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-gaining 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 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 made it gluten-free with g-free oats because gluten (for me) is hard to digest and linked to allergies, and after blending them, I thought the texture was perfect as-is, no need to bake.
I did make two batches, one cooked and one uncooked. The cooked batch was crunchier and crispier, but still good. I really loved the softer batch, however, because they were still firm, but soft, so I decided to run 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 is two steps flat? That’s my kind of cooking!
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 almond butter
1/2 Tbsp chia seeds
*optional – 1 Tbsp chopped pistachios and 1 Tbsp chopped coconut flakes for garnish.
- Blend pistachios, oats, coconut flakes and almond butter in a food processor. While processor is running pour in maple syrup, continue to blend until mixture comes together.
- Grease 9″ pan lightly with coconut oil (or coconut oil spray), press mixture firmly into pan.
- Chop up 1 tablespoon of coconut flakes and 1 tablespoon pistachios by hand, sprinkle over the top of the bars, lightly presss down. (Optional)
- Place pan in refrigerator for one hour, serve.
- Store and serve these from the refrigerator in a sealed container.
*These bars firm up really nicely overnight for a chewy, but firm bar.
*For a crispy bar, you can cook 350 degrees for 12-15 minutes.
*Recipe has been adapted from a Shape magazine recipe which called for 1/8 tsp of salt (I omitted) and 2 Tbsp of olive oil (which I subbed-out for almond butter) and were baked.