Blueberry-Pecan Breakfast Bars
Makes 8 bars or 16 small squares
These hearty breakfast bars are rich in pecan flavor and packed with nutritious oats, seeds, and sweet-tart dried blueberries.
2 cups pecan pieces
1/2 cup honey
1 cup old-fashioned oats
1/2 cup unsweetened shredded coconut
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower kernels
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt
1/2 cup (3 1/2 ounces) dried wild blueberries
Preheat oven to 300˚F. Scatter pecan pieces on a rimmed baking sheet and bake until toasted and fragrant, about 10-12 minutes. Remove and let cool. Roughly chop 1/2 cup of the toasted pecan pieces and reserve for later.
Increase oven temperature to 325˚F. Line an 8-inch square baking pan with parchment paper and spray with nonstick cooking spray.
Add the remaining 1 1/2 cups pecan pieces to the bowl of a food processor fitted with the metal blade. Process nuts until finely chopped, about 15 seconds. Add honey and continue to process until very smooth, about 30-45 seconds. Add oats, coconut, pumpkin seeds, sunflower seeds, cinnamon, vanilla, and sea salt to the food processor. Pulse a few times just to combine (you want to leave it chunky). Scrape the mixture out into a large bowl. With a rubber spatula or with your hands, fold in blueberries and reserved chopped pecans (the mixture will be very sticky; wet your hands slightly with cold water to prevent sticking).
Press mixture evenly into the prepared pan. Bake until golden brown all over and very fragrant, 45-50 minutes. Allow to cool completely in the pan. Cut as desired into bars or squares. Store in an airtight container at room temperature for 3 days.