Pistachio Granola Bars
A chewy, nutty, and lightly sweet snack that’s perfect for breakfast, lunchboxes, or a quick energy boost. The mix of pistachios, cranberries, and coconut gives each bite a satisfying texture and flavor.
Equipment
- Large mixing bowl
- Half-sheet baking pan
- Parchment paper
- Wooden spoon or spatula
Ingredients
- 2 ¼ cups rolled oats
- ¾ cup shelled pistachios, roughly chopped
- ½ cup unsweetened shredded coconut
- ¼ cup sesame seeds
- 1 cup dried unsweetened cranberries
- ¼ teaspoon salt
- 5 tablespoons coconut oil, melted
- ¼ cup honey or agave syrup
- 2 teaspoons pure vanilla extract
Instructions
- Preheat Oven & Prepare Pan – Set oven to 350°F (175°C). Line a half-sheet pan with parchment paper for easy removal.
- Mix Dry Ingredients – In a large mixing bowl, combine oats, pistachios, coconut, sesame seeds, cranberries, and salt.
- Add Wet Ingredients – Pour in the melted coconut oil, honey (or agave), and vanilla extract. Stir until everything is evenly coated.
- Shape & Bake – Press the mixture firmly into the prepared pan, smoothing the top. Bake for 18–20 minutes, or until the edges are lightly golden.
- Cool & Slice – Let the bars cool completely in the pan before slicing to prevent crumbling.
- Store – Keep in an airtight container at room temperature for up to 1 week.
Notes
Pro Tips & Variations
- Extra Crunch: Lightly toast oats and coconut before mixing for a deeper flavor.
- Nut Swap: Replace pistachios with almonds, walnuts, or cashews for variety.
- Chocolate Boost: Stir in ¼ cup mini dark chocolate chips after baking and cooling slightly.
- Chewier Texture: Reduce baking time by 2 minutes if you prefer softer bars.
- Vegan Option: Use agave syrup instead of honey.