The healthy ones, that is. Think dessert granola bars. Isn’t that fun!?
But does it even really matter? Because while it’s been at least 15 years, I still want my stupid granola bars to taste like those delicious, Quaker Chewy versions that could be found in everyone's school lunches back in the day.
Ugh. They are darn good. And isn’t there a s’mores version? And a million other wonderful flavours? That’s what I’m going for.
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Soft & Crunchy Pistachio Macaroon Granola Bars
Makes: 12 bars
Ingredients:
4 cups rolled oats
1 cup whole wheat pastry flour
1/2 cup salted pistachios, chopped
1/2 cup almond flour
1/2 cup shredded coconut
1/3 cup brown sugar
1 teaspoon baking soda
8 tablespoons unsalted butter
1/4 cup coconut oil
1/2 cup honey
2 tablespoons vanilla bean paste
Chocolate Drizzle:
3/4 cup chocolate chips
2 tablespoons coconut oil
Directions:
Preheat the oven to 325 degrees F. Spray a 9x13 inch dish with nonstick spray.
In a large bowl, combine the oats, flour, pistachios, almond flour, coconut, brown sugar and baking soda. Stir well to mix.
In a saucepan, combine the butter, coconut oil, honey and vanilla bean paste. Heat over low heat until the butter and oil melts, stirring the mixture together. Pour the butter mixture over the dry ingredients, stirring well until the entire thing is moistened. You don't want any dry oat parts. Press the mixture in the greased dish and smooth the top with the back of a spoon. Bake for 18 minutes, or until the top is slightly golden and the bars are set. Allow to cool completely before slicing into bars. You can drizzle the chocolate on top before or after cutting - you can also dip them.
Chocolate Drizzle:
Melt the chocolate chips in the microwave or a double boiler on the stovetop, stirring to fully melt the chocolate. Stir in the coconut oil and continue to mix until it's melted. Drizzle the chocolate over top or dip the bars in the chocolate.
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