Buttery streusel, creamy glaze, and soft dried blueberries transform these soft and chewy blueberry muffin granola bars into a magical breakfast or snack. – all the best parts about a blueberry muffin!
For when you can’t decide between a granola bar or a blueberry muffin for breakfast…we went ahead and fixed it for you so you don’t have to!
We have a classic granola bar base chock-full of dried blueberries, a heavy topping of buttery streusel, and lots of creamy vanilla glaze all wrapped up into one glorious breakfast bar.
The best of literally all breakfast worlds. You won’t be inclined to eat anything else for breakfast ever again.
These granola bars went through MANY rigorous tests in the kitchen to get the granola bar base and streusel topping just right and y’all, they just tick all the breakfast boxes now.
These Blueberry Muffin Granola Bars feature…
- A perfect soft and chewy texture
- Big soft dried blueberries
- Buttery brown sugar streusel
- Creamy vanilla glaze
Making the Blueberry Muffin Granola Bars
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Quick-cooking oats
- Crispy rice cereal
- Almond butter
- Coconut oil
- Vanilla extract
- Dried blueberries
- All-purpose flour
- Light brown sugar
- Ground cinnamon
- Unsalted butter
- Powdered sugar
Quick-Cooking Oats vs. Old-Fashioned
We recommend using quick-cooking oats for this recipe rather than old-fashioned. We found that the finer consistency of oats makes for a softer texture in the granola bars.
Don’t have quick-cooking oats on hand? You can easily make them at home! Pulse old-fashioned oats in the food processor several times until finely chopped and you’re good to go.
Tips for Perfect Granola Bars
- Line pan with parchment paper – this sets you up for easy removal of the bars once they are ready for slicing.
- Mix wet and dry ingredients separately – the almond butter especially can be a little difficult to incorporate into the dry ingredients, so it helps if you mix it with the wet ingredients first.
- Press granola dough into pan – you want the dough as compact as possible in the pan.
- Drizzle granola dough with honey before adding streusel – the drizzle of honey helps “glue” the streusel topping to the granola bar base.
- Bake until edges of bars are golden brown – this will take 20-25 minutes at 350F.
- Cool bars on counter, then chill before slicing – allow the bars to cool to room temperature, then chill 1 hour before slicing to prevent the bars from crumbling when sliced.
- Glaze bars – make sure the bars are completely cooled and allow to sit 10 minutes for glaze to set before slicing.
Try these ideas for a different twist on this recipe!
- Try another dried fruit – raisins, cranberries, or chopped pineapple would be wonderful in these bars.
- Use a different nut – you can use chopped pecans, walnuts, hazelnuts, or skip the nuts entirely.
- Flavor the glaze – we keep it simple with just vanilla, but you could also add a little orange zest, lemon zest, or maple syrup.
- Use a different nut butter – we like almond butter for it’s mild flavor, but creamy peanut butter or cashew butter would also work.
Storing Granola Bars
These granola bars store well in an airtight container at room temperature up to 6 days.
To freeze granola bars, store in a freezer-safe container and freeze up to 2 months. Allow to thaw completely on the counter before enjoying.
These bars highlight just the BEST parts about a streusel-covered blueberry muffin! The granola bar base is soft and chewy, the streusel has just a hint of cinnamon + brown sugar, and the creamy glaze just ties everything together.
Your breakfast game is about to be exciting as heck AND it’s grab-and-go style! You can’t beat that.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these granola bars made step-by-step on Google web stories!
A few more sweet breakfast ideas to try next!
- Raspberry Chocolate Chip Baked Oats
- Mini Dutch Baby Pancakes
- Banana Chocolate Chip Oatmeal Breakfast Bars
Blueberry Muffin Granola Bars
- 1-1/2 cups quick-cooking oats
- 1/2 cup crispy rice cereal
- 1/4 cup finely-chopped almonds
- 2 tablespoons ground flaxseed
- 1/2 teaspoon kosher salt
- 1/2 cup honey or agave nectar
- 1/2 cup creamy almond butter (or other nut butter)
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup dried blueberries
- 1/2 cup all-purpose flour
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted melted butter
- 1 tablespoon honey or agave nectar
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 350F. Line an 8×8 square baking pan with parchment paper and set aside.
- In a large bowl, combine oats, cereal, ground almonds, flaxseed, and salt. In a separate medium bowl, combine honey, almond butter, coconut oil, and vanilla. Pour over dry mixture, add blueberries, and fold until just combined. Press into prepared pan. Set aside for a moment.
- In a small bowl, combine all streusel ingredients until crumbly. Drizzle honey over bars, then sprinkle streusel evenly on top and gently press to adhere to bars.
- Bake granola bars at 350F 20-25 minutes until a light golden brown. Allow to cool completely on a wire cooling rack to room temperature then refrigerate 1 hour to set before cutting.
- In a small bowl, whisk all icing ingredients until smooth. Drizzle over cooled granola bars and allow to set 10 minutes.
- Use the parchment paper to remove granola bars from pan to a cutting board. Cut into 10 bars and store or serve.