Homemade crunchy and chewy granola bars

Ingredients

• 50 g Maple syrup (Pure, preferably grade A)
• 50 g Honey (Raw or floral honey)
• 30 g Avocado oil (Neutral oil, can be substituted)
• 0.5 tsp Vanilla powder (About half a teaspoon)
• 5 g Arabic gum (optional) (Dissolved in a little warm water for extra tenderness)
• 200 g Rolled oats (Old-fashioned rolled oats, not instant)
• 1 tsp Chia seeds (About 5 g)
• 100 g Pitted dates (Coarsely chopped)
• 100 g Shelled pistachios (Raw, unsalted)
• 100 g Whole almonds (Raw, unsalted)
• 1 pinch Salt (Sea salt or pink salt)

Instructions

1. Prepare the syrup

   In a saucepan, combine 50 g of maple syrup and 50 g of honey. Heat over low heat, add 30 g of avocado oil and ½ tsp of vanilla powder. Stir until homogeneous. If desired, dissolve 5 g of Arabic gum in a little warm water and incorporate it. Remove from heat as soon as the mixture is hot, without letting it boil.

   Time: PT5M

2. Prepare the dry ingredients

   In a large bowl, pour 200 g of rolled oats, 1 tsp of chia seeds and add the 100 g of coarsely chopped pitted dates.

   Time: PT4M

3. Add the nuts and seeds

   Fold in 100 g of shelled pistachios and 100 g of whole almonds. Add a small pinch of salt. (Optional: add pumpkin, hemp or sunflower seeds.)

   Time: PT3M

4. Mix the syrup with the dry ingredients

   Pour the hot syrup over the dry mixture and stir vigorously until everything is well coated.

   Time: PT2M

5. Press the dough into the pan

   Transfer the dough into the square pan previously lined with parchment paper. Spread evenly and press firmly with the back of a spatula or wet hands to achieve a smooth, compact surface.

   Time: PT2M

6. Baking

   Place the pan on a baking sheet lined with parchment paper. Bake at 180°C for 20 to 25 minutes, until the top is golden.

   Time: PT22M

   Temperature: 180°C

7. Cooling and cutting

   Remove the pan from the oven, let cool completely at room temperature before unmolding and cutting into 12 equal bars.

   Time: PT10M

Nutrition Facts

Calories

244

Protein

4 g

Carbohydrates

23 g

Fat

11 g

Fiber

4 g

Ingredient Substitutions

• Instead of Maple syrup: Agave syrup, Brown sugar syrup
• Instead of Honey: Maple syrup, Agave syrup
• Instead of Avocado oil: Grape seed oil, Sunflower oil
• Instead of Vanilla powder: Vanilla extract (¼ tsp)
• Instead of Arabic gum (optional): Xanthan (2 g)
• Instead of Rolled oats: Quinoa flakes, Millet flakes
• Instead of Chia seeds: Flax seeds
• Instead of Pitted dates: Dried apricots, Dried figs, Raisins
• Instead of Shelled pistachios: Almonds, Cashews
• Instead of Whole almonds: Walnuts, Pecans

Equipment Needed

• Saucepan
• Kitchen scale
• Wooden spoon or spatula
• Large bowl
• Square pan (≈20 × 20 cm)
• Baking sheet
• Parchment paper
• Oven
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Do not let the syrup boil to avoid it becoming too thick
• Press the dough firmly into the pan to obtain bars that hold together
• Bake until a golden surface is achieved without overbaking

Chef Tips from the Video

• Lightly toast the pistachios and almonds (5 min at 150°C) before incorporating to intensify flavor
• Use high‑quality parchment paper for easier release
• Let the bars cool completely before cutting to prevent crumbling

Troubleshooting

Storage

Refrigerator: Store in an airtight container 5 to 7 days

Freezer: Can be frozen up to 2 months, well wrapped

Room temperature: At room temperature up to 3 days maximum

Make-Ahead Tips

• The bars keep very well; make them a day ahead for a ready‑to‑go snack
• You can cut them into individual portions and wrap them in cling film