Here’s another awesome recipe from my new book, Live to Eat Well. Pistachio and Cranberry Snack bars are my answer when I need something a little more substantial from my snack. Anyone who knows me, knows I am a snacker. I get hungry all the time. It’s probably because I tend to keep my portions small and follow my own rules for eating, which is stop when you get full. So, I don’t eat as much at home as I would if I went out to a restaurant.
I was purposeful when writing this recipe with the understanding that many of you are cutting out certain foods from your diet. Whether that’s for health purposes or just personal preference, it doesn’t matter. Don’t let anyone vilify you for your choices. I’m an “all foods fit” person and I teach this everywhere I go. So, while I use canola and olive oil as my primary oils, I also use coconut oil when I made things like this. Why? Because it helps hold these Pistachio and Cranberry Snack Bars together at room temp and especially in the refrigerator. Butter tends to do the same, but I like the taste of the coconut oil in this.
They are also gluten free. I divided the oats so you can see half, but you grind up the other half into a fine flour. Last, but not least, they are dairy free for those who are watching that. You can keep these on your counter, but they last longer (a week) in the fridge. Try these today and see what you think!
I hope you try these and ALL of the recipes from my new book, Live to Eat Well. It was such a pleasure to write. Continue on your path of healthy eating and know that all foods have a place in a balanced diet.Print
1 cup gluten-free old-fashioned rolled oats
1/4 cup coconut oil
1/4 cup creamy almond butter
1/4 cup honey
2 tablespoons unsweetened cocoa powder
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup chopped unsalted pistachios
1/2 cup dried cranberries
Preheat oven to 350°F. Line an 8-by-8 inch baking dish with parchment paper.
Divide up your oats: Put 1/2 cup in a large bowl and set aside. Put the remaining 1/2 cup in a blender and blend into oat flour. Add the oat flour to the bowl.
Add the oil, almond butter, honey, cocoa powder, eggs, vanilla, cinnamon, salt, pistachios, and cranberries and stir well. Transfer the mixture to the prepared baking dish and spread out evenly.
Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Let cool completely before cutting into 9 bars. Store in an airtight container for up to 3 day or in the refrigerator for up to a week.
You can substitute any nuts or nut butters in this recipe to make it all your own.
- Serving Size: 1 bar
- Calories: 232 calories
- Sugar: 14 grams
- Sodium: 80 mg
- Fat: 14 grams
- Saturated Fat: 6 grams
- Carbohydrates: 23 grams
- Fiber: 3 grams
- Protein: 5 grams
- Cholesterol: 21 mg