Description
These Pistachio Cranberry Chia Bars are a wholesome, satisfying snack packed with natural sweetness and a delightful crunch. Made with almond flour, chia seeds, dried cranberries, and roasted pistachios, they are perfect for a nutritious breakfast on-the-go or a midday energy boost. With a balance of nutty flavors and chewy texture, these bars are easy to prepare and baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- 0.33 cup melted coconut oil
- 0.5 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1.5 cups almond flour
- 1 tablespoon chia seeds
- 1 pinch salt
Add-ins
- 0.66 cup chopped dried cranberries
- 0.5 cup roasted pistachios
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking and allow easy removal of the bars after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil, honey, eggs, and vanilla extract until smooth and fully combined, creating a cohesive liquid base for the batter.
- Add Dry Ingredients: Stir in the almond flour, chia seeds, and a pinch of salt into the wet mixture, mixing until a batter forms with uniform consistency.
- Incorporate Add-ins: Gently fold in the chopped dried cranberries and roasted pistachios, reserving about a tablespoon of each to sprinkle on top before baking, enhancing both the flavor and presentation.
- Prepare for Baking: Spread the batter evenly in the prepared baking dish, then sprinkle the reserved cranberries and pistachios on top to create an attractive and tasty crust.
- Bake: Bake in the preheated oven for 22 to 25 minutes, or until the edges turn golden brown and the center is set, indicating the bars are fully cooked.
- Cool and Slice: Allow the bars to cool in the pan for about 10 minutes, then carefully lift them out using the parchment paper. Let them cool completely on a wire rack before slicing into 12 equal bars for serving.
Notes
- Ensure the coconut oil is melted but not hot to avoid cooking the eggs prematurely when mixing.
- Use parchment paper to line the baking dish for easy removal and clean-up.
- The bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
- For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and replace honey with maple syrup.
