Pistachio Granola Bars

1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
2. Toast oats and pistachios: Spread oats and pistachios on a baking sheet. Toast for 8–10 minutes, stirring once halfway through. Let cool slightly.
3. Make the syrup: In a small saucepan over medium heat, melt the butter, maple syrup, and brown sugar together. Stir frequently until smooth and the sugar has dissolved. Remove from heat and stir in the vanilla and salt.
4. Combine: In a large bowl, combine the toasted oats and pistachios with flaxseed meal. Pour the warm syrup over the dry ingredients and stir to coat evenly.
5. Cool slightly, then add chocolate chips: Let the mixture cool for about 5 minutes, then fold in the mini chocolate chips.
6. Press into pan: Pour the mixture into the prepared baking pan and press down firmly with a spatula or flat-bottomed cup to compact.
7. Chill: Refrigerate overnight until firm. Lift from the pan and cut into 12 bars.

Storage:

Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

‍

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.