Our Crunchy Pistachio Oat Squares bring together a medley of wholesome ingredients, each with its unique benefits. Pistachios provide a satisfying crunch and are rich in healthy fats and essential nutrients. Oats offer heart-healthy fiber and complex carbohydrates, while sea salt balances flavors and adds vital minerals. Additionally, the natural sweetness of maple syrup, complemented by the fruity undertones of olive oil, makes for a guilt-free indulgence, and coconut flakes contribute tropical flavor and essential healthy fats.
Now, let’s talk about the best part – how quick and easy this recipe is! In just a few simple steps, you can have a batch of these Crunchy Pistachio Oat Squares ready to enjoy. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a breeze to make. So, let’s get started on this delightful fall adventure that promises to fill your home with warmth and your taste buds with delight.
Makes a dozen small squares
Ingredients
- 1 cup raw shelled pistachios
- 1 cup gluten-free rolled oats
- ½ teaspoon sea salt
- ¼ cup maple syrup, more for drizzling on top
- 2 tablespoons olive oil
- ⅓ cup unsweetened coconut flakes
- additional handful of chopped pistachios for the topping
- 1/2 T cinnamon to sprinkle on top before baking
Directions
- Preheat the oven to 350 degrees and line an 8-inch square pan with parchment paper. In a food processor with the S blade attached, process the pistachios, oats, and salt for about 30 seconds, until a meal starts to form. Drizzle in the maple syrup and olive oil while the motor is still running and the meal begins to come together into a crumbly, almost-wet dough.
- Press the dough evenly into the pan and cover it with coconut flakes and remaining pistachios. Sprinkle the cinnamon evenly on top – add extra if you love cinnamon as much as I do! Bake for 13-15 minutes until the coconut is nice and golden brown and the dough is cooked through. You want the squares to still be a little soft – don’t overbake these.
- Carefully lift the cooled dough out of the pan by holding two sides of the parchment paper. Cut it into squares. Drizzle a little maple syrup over the top for extra sweetness, if you like. Store the squares in a sealed container for up to a week.
