Dark Chocolate & Pistachio Granola Bars

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Full of energy, these granola bars are great for a long country hike with the dog or as a treat after a workout or sport. The oats and nuts are full of vitamin and protein goodness while the dark chocolate, honey and brown sugar provide a sweet rush of sugar that keeps them feeling indulgent. Easy to make, it’s simple techniques of toasting and mixing that bring these together. Although they take 2 hours to chill, the cooking time’s only around 30 minutes otherwise and you can make plenty to keep stored in the fridge, a much better alternative to grab than chocolate bars or crisps.

Rich and smooth, the sweet nutty flavour, bitter dark chocolate and warmed oats makes these a perfect match for Hertfordshire duo Cold Callers‘ The Mood. Taken from their 2018 EP Swallowed by the Sun, it blends sultry r&b, hip hop flows and soulful grooves for a track infectiously mellow and full of depth. Deep basslines combine with Dilla-esque synths as long vocal melodies tail off into the distance around dancing rap verses. One for late summer nights and evenings on remote benches looking out to the world.


Rolled oats (2 1/2 cups)
Mixed nuts (1/2 cup - roughly chopped)
Honey (1/4 cup)
Unsalted butter (1/4 cup)
Brown sugar (1/3 cup)
Vanilla Extract (1 tsp)
Salt (1/4 tsp)
Pistachio nuts (1/2 cup - roughly chopped)
Dark chocolate (1/2 cup - save half of this to drizzle on top)


1. Preheat the oven to 180 degrees and line a barking tray with foil or grease proof paper.

2. Place the oats & nuts on the tray and bake for 8-10 minutes to lightly toast. Once slightly golden, place the nuts & oats into a large bowl.

3. While the oats & nuts are toasting, add the honey, butter and brown sugar into a small saucepan. Cook over a medium heat, stirring occasionally, until the butter is melted and the sugar has dissolved. When the butter mixture is ready, remove from the heat and stir in the vanilla extract and salt. Pour this mixture over the nuts & oats and stir to combine. Make sure all the oats and nuts are covered.

4. Wait about 15 minutes before adding chunks of dark chocolate.

5. Place all of the oat mixture into a square tin (if the bottom of your tray does not pop out, ensure you line the tin with grease proof paper and leave extract grease proof paper over the edge of the tin so you can lift the bars out). Use a rubber spatula or the bottom of a greased cup to press the mixture into the tin.

6. Chill the granola bars for at least 2 hours.

7. Meanwhile, melt the remaining dark chocolate over a pan of boiling water with a bowl on top. One melted, drizzle this over the bars. Sprinkle the pistachios over the top and cut the granola bars into desired slices.

8. Take them on a nice long dog walk and munch away!