Blueberry Oat Granola Bites

Healthy homemade snack? For today’s #MakeItMonday Shaina Olmanson, the blogger, photographer and home cook behind the Food for My Family blog, shares with us her recipe for chewy granola bites full of nutritious goodies like pumpkin and sunflower seeds, chia, hemp and plenty of oats. Brighten and boost them with fresh blueberries in season.

Make and Take Snacks 

We like to slip a handful into Reusable Snack Bags by Lunchskins, which are lined with the same material as European pastry bags. That way there are no icky plastic bags touching your delicious snacks or piling up in the landfill. Plus, they’re dishwasher-safe. 

For a limited time only we're partnering with healthy food blogger Don't Waste the Crumbs and offering the chance to sign up for the MightyFix and receive 2 Lunchskins (one sandwich and one snack size) for ONLY $3 as your first month’s Fix! Don’t miss out on saving big on this lunchbox essential that helps you ditch plastic baggies for good.

Recipe

These granola bites travel well, which makes them an excellent choice for a lunchbox treat or after-school snack. 

Blueberry Oat Granola Bites

Ingredients

• 3 cups rolled oats
• ½ cup dried wild blueberries
• ¼ cup raw pumpkin seeds
• ¼ cup sunflower seeds
• ¼ cup unsweetened shredded coconut
• ¼ cup hemp hearts
• ¼ cup ground flaxseed
• 2 tablespoons chia seed
• ½ teaspoon salt
• ¼ teaspoon ground cardamom, optional
• ½ cup coconut oil
• ½ cup maple syrup or honey
• 1 tablespoon molasses
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 350ºF. Lightly grease 32 mini muffin cups or 12 regular muffin cups.

2. In a food processor, measure out 1½ cups rolled oats. Pulse until finely ground.

3. Add in the remaining 1½ cups rolled oats and ¼ cup of the blueberries and pulse three times to start combining. Add in the remaining blueberries, pumpkin seeds, sunflower seeds, shredded coconut, hemp hearts, flaxseed, chia, salt, and cardamom. Pulse once to combine.

4. In a small bowl or measuring cup, mix together the coconut oil, maple syrup, molasses, and vanilla. Pour into the food processor and pulse until the oats are evenly coated.

5. Firmly press spoonfuls of the mixture into the mini muffin cups, filling just to the top of the cup and not beyond.

6. Bake for 12-14 minutes. Allow to cool at least 20 minutes before removing from tins. Allow to cool completely before storing in an airtight container.

7. Pack for a healthy snack or for lunch in a reusable lunch container. Enjoy!