Blueberry Coconut Granola Squares Recipe

Rolled oats: A whole grain that provides a chewy texture and is a great source of fiber.

Shredded coconut: Adds a tropical flavor and a bit of crunch to the granola squares.

Honey: A natural sweetener that helps bind the ingredients together.

Coconut oil: Adds moisture and a subtle coconut flavor, and helps to bind the ingredients.

Dried blueberries: Provide a burst of sweetness and a chewy texture.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Salt: Balances the sweetness and enhances the flavors of the other ingredients.

To enhance the flavor and texture of your granola squares, consider toasting the rolled oats and shredded coconut before mixing them with the other ingredients. Spread them out on a baking sheet and toast in the oven at 350°F (175°C) for about 5-7 minutes, or until they turn a light golden brown. This step will bring out a deeper, nuttier flavor in your granola and add an extra layer of crunch to the final product.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are a good gluten-free alternative.

• shredded coconut - Substitute with chopped nuts: Chopped nuts like almonds or walnuts add a similar crunch and nutty flavor.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and is a vegan-friendly option.

• coconut oil - Substitute with olive oil: Olive oil can be used for its healthy fats, though it will impart a different flavor.

• dried blueberries - Substitute with dried cranberries: Dried cranberries provide a similar chewy texture and tartness.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• salt - Substitute with sea salt: Sea salt can be used for its similar taste and mineral content.

• Allow the blueberry coconut granola squares to cool completely before storing. This ensures they maintain their shape and texture.

• For short-term storage, place the squares in an airtight container. Layer them with parchment paper to prevent sticking. Store at room temperature for up to one week.

• If you prefer to keep them fresh for a longer period, refrigerate the squares. Use an airtight container and layer with parchment paper. They will stay fresh for up to two weeks.

• For freezing, individually wrap each square in plastic wrap or parchment paper. This prevents them from sticking together and makes it easy to grab a single serving.

• Place the wrapped squares in a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to three months.

• When ready to enjoy, thaw the squares at room temperature for a few hours or overnight in the refrigerator. For a quicker option, microwave for a few seconds until they reach your desired temperature.

• To maintain the best texture, avoid refreezing the squares once they have been thawed.

• Oven Method: Preheat your oven to 300°F (150°C). Place the blueberry coconut granola squares on a baking sheet lined with parchment paper. Heat for about 10 minutes or until they are warm and slightly crispy. This method helps maintain their crunchiness.

• Microwave Method: Place a blueberry coconut granola square on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be careful not to overheat, as the honey can become too hot and the granola may lose its texture.

• Toaster Oven Method: Set your toaster oven to 300°F (150°C). Place the granola squares on the toaster oven tray and heat for about 5-7 minutes. This method is quick and helps retain the coconut and blueberry flavors.

• Stovetop Method: Heat a non-stick skillet over low heat. Place the granola squares in the skillet and cover with a lid. Heat for 2-3 minutes on each side, flipping gently to avoid breaking them apart. This method gives a slightly toasted flavor.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the blueberry coconut granola squares in the air fryer basket in a single layer. Heat for 3-5 minutes, checking frequently to ensure they don’t overcook. This method keeps them crispy and fresh.

• Oven: Used to bake the granola squares at the specified temperature.

• Baking dish: Greased to prevent the granola from sticking and to shape the mixture into squares.

• Mixing bowl: Used to combine the dry ingredients like oats, shredded coconut, and salt.

• Another mixing bowl: Used to mix the wet ingredients such as honey, melted coconut oil, and vanilla extract.

• Spatula: Helps in mixing the wet and dry ingredients thoroughly.

• Measuring cups: Essential for accurately measuring the oats, shredded coconut, honey, and coconut oil.

• Measuring spoons: Used to measure the vanilla extract and salt precisely.

• Knife: Used to cut the cooled granola into squares.

• Cooling rack: Allows the baked granola to cool evenly before cutting.

• Grease brush: Used to grease the baking dish evenly with oil or butter.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the cooking process.

Use parchment paper: Line your baking dish with parchment paper for easy removal and less cleanup.

Melt coconut oil in microwave: Quickly melt coconut oil in the microwave to save time.

Combine wet ingredients first: Mix honey, coconut oil, and vanilla extract together before adding to dry ingredients for a smoother blend.

Cool before cutting: Let the granola squares cool completely to make cutting easier and cleaner.