Let’s pretend swimsuits haven’t hit the shelves at Target yet.
Because then I don’t have to worry about eating the entire batch of these bars.
They’re dangerously addictive.
Sort of like Target.
You know how some granola bars are marketed as “healthy”? These are not those. These are dessert granola bars — rich, chewy, and unapologetically indulgent.
Still, after all these years I keep wanting that exact texture from the Quaker chewy bars I remember from school lunches in the late ’90s. The ones that were so chewy they pulled apart like marshmallow-y, sticky goodness. I set out to recreate that nostalgia without the commercial preservatives, and while it’s not quite identical, these come close in the best way.
The trick to that satisfyingly soft chew comes from classic pantry ingredients: butter, sugar, honey — and yes, a chocolate drizzle for good measure. I also worked in pistachios and coconut for texture and flavor, and a little almond flour for body. The result is a bar that’s tender and a little dense, with a buttery, coconutty backbone and a pop of pistachio.
Confession: I have a chewy, mostly wholesome granola bar recipe in my cookbook that uses nut butter and is excellent, but this time I wanted something more like a treat. These bars deliver that sticky, nostalgic chew without being dry or crumbly.
Swimsuit season aside, I’m not judging anyone who eats three of these as a snack. Target’s swimsuit displays might sabotage intentions, but these bars are worth it. If you ever find me wandering those aisles, don’t be surprised.
I brought one of these bars on a plane for breakfast and the person next to me asked if I had another. Either they were very bold at 7 a.m., or these simply look irresistible. I like to believe the latter.
Chewy Pistachio Macaroon Granola Bars
12 bars
1 hr
Ingredients
- 4 cups rolled oats
- 1 cup whole wheat pastry flour
- 1/2 cup salted pistachios, chopped
- 1/2 cup almond flour
- 1/2 cup shredded coconut
- 1/3 cup brown sugar
- 1 teaspoon baking soda
- 8 tablespoons unsalted butter
- 1/4 cup coconut oil
- 1/2 cup honey
- 2 tablespoons vanilla bean paste
Chocolate drizzle
- 3/4 cup chocolate chips
- 2 tablespoons coconut oil
Instructions
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Preheat the oven to 325°F. Spray a 9×13-inch baking dish with nonstick spray.
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In a large bowl, combine the oats, whole wheat pastry flour, chopped pistachios, almond flour, shredded coconut, brown sugar, and baking soda. Stir until evenly mixed.
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In a saucepan over low heat, melt the butter with the coconut oil, honey, and vanilla bean paste, stirring until smooth. Pour the warm mixture over the dry ingredients and stir thoroughly so all the oats are moistened. Press the mixture firmly into the prepared dish and smooth the top with the back of a spoon. Bake for about 18 minutes, or until the top is just golden and the bars are set. Allow to cool completely before slicing. You can drizzle the chocolate before or after cutting, or dip the bars.
Chocolate drizzle
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Melt the chocolate chips in the microwave or over a double boiler, stirring until smooth. Stir in the coconut oil until incorporated, then drizzle or dip the bars in the melted chocolate. Let set before serving.
Notes
If you need me, I’ll probably be wandering Target. (Feign shock, please.)