Crunchy Pistachio Granola Bars With Cranberries
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These Pistachio Granola Bars are packed with crunchy oats, pistachios, sesame seeds, coconut, and sweet dried cranberries.
Homemade granola bars are a handy option for breakfast, lunchboxes, or grabbing when you need a quick snack. These bars combine plenty of nuts, seeds, and fruit with honey and vanilla for a sweet, satisfying treat with lots of texture.
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Why You’ll Love This Pistachio Granola Bars Recipe
- Packed with texture: Oats, pistachios, coconut, sesame seeds, and cranberries give every bite something different.
- Sweet and nutty: Honey and vanilla complement the pistachios without overpowering them.
- Great for snacking: Cut the batch into bars and keep them on hand for a quick bite.
- Simple ingredients: The recipe uses familiar pantry staples with no complicated extras.
- Homemade alternative: Making your own means you know exactly what’s going into each batch.
Pair Pistachio Granola Bars With…
Enjoy a Pistachio Granola Bar on its own or add one to breakfast or a snack alongside:
How Do I Make Pistachio-Cranberry Granola Bars?
Check out the recipe card below—you can print or save it for later—please leave a review and star rating!
Pistachio Granola Bars
Ingredients
- 2¼ cups rolled oats
- ¾ cup shelled pistachios roughly chopped
- ½ cup unsweetened shredded coconut desiccated coconut
- ¼ cup sesame seeds
- 1 cup dried cranberries
- ¼ teaspoon salt
- 5 tablespoons coconut oil melted
- ¼ cup honey or agave syrup
- 2 teaspoons pure vanilla extract
SUGGESTED PRODUCTS
- Half-Sheet Pan (approximately 18 x 13 inches/46 x 33 cm)
- Parchment Paper (baking/greasproof paper)
Instructions
- Preheat the oven to 350°F/180°C/Gas 4. Line a half-sheet baking pan with parchment paper.
- Place the rolled oats, pistachios, coconut, sesame seeds, dried cranberries, and salt in a large mixing bowl. Stir to combine.
- Add the melted coconut oil, honey or agave syrup, and vanilla extract. Mix thoroughly until all the ingredients are evenly coated.
- Transfer the granola mixture to the prepared baking pan. Press it firmly and evenly into the pan and smooth the top.
- Bake for 18-20 minutes, until lightly golden brown.
- Remove from the oven and place the pan on a wire cooling rack. Allow the granola to cool completely in the pan before slicing into bars.
- Cut into 18-20 bars. Serve and enjoy!
Notes
Tips
- Press the granola mixture firmly and evenly into the pan before baking to help the finished bars hold together.
- Allow the granola to cool completely before slicing. Cutting while still warm can cause the bars to crumble.
- A half-sheet pan measures approximately 18 x 13 inches (46 x 33 cm).
Substitutions
- Use honey or agave syrup to sweeten and bind the granola bars.
- UK readers: You can replace unsweetened shredded coconut with desiccated coconut, which is much more commonly available in UK supermarkets.
Leftovers
- Store leftover Pistachio Granola Bars in an airtight container at room temperature for up to 7 days.
- Not suitable for freezing.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make a Batch for the Week Ahead
These bars are ideal to make ahead when you want something homemade and ready to grab during a busy week. Once they’re completely cool, slice them up and keep them on hand for breakfasts, lunchboxes, or whenever the snack cupboard starts calling!
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