Pistachio Granola Bars
Snacks/Sides/Toppings
What You’ll Need:
🌾 2 ½ cups (230g) old-fashioned rolled oats
🥜 1 cup (130g) shelled pistachios, coarsely chopped
🌱 2 tbsp flaxseed meal
🍁 1/3 cup (113g) maple syrup
🧈 1/4 cup (56g) unsalted butter, cut into pieces
🍩 1/4 cup (50g) packed light brown sugar
🌼 1 tsp vanilla extract
🍫 1/4 cup plus 2 tbsp (65g) mini chocolate chips
Features:
Nutrition:
*Nutrition information is a rough estimate.
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How You’ll Make It
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
- Toast oats and pistachios: Spread oats and pistachios on a baking sheet. Toast for 8–10 minutes, stirring once halfway through. Let cool slightly.
- 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.
- 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.
- Cool slightly, then add chocolate chips: Let the mixture cool for about 5 minutes, then fold in the mini chocolate chips.
- Press into pan: Pour the mixture into the prepared baking pan and press down firmly with a spatula or flat-bottomed cup to compact.
- 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.
Substituttions
Pistachio Granola Bars
Ingredients:
🌾 2 ½ cups (230g) old-fashioned rolled oats
🥜 1 cup (130g) shelled pistachios, coarsely chopped
🌱 2 tbsp flaxseed meal
🍁 1/3 cup (113g) maple syrup
🧈 1/4 cup (56g) unsalted butter, cut into pieces
🍩 1/4 cup (50g) packed light brown sugar
🌼 1 tsp vanilla extract
🍫 1/4 cup plus 2 tbsp (65g) mini chocolate chips
Features:
Instructions:
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
- Toast oats and pistachios: Spread oats and pistachios on a baking sheet. Toast for 8–10 minutes, stirring once halfway through. Let cool slightly.
- 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.
- 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.
- Cool slightly, then add chocolate chips: Let the mixture cool for about 5 minutes, then fold in the mini chocolate chips.
- Press into pan: Pour the mixture into the prepared baking pan and press down firmly with a spatula or flat-bottomed cup to compact.
- 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.
