Chia Pistachio Granola Bars

Solid granola bars are hard to find.

So many of them have extra additives or sugar thrown in, which turns a seemingly healthy treat into a non-healthy, weight-inducing snack!

That’s why I just make my own bars. It takes no time at all, plus you can control the ingredients and maybe elevate your bars with some powerful superfoods (which is what I did here by adding chia seeds).

I got the idea for these bars thumbing through Shape magazine. They had this exact bar listed, but with added salt, olive oil and it was baked.

Having made granola bars before, I immediately thought of subbing out the olive oil for heart-healthy, creamy, almond butter. I omitted the salt, because who needs more salt in their life? I also made it gluten-free with g-free oats because gluten (for me) is hard to digest and linked to allergies. I also felt the texture was perfect after I mixed them, so I omitted the baking step.

I did make two batches, one cooked and one uncooked.  The cooked batch was crunchier and crispier and good. I really loved the softer batch, however, because they were firm, but soft, so I decided to roll with it.

The result… a hearty, fiber-filled, protein, superfood bar that is slightly sweet, chewy and oh-so filling.

The perfect Fall bar to take on the go, or to have as a light breakfast.

Healthy, unprocessed bars in two steps flat? That’s my kind of baking!

Try it!

Chia Pistachio Granola Bars Ingredients:

  • 1 cup raw shelled pistachios
  • 1 cup gluten free oats
  • 1/3 cup unsweetened coconut flakes
  • 1/4 cup grade A (or B) maple syrup
  • 2 Tbsp nut butter (almond, cashew, peanut butter)
  • 1/2 Tbsp chia seeds
  • 1 Tbsp chopped pistachios and 1 Tbsp chopped coconut flakes for garnish.

Directions:

  1. Blend pistachios, oats, coconut flakes, chia seeds and almond butter in a food processor. While processor is running, pour in maple syrup, continue to blend until mixture comes together.
  2. Grease a 9″ pan, or a bread pan for thicker bars,  lightly with coconut oil (or coconut oil spray), press mixture firmly into pan.
  3. Chop up 1 tablespoon of coconut flakes and 1 tablespoon pistachios by hand, sprinkle over the top of the bars, lightly press down. (Optional step.)
  4. Place pan in refrigerator for one hour, serve.
  5. Store and serve these from the refrigerator in a sealed container.

NOTES:

*Store and serve these in the refrigerator.

*Cashew butter is my favorite for this. It’s neutral and can be found at Trader Joe’s for a good price.

*For thicker bars I really love using a bread pan. Check out my Goji Berry Bars to see how they look.