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Chewy White Chocolate Dipped Blueberry Granola Bars
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Author: MaryAnn Dwyer
  • 2 cups old-fashioned rolled oats
  • 3/4 cup sliced almonds
  • 1/2 cup unsweetened shredded coconut
  • 1 1/2 cups Cheerios
  • 1 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 3 Tbsp. unsulphured molasses
  • 3 Tbsp. light brown sugar lightly packed
  • 1 tsp. vanilla
  • 1 cup dried blueberries
  • 1 1/2 cups white chocolate chips
  • 2 Tbsp. Crisco shortening
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Combine oats, almonds and coconut in a large bowl. Spread onto baking sheet and toast in oven for 8-10 minutes until fragrant. Remove from oven and let cool. Add in Cheerios, cinnamon and salt.
  3. Reduce oven temperature to 300 degrees.
  4. Line a 9x13 pan with parchment paper. Lightly spray parchment with non-stick cooking spray.
  5. In a microwave safe bowl combine maple syrup, coconut oil and molasses. Microwave for about one minute . Remove from the microwave and mix with a spatula until all the ingredients are melted and smooth. Gently stir in the brown sugar and the vanilla. Pour over the oat mixture and mix until well moistened. Mix in blueberries.
  6. Pour mixture into prepared pan. Press mixture gently and evenly into pan. Bake for 30 minutes. Let cool in pan on wire rack for 3 hours. Cut into bars.
  7. Line a large baking sheet with wax paper or parchment paper.
  8. Place chocolate chips and shortening in a microwave safe bowl.
  9. Microwave in 30 second intervals, stirring in between, until melted and smooth.
  10. Dip bottom of each bar in melted chocolate and place on prepared sheet chocolate side down. Let chocolate set.