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-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!

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 almond butter

1/2 Tbsp chia seeds

*optional – 1 Tbsp chopped pistachios and 1 Tbsp chopped coconut flakes for garnish.


  1. 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.
  2. Grease 9″ pan 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 presss down. (Optional)
  4. Place pan in refrigerator for one hour, serve.
  5. 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.