Pistachio Granola Bars
Snacks
Ingredients:
- 230 g (2½ cups) old-fashioned rolled oats
- 130 g (1 cup) shelled pistachios, coarsely chopped
- 2 tbsp flaxseed meal
- 113 g (⅓ cup) maple syrup
- 56 g (¼ cup) unsalted dairy-free butter, cut into pieces
- 50 g (¼ cup) packed light brown sugar
- 1 tsp vanilla extract
- 65 g (¼ cup + 2 tbsp) mini chocolate chips
Equipments:
- 8×8 inch baking pan
- Parchment paper
- Small saucepan
- Large mixing bowl
- Spatula
Features:
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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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.
Pistachio Granola Bars
Ingredients:
- 230 g (2½ cups) old-fashioned rolled oats
- 130 g (1 cup) shelled pistachios, coarsely chopped
- 2 tbsp flaxseed meal
- 113 g (⅓ cup) maple syrup
- 56 g (¼ cup) unsalted dairy-free butter, cut into pieces
- 50 g (¼ cup) packed light brown sugar
- 1 tsp vanilla extract
- 65 g (¼ cup + 2 tbsp) mini chocolate chips
Features:
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.
