Blueberry Granola Bars

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving slight overhang on two sides for easy removal.

Combine honey, firmly packed brown sugar, vegetable oil, and ground cinnamon in a small saucepan over medium heat. Stir until the mixture is warm and the sugar dissolves, about 2 minutes.

Remove the saucepan from heat and let the mixture cool for 1 minute. Pour into a large bowl and add quick-cooking oats, stirring until all oats are evenly coated.

Gently fold fresh blueberries into the oat mixture, being careful not to crush them. Reserve a small handful of blueberries for topping if desired.

Press the mixture firmly and evenly into the prepared baking pan, using the back of a spoon or oiled hands to create a compact, even layer. Scatter reserved blueberries on top and gently press them in.

Bake for 20–25 minutes until the top is golden brown and the edges feel slightly firm to the touch.

Remove from oven and let cool in the pan for at least 10 minutes before cutting. Once cooled, use the parchment overhang to lift the slab from the pan and transfer to a cutting board.

Cut into bars of desired size (typically 8–12 pieces) with a sharp knife, wiping the blade between cuts for cleaner edges. Store in an airtight container for up to 5 days.