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Pistachio Cranberry Chia Bars

Pistachio Cranberry Chia Bars for a Wholesome Snack Delight

Delight in these Pistachio Cranberry Chia Bars, a wholesome snack that combines chewy goodness with vibrant flavors.
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 bars
Course: Snacks
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Rolled Oats Use old-fashioned oats for best texture.
  • 1 cup Medjool Dates Soak in warm water if dry.
  • 1/2 cup Almond Butter Replace with sunflower seed butter for a nut-free option.
  • 1/4 cup Honey or Maple Syrup Opt for maple syrup for vegan option.
For the Crunch
  • 1/2 cup Shelled Pistachios Substitute with different nuts if desired.
  • 1/4 cup Chia Seeds A powerhouse ingredient.
For the Flavor Boost
  • 1 teaspoon Vanilla Extract A little goes a long way.
  • 1 pinch Salt Balances sweetness.
For the Juicy Sweetness
  • 1 cup Dried Cranberries Choose unsweetened varieties.

Equipment

  • food processor
  • 8x8-inch pan
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Begin by pulsing rolled oats in a food processor until they achieve a coarse flour-like consistency, around 30-60 seconds.
  2. In the bowl, add soaked Medjool dates, shelled pistachios, almond butter, honey (or maple syrup), chia seeds, vanilla extract, and a pinch of salt. Blend until sticky and well combined—about 1-2 minutes.
  3. Gently fold in the dried cranberries to the mixture, ensuring they are evenly distributed without over-processing.
  4. Line an 8x8-inch pan with parchment paper. Firmly press the mixture into the pan, spreading it evenly to about 1-inch thickness.
  5. Transfer the pan to the refrigerator and chill for 1-2 hours, allowing the bars to firm up.
  6. After chilling, lift the mixture out of the pan and slice it into bars or squares as desired.

Nutrition

Serving: 1barCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 50mgPotassium: 200mgFiber: 3gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Always use fresh Medjool dates for the best binding; soaking dried ones improves their texture. Ensure the mixture is compact in the pan to prevent crumbling. Chill thoroughly for best results.

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