I don’t know about you, but I love making snacks where I don’t even have to turn on the oven! And these pistachio and cranberry oat bars are one of my favourites!
The recipe has minimal steps to make – you just need a food processor and 10 spare minutes to make this (plus a bit of time for refrigeration).
These pistachio and cranberry oat bars are full of ‘good for you’ ingredients, which when combined together, make the most delicious, refined sugar free bar.
These oat bars combine the chewy sweetness of Medjool dates with the crunchy texture of pistachios and pumpkin seeds. Combined with the tartness of dried cranberries, and the rich creaminess of peanut butter they are the perfect snack. They are ideal for a quick breakfast option, or even a healthy dessert.
They are made with the following store-cupboard staples:
- Medjool dates
- Peanut butter
- Maple syrup
- Pistachios
- Oats
- Dried cranberries
- Almonds
- Pumpkin seeds
Medjool Dates
Medjool dates are a key ingredient in these oat bars, providing natural sweetness and a sticky texture that helps bind the other ingredients together. Known for their rich, caramel-like flavor, Medjool dates are not only delicious but also packed with nutrients. They are high in fibre, which aids in digestion and helps keep you feeling full. Additionally, they contain essential minerals like potassium, magnesium, and copper, as well as antioxidants that support overall health.
Pistachios, almonds & Pumpkin Seeds
Pistachios, almonds and pumpkin seeds not only crunch to these oat bars, along with a host of nutritional benefits.
Pistachios are a rich source of healthy fats, particularly monounsaturated fats. They are also high in protein. Additionally, pistachios provide a good dose of vitamin B6, which is important for brain health.
Pumpkin seeds, also known as pepitas, are another powerhouse ingredient. They are high in magnesium, a mineral that plays a crucial role in many bodily functions, including muscle and nerve function, blood sugar control, and blood pressure regulation. Pumpkin seeds are also a good source of zinc, which is essential for immune function, and they contain antioxidants that help protect the body against oxidative stress.
Almonds are an excellent source of vitamin E, an antioxidant that helps protect your cells from damage. Almonds are also rich in magnesium, which is important for energy production, and they provide a good amount of fibre and protein.
Peanut Butter
Peanut butter helps to really bind these bars together and also provides both flavour and texture. It’s a great source of protein and healthy fats, which help to keep you satiated. Peanut butter also contains vitamins and minerals such as vitamin E, magnesium, and potassium.
Oats
Oats can be something that many avoid. However, they are rich in dietary fibre and are also a good source of protein, vitamins, and minerals, including manganese, phosphorus, magnesium, and iron. Oats are known for their ability to provide sustained energy, and are a great inexpensive ingredient to have in your store-cupboard.
Maple syrup and cranberries
The sweetness comes from the dates but also the cranberries and maple syrup. It ensures that the bars are refined sugar free.
Storage
You can then keep them in the fridge for up to a week (honestly it’s probably longer but mine never last that long!).
I hope you like them as much as I do!
Let me know what you think in the comments below.
Recipe Tips
- I use organic gluten-free oats for this recipe. Oats are naturally gluten-free but can become contaminated in the production process, hence many people who are gluten-free avoid them. Any oats will work though.
- If you would prefer another dried fruit then feel free to substitute – raisins work well.
- I use quite a runny peanut butter so if yours is a little thicker add a little more. Alternatively, add a tbsp or 2 of water as you blend the base. It should be soft and sticky and hold together well.
- If you prefer another nut or seed butter, then please substitute with that. Just keep the quantities the same. I regularly use almond or cashew in bars like this, and both work really work.
- My dates are very soft. I like to use large medjool dates. If yours are not, you can add some water as you blend. Alternatively, soak the dates in boiling water for about 20 minutes, drain fully and follow the recipe as written. I often get asked what the best dates are to use. I would always say medjool dates. Their texture is perfect for sweet snacks like this; they are soft and squidgy and taste like caramel.
- The maple syrup helps to hold them together but if you’d prefer you can remove this. You would need to add in a bit more peanut butter or a few more dates and it should work well.
- I make 12 large bars with this recipe, but you can cut into smaller squares or slices if you prefer.
If you like these pistachio & cranberry oat bars, why not try:
5 Ingredient Peanut Butter Bars
Pistachio & Cranberry Oat Bars
Equipment
- Magimix food processor *affiliate link
Ingredients
- 1½ cups soft medjool dates pitted (200g)
- ½ cup peanut butter (120g)
- 3 tbsp maple syrup
- ¾ cup almonds (105g)
- 1 cup of oats (80g)
- ⅓ cup pistachios (45g)
- ⅓ cup dried cranberries (65g)
- 2 tbsp pumpkin seeds
- Pinch sea salt optional
Instructions
- Pit the dates and add to a food processor with the peanut butter and maple syrup. Blend until well combined and sticky. If your dates are hard then keep blending and add 1-2 tbsp of water as you blend so it very soft and sticky.
- Add the other ingredients to the food processor and pulse to combine. You want the nuts combined well but not broken down completely.
- Press into a 20cm (8 inch) square tin (which is greased/lined) and press down firmly until very flat. I like to add a few more nuts, seeds and cranberries to the top so it looks more appealing, but this is optional.
- Refrigerate for about an hour to harden slightly then cut into bars.
Notes
- Store in the fridge.
- They will last for about a week.
- Sub in almond for peanut but, if preferred.
- Sub in other nuts/seeds – just keep the quantities similar.
I love all your nutritious, scrumptious bars! This combo is divine!
Yes it’s a great combination. Glad you like them!
What is the sugar content in these bars ? Tha k you
Hi Carole, it’s not always accurate but about 16g (from the dates mainly).
I just made this for a camping trip, knowing some friends were very much into their health, it got a full hands up and I came home with 1 bar left. Very pleased and definitely going to try other recipes.
That’s great to hear Denise!
I’m making these asap. I’d like to triple the recipe so can they be frozen??
Also interested in the idea of freezing them, I’ll give it a go next week I’m looking for something I can make to snack on during weekend walks but I know if there is the cupboard they will get eaten long before…
I haven’t tried freezing these ones yet. If I have time, I’ll make another batch this week and try it. If you beat me to it, let me know how you get on!
Looking forward to making this.
Enjoy!
Please confirm other nut combinations can be used
Yes any combination of nuts can be used – just keep the quantities similar.
Recipe sounds delicious. What are you using for grease?
I use a little bit of coconut oil just so the baking parchment doesn’t slip.
What can I use instead of dates?
You can try making them with either dried figs or prunes instead.
Amazing recipe, I love it! So tasty and satisfying. I made this for a recent work road-trip and my colleagues were most impressed and asked for the recipe.
Thanks so much! Glad everyone enjoyed them.
Is there a way to increase the protein country without increasing the calories as the ration protein to calorie should be 1 to 10? Your bars are delicious but not enough protein . Would love to see you create one with 12-15 protein
You could substitute some of the oat for protein powder if preferred.
Absolutely lush! My whole family loved them. So easy to make, a.though I did add a drizzle of good quality 80% dark chocolate over the top.
Glad you liked them! Loving the chocolate addition.
These taste amazing. My only issue is they have turned out quite soft, I expected them to get harder.
If you leave them in the fridge they will get a little harder. You can also freeze them if you prefer an even harder texture.