30 Dec Pistachio Cranberry Orange Granola Bars with Greek Yogurt Drizzle
Pistachio Cranberry Orange Granola Bars with Greek Yogurt Drizzle
Ingredients for Granola Bars:
8 oz. Old fashioned rolled oats
5 oz Pistachios shelled
6 oz. Honey
1 ¾ oz. Light Brown Sugar
1 oz unsalted butter (plus more for pan)
2 tbls Vanilla Extract
½ tsp Fleur de Sel
½ oz. orange zest
3 oz. Dried cranberries
Ingredients for Greek Yogurt Drizzle
4 oz. Plain Greek Yogurt
4.5 oz. Powdered Sugar
1 tbls Light Corn Syrup
2 tbs. butter
1 ½ tsps. Vanilla
Butter a 9×9 inch glass baking dish and set aside. Preheat oven to 350 degrees F.
Place pistachios in small baking tray and oats in another small baking tray. Put both in oven. Roast pistachios for 8 minutes, remove from oven, let cool. Remove shells and then coarsely chop using a food processor. Let the oats toast in the oven for a total of 15 minutes.
In the meantime, combine honey, brown sugar, butter, vanilla, and salt in medium saucepan over medium heat. Cook until the brown sugar has completely dissolved.
Remove oats from oven and reduce heat to 300 degree F. Add the coarsely chopped pistachios to the oat mixture, stir until combined. Add oat mixture to the liquid mixture, add cranberries and orange zest and stir until combined.
Transfer mixture to prepared baking dish and pat down with spoon so mixture is compressed. Place in the oven for 25 minutes.
While the granola is in the oven you can begin the greek yogurt drizzle. In a large heavy saucepan, stir together the greek yogurt, sugar, and corn syrup. Stir constantly until mixture reaches 223 degrees F on a candy thermometer. Remove from heat, stir in butter and vanilla. Continue to stir rapidly for 1 minute. Set aside.
Take granola from the oven, and sit out to cool. Approximately after 15 minutes of cooling you may drizzle the greek yogurt sauce over the granola. Allow all to cool for approximately 2 hours, cut into squares and enjoy!