Granola Bars With Pistachios And Dark Chocolate
GLUTEN FREE II DAIRY FREE II VEGAN II NIGHTSHADE FREE II SESAME FREE II FISH FREE II SHELLFISH FREE II SOY FREE II EGG FREE
These delicious spiced granola bars are topped with pistachios and drizzled with dark chocolate, are the ultimate healthy sweet snack. They are incredibly satisfying and packed with nourishing ingredients like oats, seeds, and nuts. I also added some chai spice for added flavour. They have a crunchy texture similar to granola, with a slightly soft middle reminiscent of a flapjack. They are simple to make and even better to enjoy!
Notes on ingredients
Dark chocolate
I like to use chocolate with a cocoa content of 70%, meaning that 70% of the chocolate has been made from ingredients in the cocoa bean. The remaining 30% will consist of other ingredients, such as sugar, predominantly, but may also include, for example, tiny percentages of vanilla flavouring. The higher the percentage, the stronger the cocoa flavour, which means it will be more bitter and less sweet.
Choose any chocolate you enjoy. Dark chocolate is usually dairy-free unless it's a low-quality brand that adds fillers; always check the ingredients. My favourite brands to eat and use in cooking are also allergy-friendly (not top 14 free). Some are vegan, soy-free, dairy-free, and gluten-free.
Green & blacks - Click here to go to the website.
Ombar - Click here for more info - buy this online at well easy OR in Waitrose or health food shops.
Raw chocolate - Click here for more information.
Plamil chocolate - Click here for more info
If you have a soy allergy, always opt for raw chocolate, as it will not contain any soy ingredients. (Always check on the label, though.)
Chai spice
I used vanilla powder, cinnamon, ginger, green cardamom, and cloves. I have a super quick Chai spice recipe here. If you use my recipe, add the same quantity of chai spice as stated in this recipe for the best flavour.
Vanilla powder/extract
You can use vanilla extract instead of vanilla powder. Please buy a brand like Neil Massey, a high-quality extract, NOT an essence, which is just a very cheap diluted version and not what I would recommend in any recipes.
Sweetener
I used raw honey, which is not vegan. Maple syrup, agave, and coconut blossom nectar would be great substitutions.
Nuts and seeds
I used pistachios along with a mix of sunflower, pumpkin, hemp, and linseeds. You can substitute the linseeds with chia seeds, as they serve a similar purpose in this recipe. Both types of seeds expand when wet, helping to bind everything together with the added honey. Feel free to swap out the seeds or use a different nut if you prefer.
Ingredients
Tips
Customise these delicious granola bars with ingredients such as:
Coconut
Cacao nibs
Chocolate chips
Dried fruit
Walnuts, hazelnuts, almonds or pecans
I recommend reducing the amount of seeds and replacing them with any of the suggested alternatives. You can also swap the pistachios for any nut of your choice, using the same quantities mentioned in this granola bar recipe.
I used a mould from Amazon to make these granola bars; take a look here.
Why I love this recipe for granola bars
They are quick and simple to make.
Perfect for a light snack, lunch boxes or a post-workout munch.
High in omegas and anti-inflammatory ingredients.
Free of refined sugar
They are absolutely divine; The flavour of the spices mingled with pistachios and chocolate makes for a healthy, crunchy and delicious treat everyone will love.
Wrap these gorgeous granola bars as a gift. I love food gifts; they are such a personal way of showing appreciation.
Faq’s
Can I use quick oats instead of old-fashioned oats?
Yes, but the bars will be softer and may not hold their shape as well. Old-fashioned oats, which are generally the oats sold in supermarkets, give a better texture.
How do I keep my granola bars from falling apart?
Press the mixture firmly into the mould and allow it to cool before removing. Use enough sticky sweetener to ensure the bars hold together. If you opt for a baking tray instead of the recommended moulds, be sure to use a sharp knife to cut the bars after they have cooled completely.
Can I make them without nuts for allergies?
Swap the nuts for extra seeds instead. Please check all the labelling for any nut contamination.
Are homemade granola bars healthier than store-bought?
Yes, homemade granola bars have less sugar, fewer additives, and no preservatives since you control the ingredients.
How do I store granola bars to keep them fresh?
Store in an airtight container. They’ll keep for up to a week at room temperature or up to a month in the fridge.
Can I freeze homemade granola bars?
Yes. Wrap tightly and freeze for up to three months. Thaw at room temperature before eating.
What’s a good vegan substitute for honey?
Use maple syrup or brown rice syrup for a plant-based option.
Are these bars gluten-free?
If you use certified gluten-free oats and check all mix-in labels, you can make gluten-free bars.
Why are my bars too hard after baking?
They may have been baked too long, used too little oil or your oven temperature might be too high.
Which mix-ins work best for texture and flavour?
Consider using options like raisins, dried cranberries, mini chocolate chips, shredded coconut, and cacao nibs. Aim for a balanced mix to ensure the granola bars hold together; replace a few grams of the nuts and seeds with any of these mix-ins instead of adding extra ingredients. Otherwise, the bars might fall apart.
Makes 12 bars - 1 hours prep & cooking time
Step by Step
Recipe
300g honey (see notes for substitutions)
80g coconut oil
1 tsp vanilla powder or extract
2 tsp cinnamon
2 tsp dried ginger
1.5 tsp cardamon powder
1/4 tsp ground cloves
220g oats
50g hemp seeds
40g pumpkin seeds
40g sunflower seeds
40 g linseeds
110g pistachios
150g dark chocolate for drizzling
Method
Preheat the oven to 160 °C, 320°F or gas mark 3.
Melt the coconut oil, with the honey, spices and vanilla powder or extract on a low heat.
Add the rest of the ingredients to a large bowl (keeping some pistachios for garnishing).
Pour the melted coconut oil mixture into the dry ingredients and mix.
Use a spoon to add the mixture to the moulds, then press down on it with a teaspoon to pack it tightly. This will prevent them from falling apart and crumbling. Be sure to pay attention to the corners.
Pop these granola bars in the oven for 20-25 minutes on the middle shelf. They should be golden brown on top.
Once baked, remove the granola bars from the oven and leave to cool before removing them from the moulds. If using a baking tray, slice the cookies into portions using a sharp knife.
Melt the chocolate with 1 tsp of oil. This makes it smoother and more fluid, making it easier to drizzle.
Chop the remaining pistachios. Drizzle the chocolate, sprinkle over the pistachios, and chill in the fridge for 20 minutes until set.
Enjoy!!
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