Chewy Pistachio Macaroon Granola Bars.
There’s something magical about homemade granola bars, especially when they combine the rich flavors of pistachios, coconut, and a touch of chocolate. These Chewy Pistachio Macaroon Granola Bars are not only simple to make but also packed with wholesome ingredients that provide a boost of energy whenever you need it. Whether you’re looking for a quick breakfast option, an afternoon snack, or a post-workout treat, these bars will satisfy your cravings and keep you fueled.
The chewy texture combined with the crunch of pistachios and the sweetness of chocolate chips makes each bite an indulgent experience. Plus, they come together in no time, making them a perfect recipe for busy days. Let’s dive into why this recipe works so well and how you can whip these up in your kitchen.
Why It Works Every Time
What makes these Chewy Pistachio Macaroon Granola Bars a go-to recipe? It’s all about the balance of ingredients. The rolled oats provide a hearty base, while the whole wheat pastry flour adds a touch of softness. The salted pistachios give a delightful crunch and a pop of flavor, and the almond flour contributes to the chewy texture.
The combination of brown sugar and honey creates a sticky binding agent that holds everything together, ensuring that your bars don’t crumble apart. Adding coconut flakes not only enhances the flavor but also gives a delightful chewiness that pairs perfectly with the chocolate chips. Every component is carefully chosen to create a harmonious blend of flavors and textures in every bite.
The Essentials
- 4 cups rolled oats – The foundation of the granola bars, providing fiber and heartiness.
- 1 cup whole wheat pastry flour – Adds softness and nutrients.
- 1/2 cup salted pistachios, chopped – For a crunchy texture and rich flavor.
- 1/2 cup almond flour – Contributes to a chewy consistency.
- 1/2 cup shredded coconut – Adds sweetness and chewiness.
- 1/3 cup brown sugar – Sweetens and helps bind the bars.
- 1 teaspoon baking soda – Assists in leavening and texture.
- 8 tablespoons unsalted butter – Provides richness and moisture.
- 1/4 cup coconut oil – Adds healthy fats and helps with binding.
- 1/2 cup honey – Natural sweetener that helps hold everything together.
- 2 tablespoons vanilla bean paste – Enhances the flavor profile.
- 3/4 cup chocolate chips – For that sweet, melty goodness.
- 2 tablespoons coconut oil – Used for drizzling over the bars for added flavor.
What’s in the Gear List
- Mixing bowls – For combining the dry and wet ingredients.
- Spatula – Perfect for mixing and transferring the mixture to the baking pan.
- Baking pan (9×13 inch) – The ideal size for shaping your granola bars.
- Parchment paper – Helps with easy removal of the bars from the pan.
- Measuring cups and spoons – Essential for accurate ingredient measurements.
- Oven – To bake the granola bars to perfection.
Stepwise Method: Chewy Pistachio Macaroon Granola Bars.
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your granola bars bake evenly.
Step 2: Prepare the Baking Pan
Line a 9×13 inch baking pan with parchment paper. Leave some overhang on the sides to make it easier to lift the bars out later.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, combine the rolled oats, whole wheat pastry flour, almond flour, shredded coconut, chopped pistachios, brown sugar, and baking soda. Stir until well mixed.
Step 4: Melt the Wet Ingredients
In a saucepan over medium heat, melt the unsalted butter and coconut oil together. Once melted, remove from heat and stir in the honey and vanilla bean paste until well combined.
Step 5: Combine Wet and Dry Ingredients
Pour the melted mixture over the dry ingredients and mix thoroughly until everything is evenly coated.
Step 6: Fold in the Chocolate Chips
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the mixture.
Step 7: Transfer to the Baking Pan
Scoop the mixture into the prepared baking pan. Use a spatula to press it down firmly and evenly. This step is crucial to ensure that your bars hold together after baking.
Step 8: Bake in the Oven
Place the baking pan in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown.
Step 9: Cool and Slice
Once baked, remove the pan from the oven and let it cool completely in the pan. Once cooled, use the parchment overhang to lift the bars out. Slice into bars of your desired size.
Step 10: Drizzle with Coconut Oil
Melt the remaining 2 tablespoons of coconut oil and drizzle it over the sliced bars for an extra touch of flavor.
Quick Replacement Ideas
- For a nut-free version, substitute the pistachios with seeds like sunflower or pumpkin seeds.
- Use maple syrup instead of honey for a vegan-friendly option.
- Swap out shredded coconut for crushed nuts or dried fruit for variety.
- Dark chocolate chips can be replaced with white or milk chocolate chips based on your preference.
Troubles You Can Avoid
- Ensure you press the mixture firmly into the baking pan to avoid crumbly bars.
- Don’t skip the cooling step; letting the bars cool completely helps them set.
- Use fresh ingredients, especially the nuts and coconut, to enhance flavor.
- Watch the baking time closely; overbaking can lead to dry bars.
Meal Prep & Storage Notes
These Chewy Pistachio Macaroon Granola Bars are perfect for meal prep! They can be made ahead of time and stored in an airtight container. For optimal freshness, keep them in the refrigerator for up to two weeks. You can also freeze them for longer storage; just wrap each bar individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, simply thaw them at room temperature for a few hours.
Helpful Q&A
Can I use rolled oats instead of instant oats?
Yes, rolled oats are the perfect choice for this recipe as they provide the right texture and heartiness. Instant oats may result in a mushy consistency.
What can I use if I don’t have vanilla bean paste?
You can substitute vanilla bean paste with pure vanilla extract in the same amount. The flavor will still be delightful!
Are these granola bars gluten-free?
To make these bars gluten-free, simply use certified gluten-free rolled oats and ensure that all other ingredients are gluten-free as well.
How can I make these bars more protein-packed?
Consider adding protein powder to the dry ingredients or incorporating nut butters like almond or peanut butter into the wet mixture for an extra protein boost.
Ready to Cook?
With these Chewy Pistachio Macaroon Granola Bars, you have a delicious and nutritious snack that’s easy to make and perfect for any occasion. The combination of wholesome ingredients ensures you’ll feel good about what you’re eating, and the delightful flavors will keep you coming back for more. So, roll up your sleeves, gather your ingredients, and treat yourself to these wonderful bars that are sure to become a staple in your kitchen. Enjoy every chewy, crunchy, chocolatey bite!
Chewy Pistachio Macaroon Granola Bars.
Ingredients
Equipment
Method
- 1. Preheat the oven to 350°F (175°C).
- 2. Line a 9x13 inch baking pan with parchment paper.
- 3. In a large mixing bowl, combine the rolled oats, whole wheat pastry flour, almond flour, shredded coconut, chopped pistachios, brown sugar, and baking soda.
- 4. In a saucepan over medium heat, melt the unsalted butter and coconut oil together. Stir in the honey and vanilla bean paste.
- 5. Pour the melted mixture over the dry ingredients and mix thoroughly.
- 6. Gently fold in the chocolate chips.
- 7. Scoop the mixture into the prepared baking pan and press it down firmly.
- 8. Bake for 20-25 minutes, or until the edges are golden brown.
- 9. Let cool completely in the pan before lifting out and slicing.
- 10. Drizzle with melted coconut oil before serving.
Notes
- Store in an airtight container for up to two weeks.
- Wrap bars individually for easy snacks on-the-go.
- Freeze bars for longer storage and thaw before eating.
