Easy way to make Pistachio Oat Squares (With Simple Ingredients)

• Food: Pistachio Oat Squares
• Writer: Lizzie Green
• Content-Type: Food Blog

A light-sweet nutritious snack, breakfast food, or dessert, pistachio oat squares are delicious! Gluten-free, vegan, and simple to prepare.

These Pistachio Oat Squares are SO wonderful, so I’m thrilled to share the recipe with you today!

Spring means that the best cookbooks are currently being published. You know the ones; that are loaded with mouthwateringly delicious, nutrient-dense dishes.

This recipe is from One Part Plant by Jessica Murnane. If you haven’t heard of my blog friend Jessica, you should check out her podcast.

She has interviewed many of your favorite food bloggers, including myself, as well as other influential members of the plant-forward food movement.

Her goal is to encourage others to consume one plant-based meal every day. No strings attached, no judgment. Just like that.

The accessible, simple-to-make, yet delicious recipes in the cookbook, like these oat squares, represent her vision.

These are listed under “snack” in her book; Jessica commented that they aren’t quite sweet enough for dessert but are a little too sweet for breakfast. Well, uh… These are so addicting that I ate them for breakfast the following morning as well as for dessert!

Although pistachios make them so attractive, I believe that if you don’t happen to have any on hand, other nuts will work just as well in this recipe. If you’re in the mood for a mildly sweet, nutty, oaty snack, head straight to your kitchen since they were incredibly simple to make!

Pistachio oat squares

This recipe is taken from Jessica Murnane’s book One Part Plant and has been used with permission from the publisher.

Ingredients

• 1 cup raw shelled pistachios
• 1 cup rolled oats
• ½ teaspoon sea salt
• ¼ cup maple syrup, more for drizzling on top
• 2 tablespoons olive oil
• ⅓ cup unsweetened coconut flakes
• an additional handful of chopped pistachios for the topping

Instructions

1. Put an 8-inch square pan in the oven and preheat it to 350 degrees. Pistachios, oats, and salt should be processed in a food processor fitted with an S blade for about 30 seconds, or until a meal begins to form. While the motor is still running, drizzle in the maple syrup and olive oil until the mixture starts to come together into a crumbly, nearly wet dough.
2. Sprinkle the remaining pistachios and coconut flakes on top of the dough after pressing it evenly into the pan. Bake for 10 to 12 minutes, or until the dough is cooked through and the coconut is nicely browned. Don’t overbake these; you want the squares to still be a touch soft.
3. Holding two edges of the parchment paper, carefully pull the dough out of the pan once it has cooled. Give it a square cut. If you’d like, drizzle some maple syrup on top for more sweetness. The squares can be kept for up to a week in a sealed container.

Notes

Use only Certified Gluten Free Oats to make these gluten-free.