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Greatest plates · Snack
Pistachio Oat Bars
Pistachios and oats blitzed with maple syrup and olive oil, pressed into a tin and baked until just golden. Lightly sweet and vegan, they work as a snack, breakfast or simple dessert.
Serves 12Prep 10 minCook 12 minSnackVegan
Containsgluten · nuts
Inspired by a recipe from Love and Lemons ↗
Protein 9%Carbs 38%Fat 53%
About 165 kcal a serve — 4 g protein, 16 g carbs, 10 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 12
Method
Preheat and prep
180°CPreheat the oven to 180°C and line an 8-inch square pan with parchment paper.
Process the base
BlitzIn a food processor with the S blade attached, process the pistachios, oats, and salt for about 30 seconds until a meal starts to form.
In the food processorBlitz →
30 sec
Add the wet ingredients
MixDrizzle in the maple syrup and olive oil while the motor is still running, until the meal comes together into a crumbly, almost-wet dough.
In the food processorDrizzle in →
Press and top
On topPress the dough evenly into the lined pan and cover it with the coconut flakes and remaining chopped pistachios.
In the panPress in →
Bake
BakeBake for 10 to 12 minutes until the coconut is golden brown and the dough is cooked through. Keep the squares a little soft — don't overbake.
Cool, cut and serve
CutOnce cooled, lift the dough out by holding two sides of the parchment. Cut into squares and drizzle a little extra maple syrup over the top for sweetness if you like.
Cook's noteDon't overbake — the squares should stay a little soft; any nut can stand in for pistachios if needed.
Estimated per serve
165 kcal · 4 g protein · 16 g carbs · 10 g fatestimates, within ~10%
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