Why You’ll Love This Recipe
I love that these bars don’t require baking, and they hold together beautifully once chilled. They’re perfect as a grab-and-go breakfast, post-workout fuel, or a mid-afternoon snack. I can make a batch at the start of the week and keep them in the fridge for whenever I need a quick energy boost. The blend of fruit, nuts, and coconut makes them feel like a treat while still being totally nourishing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup rolled oats
½ cup shelled pistachios, roughly chopped
½ cup dried cranberries
½ cup unsweetened shredded coconut
½ cup almond butter or peanut butter
¼ cup honey or maple syrup
1 teaspoon vanilla extract
Pinch of salt
Directions
-
I start by mixing the rolled oats, chopped pistachios, dried cranberries, shredded coconut, and a pinch of salt in a large bowl.
-
In a small saucepan over low heat, I warm the almond butter and honey until smooth and well blended.
-
I stir in the vanilla extract, then pour the warm mixture over the dry ingredients.
-
I mix everything together until the oats and nuts are fully coated.
-
I press the mixture firmly into a parchment-lined baking dish, making sure to pack it tightly so the bars hold their shape.
-
I refrigerate the dish for 1–2 hours until the bars are firm and set.
-
I slice them into bars and keep them chilled until ready to enjoy.
Servings And Timing
This recipe makes about 8 to 10 bars, depending on the size. It takes around 10 minutes to prep and 1 to 2 hours to chill, so the total time is roughly 1 hour and 15 minutes.
Variations
Sometimes I swap the cranberries for chopped dried apricots or cherries. I’ve also added chia seeds or flaxseed for a nutritional boost. If I want more crunch, I throw in some chopped cashews or sunflower seeds. For a sweeter touch, I drizzle melted dark chocolate over the top before chilling.
Storage/Reheating
I store these energy bars in an airtight container in the fridge for up to 1 week. They stay firm and chewy straight from the fridge. I don’t freeze them often, but when I do, I separate layers with parchment paper and thaw them in the fridge before serving. These bars don’t need reheating—just grab and go.
FAQs
Can I Make These Without Coconut?
Yes, I’ve made them without the coconut and replaced it with more oats or finely chopped nuts. The texture changes slightly but they still hold together.
Are These Vegan?
They can be! I just use maple syrup instead of honey and make sure the dried cranberries don’t have added sweeteners or gelatin.
Can I Use Quick Oats Instead Of Rolled Oats?
Yes, but the bars will be a bit softer. I prefer rolled oats for the texture, but both work well.
How Do I Keep The Bars From Falling Apart?
I make sure to press the mixture very firmly into the pan before chilling, and I always let them chill long enough to set fully.
Can I Use Another Nut Butter?
Definitely. I’ve used peanut butter, cashew butter, and even sunflower seed butter. Each gives the bars a different flavor but works just as well.
Conclusion
These Pistachio Cranberry Coconut Energy Bars are one of those simple, satisfying recipes I keep coming back to. They’re full of natural ingredients, easy to customize, and perfect for busy days. Whether I’m packing a snack for the road or just need something sweet and crunchy at home, these bars always hit the spot.
Print
Pistachio Cranberry Coconut Energy Bars
- Total Time: ~1 hour 10 minutes
- Yield: 8–10 bars
- Diet: Gluten Free
Description
These no-bake bars are fruity, nutty, and packed with clean energy—perfect for healthy snacking or a quick breakfast on the go.
Ingredients
1 cup rolled oats
½ cup shelled pistachios, roughly chopped
½ cup dried cranberries
½ cup unsweetened shredded coconut
½ cup almond butter or peanut butter
¼ cup honey or maple syrup
1 teaspoon vanilla extract
Pinch of salt
Instructions
Mix Dry Ingredients:
In a large mixing bowl, combine oats, chopped pistachios, dried cranberries, shredded coconut, and a pinch of salt.
Heat Wet Ingredients:
In a small saucepan over low heat, warm the almond butter and honey (or maple syrup) until smooth and pourable.
Remove from heat and stir in the vanilla extract.
Combine:
Pour the wet mixture over the dry ingredients. Mix thoroughly until everything is evenly coated.
Press into Pan:
Line a baking dish (8×8 works well) with parchment paper.
Firmly press the mixture into the dish using a spatula or the back of a spoon.
Chill and Set:
Refrigerate for 1–2 hours or until firm.
Slice and Serve:
Cut into bars and enjoy chilled. Store leftovers in the fridge.
Notes
Nut-Free Option: Use sunflower seed butter instead of almond/peanut butter.
Add-Ins: Try adding chia seeds, hemp hearts, or mini chocolate chips for extra nutrition and variety.
Storage:
Fridge: Keep in an airtight container for up to 7 days.
Freezer: Store for up to 2 months; thaw slightly before eating.
- Prep Time: 10 minutes
- Category: Snack / Energy Bars
- Method: No-Bake
- Cuisine: American / Health-Inspired
