Blueberry Chia Seed Granola Bars

I'm always on the look out for something I can make that my family will eat and like.  So when Shiloh sent me this recipe I knew it was a winner.  I made one batch with blueberries for Jeff and me and one batch with mini chocolate chips for the kids.  I truly can't stop eating them!

Blueberry-Chia Seed Granola Bars
1.5 cups rolled oats, split
1/2 cup almonds
1/4 cup peanut butter
1/4 cup coconut oil
1/3 cup honey (or maple syrup would be tasty)
1/2 tsp salt (omit if your nuts or nut butter are salted)
1 Tbsp chia seeds (or flax)
1/2 cup brown rice cereal (I used Honey Bunches of Oats - Shiloh used Chex)
1/4 cup sunflower seeds
 2 Tbsp sesame seeds
1/2 cup dried blueberries, mini chocolate chips or whatever your imagination dreams up.

Process 3/4 cup of the oats until they begin to get crumbly.  Add the almonds to the food processor and pulse until the oats are quite crumbly and the almonds break down into small chunks.

Heat the peanut butter, coconut oil, honey and salt in a saucepan over medium-low heat until the peanut butter melts and the mixture is very warm but not boiling.  

Meanwhile, combine the remaining dry ingredients (chia seeds, sunflower seeds, sesame seeds, blueberries, rice cereal, remaining oats) in a separate bowl.  Add the processed almonds and oats to this mixture.

Remove the liquid mixture from heat and stir the dry ingredients into the wet until all are coated. 

Spoon the combined ingredients into an 8×8 glass pan and press down firmly so that all the granola is very firmly and evenly packed.  Refrigerate until the granola bars firm up (about 4 hours) or stick them in the freezer for about an hour if you need them sooner.

Slice up and enjoy!  (Wrap individually in saran wrap to maintain crispiness or if taking them to go.)