Well yes, I did cut my granola bars in the shape of hamantaschen cookies. I’m in the holiday spirit and I have triangles on the brain! But anyways, I wanted to try something I’ve never done before and that would be making my own homemade granola bars. I know, I know, they are so easy to make, Melinda! Why have you never made them before, Melinda? You don’t have to yell. I can hear you just fine…I’ve just never had the urge before. I’ve made my fair share of granola and I’ve certainly eaten more than enough granola bars to last a lifetime but I finally got the urge to make my own. In typical KT style, I had to take it up a notch and I made my own SUPER EASY pistachio butter to fold into the oats. Once I had pistachios on my mind, citrus and blueberries weren’t far behind. These chewy granola bars are filled with dried blueberries and oranges as well as even more crunchy dry roasted pistachios. Nothing wrong with that!
I know people say this all the time but there is seriously no reason to spend $10-$15 on a jar of nut butter when you can just make your own in a few minutes. If you are using a food processor, the process will take closer to 10 minutes but with a high-speed blender like a Vitamix, blending your own butter will only take 2 minutes. Seriously!
Making granola really is as easy as combining all of your ingredients in a bowl and mixing so everything is coated. If you don’t like oranges or blueberries, just leave them out. You want to add chocolate chips and sweetened coconut flakes? Okay by me.
When the edges of the granola begin to brown, you are ready to slice! I recommended slicing the granola while it’s warm since it’s more pliable. As I said before, I cut mine into triangles for Purim but you can cut any shape you want, even using a cookie cutter if you’re in the mood.
Chewy, sweet and salty! So many texture in every bite.
- 2 cups quick cooking oats (can use gluten free)
- ½ cup pistachio butter (recipe below)
- ¼ cup honey
- ¼ cup dried blueberries
- ¼ cup chopped dried oranges
- ¼ cup shelled dry roasted unsalted pistachios
- 1 egg white
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp sea salt
- 2 cups shelled dry roasted unsalted pistachios
- Blend the dry roasted unsalted pistachios in a high-speed blender, slowly building the speed from low to high, for 2 minutes. The pistachio butter should be smooth and soft.
- Preheat the oven to 350 degrees. F. and line an 8×8 inch casserole dish with parchment paper. Spray the parchment with cooking spray and set aside.
- Combine all of the ingredients in bowl and stir until well blended. Press the granola mixture into the casserole dish on top of the parchment paper and bake for 20-25 minutes, until the edges are beginning to brown.
- Set the granola bars aside to cool for 10 minutes then remove with the parchment paper and cut into rectangles, squares or triangles. You can even give this job to your kids and give them some cookie cutters.