Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare the oats by placing 1 ½ cups of rolled oats into a food processor and pulse for about one minute until they are coarse flour-like.
- Add 1 cup of pitted Medjool dates, ½ cup shelled pistachios, ½ cup almond butter, 3 tablespoons of honey (or maple syrup), 2 tablespoons of chia seeds, 1 teaspoon of vanilla extract, and a pinch of salt to the processor. Blend until sticky, about 30-45 seconds.
- Incorporate the cranberries by folding in ½ cup of dried cranberries and pulse a few times to combine, ensuring some cranberries remain whole.
- Line an 8x8-inch pan with parchment paper. Transfer the mixture to the pan and press it firmly to create a solid layer.
- Chill the bars in the refrigerator for 1-2 hours until firm for easier slicing.
- Slice the chilled mixture into squares or bars, then enjoy your nutritious Pistachio Cranberry Chia Bars!
Nutrition
Notes
These bars are perfect for busy weeks and are kid-friendly. Store in an airtight container in the fridge for up to 10 days or freeze individually for up to 3 months.
