Pistachio Granola Bars
Snacks
Breakfast
Ingredients:
- 230 g (2½ cups) old-fashioned rolled oats
- 130 g (1 cup) shelled pistachios
- 2 tbsp flaxseed meal
- 113 g (⅓ cup) maple syrup
- 56 g (¼ cup) unsalted dairy-free butter
- 50 g (¼ cup) packed light brown sugar
- 4.3 g (1 tsp) vanilla extract
- 65 g (¼ cup + 2 tbsp) mini chocolate chips
Equipments:
Features:
20 minutes or less
Gluten-Free
Meal Prep Friendly
Freezer Friendly
Soy-Free
Oil-Free
Nutrition:
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Press the mixture firmly and evenly into the pan using a greased spatula or the bottom of a measuring cup — a loosely packed bar falls apart when sliced.
Instructions:
- Toast the Dry Ingredients: Preheat oven to 175°C (350°F). Spread 230 g (2½ cups) old-fashioned rolled oats, 130 g (1 cup) shelled pistachios (coarsely chopped), and 2 tbsp flaxseed meal on a baking sheet. Toast for 8–10 minutes, stirring halfway, until lightly golden. Set aside.
- Make the Syrup: In a saucepan, combine 113 g (⅓ cup) maple syrup, 56 g (¼ cup) dairy-free butter, and 50 g (¼ cup) packed light brown sugar. Heat over medium, stirring until butter melts and sugar dissolves, about 3–4 minutes. Bring to a gentle simmer for 1 more minute. Remove from heat and stir in 1 tsp vanilla extract.
- Combine and Press: Mix toasted ingredients with the warm syrup until evenly coated. Line a 20 cm (8-inch) square pan with parchment. Press the mixture firmly into an even layer.
- Add Chocolate Chips: Sprinkle 65 g (¼ cup + 2 tbsp) mini chocolate chips over the top and gently press in.
- Set and Slice: Refrigerate for 3–4 hours or overnight. Lift out with parchment and slice into 12 bars.
Notes: Press the mixture very firmly into the pan — the harder you press, the less the bars crumble when cut. Use the bottom of a flat measuring cup for even pressure.
Let bars cool completely before cutting. Warm bars will crumble even if pressed well.
Tips: For cleanest cuts, lift the parchment out of the pan before slicing and use a sharp chef’s knife with one firm downward motion per cut (don’t saw).
Refrigerating for 30 minutes before cutting gives the cleanest edges.
Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. Freeze individually wrapped for up to 2 months.
Swaps: Pistachios can be swapped for any nut. Brown rice syrup can be replaced with maple syrup or honey (not vegan) for different binding properties.
Every ingredient here earns its place, but a few really shape the dish. The old-fashioned rolled oats adds hearty texture and a subtle nuttiness. The maple syrup brings natural sweetness with a hint of caramel depth. The unsalted dairy-free butter adds richness and helps create a tender, flavorful base. The packed light brown sugar adds moisture and a warm, caramel-like sweetness.
Pistachio Granola Bars
Ingredients:
- 230 g (2½ cups) old-fashioned rolled oats
- 130 g (1 cup) shelled pistachios
- 2 tbsp flaxseed meal
- 113 g (⅓ cup) maple syrup
- 56 g (¼ cup) unsalted dairy-free butter
- 50 g (¼ cup) packed light brown sugar
- 4.3 g (1 tsp) vanilla extract
- 65 g (¼ cup + 2 tbsp) mini chocolate chips
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The old-fashioned rolled oats adds hearty texture and a subtle nuttiness. The maple syrup brings natural sweetness with a hint of caramel depth. The unsalted dairy-free butter adds richness and helps create a tender, flavorful base. The packed light brown sugar adds moisture and a warm, caramel-like sweetness.
Prep:
Press the mixture firmly and evenly into the pan using a greased spatula or the bottom of a measuring cup — a loosely packed bar falls apart when sliced.
Instructions:
- Toast the Dry Ingredients: Preheat oven to 175°C (350°F). Spread 230 g (2½ cups) old-fashioned rolled oats, 130 g (1 cup) shelled pistachios (coarsely chopped), and 2 tbsp flaxseed meal on a baking sheet. Toast for 8–10 minutes, stirring halfway, until lightly golden. Set aside.
- Make the Syrup: In a saucepan, combine 113 g (⅓ cup) maple syrup, 56 g (¼ cup) dairy-free butter, and 50 g (¼ cup) packed light brown sugar. Heat over medium, stirring until butter melts and sugar dissolves, about 3–4 minutes. Bring to a gentle simmer for 1 more minute. Remove from heat and stir in 1 tsp vanilla extract.
- Combine and Press: Mix toasted ingredients with the warm syrup until evenly coated. Line a 20 cm (8-inch) square pan with parchment. Press the mixture firmly into an even layer.
- Add Chocolate Chips: Sprinkle 65 g (¼ cup + 2 tbsp) mini chocolate chips over the top and gently press in.
- Set and Slice: Refrigerate for 3–4 hours or overnight. Lift out with parchment and slice into 12 bars.
