Mediterranean Pistachio Cranberry Chia Bars
These wholesome no-fuss bars combine crunchy pistachios, chewy cranberries, hearty oats, coconut, and chia seeds with a lightly sweet, nutty flavor. Perfect for breakfast, snacking, or a quick afternoon treat.
Ingredients
For the Bars
1 cup pistachios, roughly chopped
½ cup dried cranberries, chopped
1½ cups rolled oats
3 tbsp chia seeds
¼ cup unsweetened shredded coconut
¼ tsp salt
½ tsp ground cinnamon
⅓ cup honey or maple syrup
⅓ cup creamy almond butter or peanut butter
2 tbsp coconut oil, melted
1 tsp vanilla extract
2 tbsp water or milk, as needed
Instructions
Prepare the pan: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Toast the dry ingredients: Spread the oats and chopped pistachios on a baking sheet. Toast for 7–9 minutes, stirring once halfway through. Let cool slightly.
Combine: In a large bowl, mix the toasted oats and pistachios with the cranberries, chia seeds, coconut, salt, and cinnamon.
Make the binder: In a small saucepan over low heat, combine the honey, almond butter, and melted coconut oil. Stir until smooth and well combined. Remove from heat and stir in the vanilla.
Mix everything: Pour the warm mixture over the dry ingredients. Stir thoroughly until everything is evenly coated. If the mixture seems too dry to hold together, add 1 tablespoon of water or milk at a time until it becomes sticky and cohesive.
Press firmly: Transfer the mixture to the prepared pan. Press down very firmly and evenly using the back of a spoon, spatula, or the bottom of a glass. This helps prevent the bars from crumbling.
Bake: Bake for 15–18 minutes, until the edges are lightly golden.
Cool completely: Allow the bars to cool in the pan for at least 1 hour. For cleaner cuts, refrigerate for another 30 minutes.
Slice: Lift out using the parchment paper and cut into 10–12 bars.
Storage
Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. They can also be frozen for up to 2 months.
