Pistachio, Cranberry, & Cocoa Nib Granola Bars
Updated: Oct 27
I don't make these all the time but whenever I do, I wonder why I don't! They're so easy and I usually keep most of the ingredients stocked in my pantry. Plus, you avoid all those nasty food preservatives and chemicals found in most pre-packaged granola bars.
I wish I could tell you the kids like them but...I haven't shared these with them yet. I'm not sure if its because I'm food-hoarding or if I'm protecting my fragile ego. I'm working it out in therapy.
Anyway, these make a great fall snack: packed full of dietary fiber, healthy fats, amino acids, simple carbohydrates, and full of fall flavor!
1 cup of pitted dates
1/2 cup almond butter
1/4 cup + 2 tablespoons of maple syrup
2 cups of gluten free oats
1/4 cup shelled pistachios, chopped (salted or unsalted)
1/4 cup cocoa nibs
1/4 cup chopped dried cranberries
2 tbsp. of chia seeds
In a food processor, pulse the dates, almond butter, and maple syrup until most of the big chunks are broken down.
In a large bowl, combine the oats, chopped pistachios, cocoa nibs, dried cranberries and chia seeds and mix. Add the date mixture and stir to coat. You might want to use your hands here instead of spatula. It goes faster and you're better able to properly mix the wet with the dry ingredients.
Line an 8x8 inch glass baking dish, or other small pan, with parchment paper so the bars lift out easily.
Press the oat mixture into the lined dish and press down with your hands until uniformly flattened and tight. Cover and refrigerate for at least 20 minutes to harden.
Remove from pan and cut into bars. Store in an airtight container in the fridge for up to 7 days.