Soft and Chewy Granola Bars

About This Recipe

Toasted oats, cashews, and pistachios with honey and citrus are topped with a layer of salted dark chocolate and chopped pistachios.

Ingredients

• 1 ¾ cups (168g) Rolled Oats
• 1 cup (112g) Cashews, unroasted and unsalted
• 1 cup (120g) Shelled Pistachios, unroasted and unsalted
• 2 cups (340g) Pitted Dates
• ½ cup (128g) Cashew Butter, or your choice of nut butter
• ¼ cup (84g) Honey
• 1 teaspoon Vanilla Extract
• 1 teaspoon Kosher Salt
• 1 Lemon or Orange, zested
• 1 Tablespoon Olive Oil
  topping
• 3 oz Dark Chocolate
  topping
• 2 Tablespoons (15g) Shelled Pistachios
  topping

Instructions

1. Add the oats, cashews, and pistachios to a sheet pan and toast for 15 minutes at 350ºF. Keep the additional 2 tablespoons of pistachios for the topping separate, either toasting on a separate pan at the same time or toasting after.
2. While the nuts and oats cool briefly, add the dates, cashew butter, honey, vanilla, salt, and lemon zest to a food processor or blender. Pulse a few times to just bring everything together. You're not looking to make a smooth puree.
3. Add the cooled nuts and oats and pulse a few more times. Again, just mixing everything together and not completely blending.
4. Once everything is sticking together, transfer to a dish or sheet pan to form the bars. Press the mixture into an even layer inside the dish and refrigerate for 30 minutes. (I used a 9"x11" baking dish. The bars will work in any dish but will vary in thickness.)
5. After 30 minutes, melt the chocolate and olive oil together over low heat. Once melted, pour over the chilled granola and spread to an even layer. Roughly chop the extra 2 tablespoons of toasted pistachios and sprinkle over the bars along with a pinch of flaky salt. Refrigerate for an hour before slicing.
6. Store in an airtight container in the refrigerator for up to a month.