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Dark Chocolate Pistachio Nutella Granola Bars

Ashley Manila
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Ingredients
 

  • 3 1/2 cups quick rolled oats
  • 1 cup light brown sugar, packed
  • 2/3 cup oat flour
  • 1 1/2 teaspoons finely ground sea salt
  • 3/4 teaspoon ground cinnamon
  • 1 cup hazelnuts, roughly chopped
  • 1 1/2 cups pistachios, shelled and roughly chopped
  • 1 cup dried cranberries OR sour cherries, roughly chopped
  • 1 cup mini chocolate chips
  • 1/2 cup nutella
  • 3/4 cup coconut oil (or canola oil), melted
  • 3/4 cup honey or maple syrup

Instructions
 

  • Preheat oven to 350 degrees (F). Line an 9″x13" baking pan with parchment paper; lightly grease the parchment paper and any exposed pan with a non-stick spray; set aside.
  • Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the nutella, coconut oil, and honey. Pour the wet ingredients over the dry ingredients and use a rubber spatula to mix everything together (it will be a crumbly mix).
  • Pour the mixture into the prepared pan and press it down firmly (you want it really packed down into the pan so it holds its shape).
  • Bake the bars for 30-35 minutes, or until they’re golden brown on top and around the edges. They’ll seem soft and slightly under-baked when you're removing them from the oven - not to worry - they'll firm up as they cool.
  • Cool the bars in the pan completely before cutting.
  • Once cool, use a very sharp (preferably serrated) knife to cut the bars into rectangles. Store in the fridge, freezer, or at room temperature in an airtight container.
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