Blueberry Granola Bars (UPDATED)

Blueberry Granola Bars

1 (14 ounce) can sweetened condensed milk          1 cup unsalted sunflower kernels 
3 cups quick-cooking oats                                      1 cup dried blueberries

1/4 cup flax seed                                                     1 cup organic shredded coconut

1 cup white chocolate chips                                   1/4 cup honey

Directions

1.   Prep work: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan using Baker’s Joy.

2.   Mix it up: Place unopened can of sweetened condensed milk in a bowl of hot water. In a large bowl, mix together the oats, flax seed, white chocolate chips, sunflower seeds, blueberries and coconut until well blended. Then mix the honey and sweetened milk together, and add it to the dry stuff. Mix well. Press flat (using wax paper if needed) into the prepared pan.

3.   Cook: Bake for 15 to 20 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars.

4.   Store: Once finished. Immediately pull them out and cut them with a pizza cutter. Then flip the entire pan onto a sheet of foil. Let cool. Then place into individual snack bags, or wrap with saran wrap. Enjoy!

Notes: This recipe can be modified however you would like. The main thing is that you use 3 cups of oats to about 3-4 cups of whatever else. I modified this from a recipe I saw on allrecipes.com. We used sunflower seed kernals that we bought at a health food store (that is where we found the blueberries and the coconut too), because our son has a nut allergy. You could sup the seeds for nuts if you'd like. I also have assumed that sweetened condensed milk is IC friendly since it is just milk and sugar, but you could probably find a different liquid to use if you want. I haven't seen any problems with it for me though. Just play with it and use ingredients that are IC friendly for you!