Cranberry Pistachio Oat Bars

Cranberry Pistachio Oat Bars

Chewy oat bars studded with tart cranberries and crunchy pistachios for an easy snack.

Total 1 hr 30 min Makes 16 bars Calories 210/serving

Dietary

Vegetarian, Wheat free, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts

These oat bars bake into a golden, chewy slab with pockets of tart dried cranberries and toasted pistachios in every bite. A honey-brown sugar binder keeps the oats tender without turning them gummy, and a short cool makes cutting clean and simple. They travel well, making them suited for lunchboxes, hiking snacks, or a quick breakfast on busy mornings.

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1/2 cup shelled pistachios, roughly chopped
  • 3/4 cup dried cranberries
  • 1/2 cup unsalted butter, melted
  • 1/2 cup honey
  • 1/3 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 large egg

Method

  1. Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving overhang on the two long sides.

  2. In a large bowl, combine the rolled oats, chopped pistachios, dried cranberries, cinnamon, and salt.

  3. In a separate bowl, whisk together the melted butter, honey, brown sugar, vanilla extract, and egg until smooth.

  4. Pour the wet mixture over the oat mixture and stir until every oat is evenly coated.

  5. Transfer the mixture to the prepared pan and press firmly and evenly into the corners using the back of a spatula or damp hands.

  6. Bake until the top is golden brown and the edges have set, 25 to 30 minutes.

  7. Cool the bars in the pan on a wire rack for at least 30 minutes to let the binder firm up.

  8. Lift the bars out using the parchment overhang, transfer to a cutting board, and slice into 16 bars.

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    Cranberry Pistachio Oat Bars

    These oat bars bake into a golden, chewy slab with pockets of tart dried cranberries and toasted pistachios in every bite. A honey-brown sugar binder keeps the oats tender without turning them gummy, and a short cool makes cutting clean and simple. They travel well, making them suited for lunchboxes, hiking snacks, or a quick breakfast on busy mornings.

    1 hr 30 min 16 bars 210 cal

    Ingredients

    • 3 cups old-fashioned rolled oats
    • 1/2 cup shelled pistachios, roughly chopped
    • 3/4 cup dried cranberries
    • 1/2 cup unsalted butter, melted
    • 1/2 cup honey
    • 1/3 cup packed light brown sugar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon fine sea salt
    • 1 large egg

    Method

    1. 1

      Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving overhang on the two long sides.

    2. 2

      In a large bowl, combine the rolled oats, chopped pistachios, dried cranberries, cinnamon, and salt.

    3. 3

      In a separate bowl, whisk together the melted butter, honey, brown sugar, vanilla extract, and egg until smooth.

    4. 4

      Pour the wet mixture over the oat mixture and stir until every oat is evenly coated.

    5. 5

      Transfer the mixture to the prepared pan and press firmly and evenly into the corners using the back of a spatula or damp hands.

    6. 6

      Bake until the top is golden brown and the edges have set, 25 to 30 minutes.

    7. 7

      Cool the bars in the pan on a wire rack for at least 30 minutes to let the binder firm up.

    8. 8

      Lift the bars out using the parchment overhang, transfer to a cutting board, and slice into 16 bars.