Raspberry Pistachio Protein Squares

Raspberry Pistachio Protein Squares

Chewy no-bake squares layered with tart raspberry and crunchy pistachio.

Total 2 hr 30 min Makes 16 squares Calories 215/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

These no-bake protein squares combine a dense oat and nut butter base with a tart raspberry layer and a crumble of chopped pistachios on top. Chilling sets the layers firm enough to slice cleanly, making them a portable snack for post-workout refueling or a quick breakfast. The combination of oats, protein powder, and nut butter keeps them satisfying without being overly sweet.

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 cup vanilla protein powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 cup creamy natural almond butter
  • 1/2 cup honey
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries
  • 2 tablespoons seedless raspberry jam
  • 1 tablespoon lemon juice
  • 2/3 cup shelled pistachios, chopped

Method

  1. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.

  2. In a large bowl, whisk together the rolled oats, protein powder, cinnamon, and salt.

  3. In a saucepan over low heat, warm the almond butter, honey, and melted butter together, stirring until smooth, about 3 minutes.

  4. Remove from heat and stir in the vanilla extract.

  5. Pour the warm almond butter mixture over the oat mixture and stir until fully combined and no dry patches remain.

  6. Press two-thirds of the oat mixture firmly and evenly into the bottom of the prepared pan to form the base layer.

  7. In a small saucepan over medium heat, combine the raspberries, raspberry jam, and lemon juice. Mash with a fork and simmer, stirring occasionally, until thickened, about 5 minutes.

  8. Let the raspberry filling cool for 10 minutes, then spread it evenly over the base layer in the pan.

  9. Crumble the remaining oat mixture evenly over the raspberry layer, pressing lightly so it adheres.

  10. Scatter the chopped pistachios evenly over the top and press gently into the surface.

  11. Cover and refrigerate until firm enough to slice cleanly, at least 2 hours.

  12. Lift from the pan using the parchment overhang, then cut into 16 squares.

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    Raspberry Pistachio Protein Squares

    These no-bake protein squares combine a dense oat and nut butter base with a tart raspberry layer and a crumble of chopped pistachios on top. Chilling sets the layers firm enough to slice cleanly, making them a portable snack for post-workout refueling or a quick breakfast. The combination of oats, protein powder, and nut butter keeps them satisfying without being overly sweet.

    2 hr 30 min 16 squares 215 cal

    Ingredients

    • 2 cups old-fashioned rolled oats
    • 1 cup vanilla protein powder
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon fine sea salt
    • 1 cup creamy natural almond butter
    • 1/2 cup honey
    • 1/4 cup unsalted butter, melted
    • 1 teaspoon vanilla extract
    • 1 1/2 cups fresh raspberries
    • 2 tablespoons seedless raspberry jam
    • 1 tablespoon lemon juice
    • 2/3 cup shelled pistachios, chopped

    Method

    1. 1

      Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.

    2. 2

      In a large bowl, whisk together the rolled oats, protein powder, cinnamon, and salt.

    3. 3

      In a saucepan over low heat, warm the almond butter, honey, and melted butter together, stirring until smooth, about 3 minutes.

    4. 4

      Remove from heat and stir in the vanilla extract.

    5. 5

      Pour the warm almond butter mixture over the oat mixture and stir until fully combined and no dry patches remain.

    6. 6

      Press two-thirds of the oat mixture firmly and evenly into the bottom of the prepared pan to form the base layer.

    7. 7

      In a small saucepan over medium heat, combine the raspberries, raspberry jam, and lemon juice. Mash with a fork and simmer, stirring occasionally, until thickened, about 5 minutes.

    8. 8

      Let the raspberry filling cool for 10 minutes, then spread it evenly over the base layer in the pan.

    9. 9

      Crumble the remaining oat mixture evenly over the raspberry layer, pressing lightly so it adheres.

    10. 10

      Scatter the chopped pistachios evenly over the top and press gently into the surface.

    11. 11

      Cover and refrigerate until firm enough to slice cleanly, at least 2 hours.

    12. 12

      Lift from the pan using the parchment overhang, then cut into 16 squares.