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Prune-Pistachio Oat Bars

Prune-Pistachio Oat Bars

Rinse your hands under cool water or give them a quick shot of non-stick spray. This will keep the mixture from sticking to your hands.


  • Nonstick vegetable oil spray
  • 2 tablespoons coconut oil
  • 1½ cups old-fashioned oats
  • 3 tablespoons plus 1 cup pistachios
  • ½ vanilla bean, split lengthwise
  • ½ teaspoon finely grated orange zest
  • 1 tablespoon fresh orange juice

Recipe Preparation

  • Preheat oven to 200°. Lightly coat an 8x8” baking pan with vegetable oil spray. Line with parchment paper, leaving a generous overhang on all sides. Heat coconut oil in a large skillet over medium. Add oats and cook, stirring often, until golden brown, about 4 minutes. Let cool on a plate.

  • Meanwhile, process 3 Tbsp. pistachios in a food processor until finely ground; transfer to a small bowl.

  • Scrape seeds from vanilla bean into processor and add figs, prunes, ½ cup pistachios, orange zest, orange juice, salt, and 2 Tbsp. water; process until smooth.

  • Transfer mixture to a medium bowl. Coarsely chop remaining ½ cup pistachios and add to bowl along with oats; mix well. Press firmly into prepared baking pan. Sprinkle with ground pistachios, pressing to adhere. Bake until no longer sticky, 20–25 minutes. Let cool, then cut into bars.

  • DO AHEAD: Bars can be made 2 weeks ahead. Store airtight at room temperature.

Nutritional Content

Calories (kcal) 200 Fat (g) 8 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 27 Dietary Fiber (g) 4 Total Sugars (g) 12 Protein (g) 5 Sodium (mg) 125Reviews SectionAlthough I am always looking for low sugar snack alternatives these were not sweet enough. Not worth the trouble unless you start with shelled pistachios. Could use a little honey.

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