Mediterranean Pistachio Cranberry Chia Bars

Shopping list

• 1.5 cups rolled oats

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• 10 pieces Medjool dates — pitted

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• 0.5 cups almond butter — or peanut butter

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• 2 tbsp honey — or maple syrup

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• 1 tsp vanilla extract

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• 0.33 cups pistachios — roughly chopped

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• 0.33 cups dried cranberries — chopped if large

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• 2 tbsp black chia seeds

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• 0.25 tsp salt

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Step by step

1. 1

   Add rolled oats to a food processor and pulse until they resemble a coarse flour.

2. 2

   Add the pitted Medjool dates and process again until a sticky mixture forms.

3. 3

   In a small saucepan over low heat, warm the almond butter and honey until smooth and easy to stir. Remove from heat and mix in the vanilla extract and salt.

4. 4

   Pour the warm nut butter mixture into the food processor and pulse until fully combined.

5. 5

   Transfer the mixture to a bowl and fold in the chopped pistachios, dried cranberries, and chia seeds until evenly distributed.

6. 6

   Line an 8×8-inch pan or loaf pan with parchment paper. Press the mixture firmly into the pan using the back of a spoon or a flat glass to compact it well.

7. 7

   Refrigerate for 1–2 hours until firm.

8. 8

   Lift out using the parchment paper and slice into bars or squares.

9. 9

   Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.