Date-Pistachio Granola Bars

Date-Pistachio Granola Bars

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From: EatingWell Magazine, September/October 2017

The mix-ins in these homemade granola bars are inspired by ingredients commonly used in Middle Eastern cooking—dates, hazelnuts, pistachios, tahini and cardamom. But feel free to vary the dried fruit, nuts, seeds and/or spices to your preference. We tested several sticky sweeteners, including maple syrup and honey, but found brown rice syrup held the bars together the best.

Ingredients 1 serving

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  • 3 cups old-fashioned rolled oats
  • 1 cup crispy brown rice cereal
  • 1 cup finely chopped pitted dates, preferably Medjool ( ¼ inch)
  • ½ cup hazelnuts, toasted and chopped
  • ½ cup unsalted pistachios, toasted and chopped
  • ¼ teaspoon salt
  • ⅔ cup brown rice syrup or light corn syrup
  • ½ cup tahini
  • 1 teaspoon ground cardamom

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 325°F. Line a 9-by-13-inch baking pan with parchment paper, leaving extra parchment hanging over two sides. Lightly coat the parchment with cooking spray.
  2. Combine oats, rice cereal, dates, hazelnuts, pistachios and salt in a large bowl.
  3. Combine rice syrup (or corn syrup), tahini and cardamom in a microwave-safe bowl. Microwave for 30 seconds (or heat in a saucepan over medium heat for 1 minute). Add to the dry ingredients and stir until evenly combined. Transfer to the prepared pan and firmly press into the pan with the back of a spatula. Transfer to the prepared pan and firmly press into the pan with the back of a spatula.
  4. For chewier bars, bake until barely starting to color around the edge and still soft in the middle, 20 to 25 minutes. For crunchier bars, bake until golden brown around the edge and somewhat firm in the middle, 30 to 35 minutes. (Both will still be soft when warm and firm up as they cool.)
  5. Let cool in the pan for 10 minutes, then using the parchment to help you, lift out of the pan onto a cutting board (it will still be soft). Cut into 24 bars, then let cool completely without separating the bars, about 30 minutes more. Once cool, separate into bars.
  • To make ahead: Individually wrap airtight and store at room temperature for up to 1 week.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 1 granola bar
  • Per serving: 155 calories; 6 g fat(1 g sat); 2 g fiber; 23 g carbohydrates; 3 g protein; 16 mcg folate; 0 mg cholesterol; 9 g sugars; 5 g added sugars; 11 IU vitamin A; 1 mg vitamin C; 26 mg calcium; 1 mg iron; 42 mg sodium; 201 mg potassium
  • Carbohydrate Servings:
  • Exchanges: ½ starch, ½ fruit, ½ other carbohydrate, 1 fat

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