Ingredients
Method
- Line Pan: Line an 8x8-inch square baking pan with parchment paper, leaving overhang handles.
- Mix Dry: In a large bowl, stir together the rolled oats, chia seeds, chopped pistachios, dried cranberries, and sea salt.
- Melt Wet: In a small saucepan over low heat, gently warm the almond butter and honey together until loose and easily pourable. Stir in the vanilla extract.
- Combine: Pour the warm wet mixture into the dry ingredients. Mix thoroughly until all oats are wet.
- Press: Transfer the mixture into the lined pan. Press down firmly using a flat cup or wet hands until highly compact.
- Chill: Refrigerate for at least 2 to 3 hours until completely firm.
- Slice: Use the parchment handles to lift the block onto a cutting board. Cut into 12 bars.
Notes
- Firm Packing: Press the mixture down as hard as possible into the pan. This is the secret to bars that hold together without crumbling.
- Chilling Time: Do not rush the refrigerating process. Chia seeds need at least 2 hours to absorb moisture and bind the oats.
- Runny Nut Butter: Use fresh, runny natural nut butter. If it is dry or chalky, the bars will crumble.
- Nut Variations: Swap pistachios for walnuts, pecans, or almonds based on what you have in your pantry.
- Fruit Swaps: Swap dried cranberries for chopped dried figs, dates, or raisins.
- Vegan Option: Substitute the honey with pure maple syrup or brown rice syrup.
- Storage: Keep refrigerated in an airtight container for up to 7 days. Use parchment paper between layers to prevent sticking.
- Freezing: Wrap individually and freeze for up to 2 months.