Blueberry Oat Granola Bites: Back-to-School with Mighty Nest

  • 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
  1. Preheat oven to 350ºF. Lightly grease 32 mini muffin cups.
  2. In a food processor, measure out 1½ cups rolled oats. Pulse until finely ground. Add in the remaining 1½ cups rolled oats and ¼ cup of the blueberries and pulse three times to start combining.
  3. 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.
Author: Shaina Olmanson
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Recipe by Food for My Family at