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.

Making the bars

Just simply put everything in a food processor and blend until combined.  Once blended, you can eat them straight away. However, they are easier to cut (and taste better!) once they have been hardened in the fridge for at least an hour.

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 for pistachio and cranberry oat bars

• 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, then you will love these other oat bar recipes:

Easy Lemon Oat Bars

Oat and Coconut Date Bars

Apple & Pecan Bars

Walnut & Tahini Oat Bars

5 Ingredient Peanut Butter Bars