also individually wrap them for storing or freeze them to pack for lunch/snack during the day. I also love ’em crumbled over yogurt or a smoothie bowl or, let’s face it, ice cream.

1 bowl and 7 REAL FOOD ingredients are all you need to make these freezer friendly gluten free blueberry almond snack bars! Recipe on sallysbakingaddiction.com

1 bowl and 7 REAL FOOD ingredients are all you need to make these freezer friendly gluten free blueberry almond snack bars! Recipe on sallysbakingaddiction.com

Here are 7 more flavors of snack bars to try: vanilla almond snack bars | chocolate peanut butter snack bars | berry cashew snack bars | chocolate cherry almond snack bars | cashew coconut snack bars | spiced pumpkin seed cranberry snack bars | quinoa crunch snack bars

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Blueberry Almond Snack Bars

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 9 squares or 12 rectangle bars
  • Category: Granola Bar
  • Method: Baking
  • Cuisine: American

Description

1 bowl and 7 real food ingredients are all you need to make these freezer friendly gluten free blueberry almond snack bars. They’re easy to make, healthy, and wholesome!


Ingredients

  • 1/3 cup (37g) almond meal*
  • 1/3 cup (114g) honey or brown rice syrup*
  • 1 Tablespoon (15g) almond butter or any nut butter
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 and 2/3 cups (235g) whole unsalted almonds (very roughly chopped/minimally pulsed)
  • 2/3 cup (70g) dried blueberries
  • optional: 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
  2. Using a rubber spatula or wooden spoon, mix all of the ingredients together until combined.
  3. 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 20-22 minutes or until lightly golden brown on top. 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 firms up the bars which helps them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars.
  4. Individually wrap each bar in plastic wrap or parchment. Store in the refrigerator for up to 2 weeks.

Notes

  1. Make Ahead Instructions: These bars are freezer friendly. After wrapping individually, freeze for up to 3 months and thaw before enjoying.
  2. Special Tools: Ninja Master Prep | Measuring Cups and SpoonsGlass Mixing Bowls | Glass Baking Dish
  3. Almond Meal: You can use store-bought almond meal or almond flour, or you can make your own. Start with 1/3 cup of slivered, sliced, or whole almonds. Pulse them in a food processor until a crumbly meal has formed. Do not run the food processor continuously; you may end up with almond butter. Little pulses are best. You will end up with around 1/3 cup almond meal.
  4. Honey: I do not suggest a thinner sweetener like maple syrup or agave– honey or brown rice syrup are perfect.
1 bowl and 7 REAL FOOD ingredients are all you need to make these freezer friendly gluten free blueberry almond snack bars! Recipe on sallysbakingaddiction.com

79 Comments

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  1. My daughter requested these bars be put into her lunch box-gasp!  She was shocked her daddy was willing to share.  Now I’m retuning to the store for more ingredients to make a triple batch.  We have found a new favorite!

  2. Hi Sally

    I’m looking for a snack bar just like this (simple, whole ingredients) but coffee and chocolate flavoured. Do you think this recipe could be adapted? What would you suggest? Your help would be greatly appreciated! Thanks

    1. Hi Aimee! How about making my pb chocolate snack bars (you can use almond butter instead) and adding espresso powder.

      1. Thanks Sally, they look perfect! How much espresso powder would you suggest?

  3. Suzie wheatcroft says:

    Hi I wanted to make the Blueberry Almond Snack bars but could not find almond meal. I did find almond flour. Are they the same thing? Can the almond flour be used instead of almond meal? Thanks

    Suzie

    1. You can use almond flour yes! The two are similar.

  4. Barbara Cantwell says:

    My pregnant daughter was looking for healthy snacks and I’m so grateful I found your website to accommodate her gluten free allergy needs.
    She loves the granola bars so much, that she still asks for them now that my grandson is a month old .
    Probably will still make them when he goes to school .
    I’m so happy that such an easy treat can make so many people happy, even recommend your website to some coworkers who love them tremendously

  5. Lolita Godwin says:

    I just made these last weekend but used craisins instead of dried blueberries. A great snack bar. Super easy to make and so yummy.

  6. Do you think you could use frozen fruit! I was thinking cherries, I don’t want the added sugar of dried…Thank you

    1. I don’t recommend it; they’re much too wet.

  7. Hi Sally. Are the almonds dry roasted or are they raw?

    1. Hi Stephanie! Either work. Use what you like best. Roasted gives the bars a little more flavor.

  8. Hi. These were good! I’m not big on dry blueberries. How do you think dry apricots will work?

    1. Absolutely! Use the same amount.

  9. Any idea what the carb count would be? Have a diabetic in the house….would love to make these.

    1. Hi Rene! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  10. Made these bars for my post workout snack. They’re delicious but break easily and a little too sticky… What can I do to rectify this?

    1. I’m glad you enjoy them, Sapna! If they are breaking too easily you can try pulsing the almonds into slightly smaller pieces and really packing the mixture into the pan as firmly as you can. I store mine in the refrigerator or even the freezer so they don’t get too sticky!

  11. Could I use fresh blueberries instead?

    1. I recommend using dried fruit here – if you can’t find dried blueberries feel free to substitute with cranberries, or any other chopped dried fruit.

  12. Sally, I just wanted to thank you for this recipe. It is so yummy and versatile. I LOVE IT!!! I used dried cranberries because I only have fresh blueberries and it was perfect. Every recipe of yours that I try becomes my new favourite. Lol.

  13. Are fresh blueberries to moist to use in this bar recipe?

    1. Hi Rosanne! You could, but I fear the bars wouldn’t set up properly with the fresh berries.

  14. I’ve been looking for a way to use up some leftover graham flour. Do you think that would work in this rather than the almond meal?

    1. Hi Wendy! You can certainly try it. I don’t see any issue.

  15. How many calories are in each serving?

    1. Hi Katie! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  16. Carolyn Hansen says:

    I try new recipes and take the baked goods to my Vet’s office almost weekl. They loved these. I will try the similar Pumpkin Seed Snack Bars next. I would like to amend the recipes by adding 1/4-1/3 cup desiccated coconut which is quite fine and unsweetened. Would I substitute for the almond meal or increase the brown rice syrup? I intend to replace part of the vanilla with some coconut extract as well to pump up the flavor. Thanks.

  17. Tried this one yesterday, even after setting overnight was still quite flimsy. Might have to make a base for it to sit on so it doesn’t fall apart :S

  18. Just made these, and they are delicious! I thought they were a copycat Kind bar, but they are so much better!

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