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Blueberry Pistachio Coconut Granola Bars

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4-6 (Makes about 12 bars) 1x


A tasty, light, yet nutrient packed morning snack, perfect for breakfast on the go. Gluten and dairy free!


  • 2 ½ cups gluten free quick cooking oats
  • 6 tablespoons coconut oil, melted
  • ¼ cup natural peanut butter
  • ¼ cup honey
  • 2 teaspoons vanilla extract
  • ¼ teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 2 teaspoons chia seeds
  • 1 tablespoon flax seeds
  • ¼ cup shelled, lightly salted pistachios, roughly chopped
  • ¼ cup shredded or shaved coconut
  • ¼ cup pepitas
  • 1 cup fresh blueberries


  1. Preheat oven to 350˚F. Line 8X10 baking pan with parchment paper
  2. In a food processor or grinder, pulse ½ cup of the oats until they resemble flour.
  3. In a large bowl, combine all ingredients except for the blueberries until completely mixed.
  4. Gently fold in the blueberries.
  5. Spread the dough onto the prepared baking pan in an even layer. Don't worry if some of the blueberries get smooshed!
  6. Bake for 20-25 minutes, until golden.
  7. Remove and cool on a wire rack. Once cool enough to handle, place the pan in the fridge and chill over night. Cut to serve as desired.