Jessica’s Pistachio Oat Squares As seen on Love & Lemons Bookmark recipe Print recipe Download recipe Share Rating 4.8 out of 5 stars (75) Ingredients 12 squares 1 cup raw shelled pistachios1 cup rolled oats*½ teaspoon sea salt¼ cup maple syrup, more for drizzling on top2 tablespoons olive oil⅓ cup unsweetened coconut flakesadditional handful of chopped pistachios for the topping Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat the oven to 350 degrees and line an 8-inch square pan with parchment paper. In a food processor with the S blade attached, process the pistachios, oats, and salt for about 30 seconds, until a meal starts to form. Drizzle in the maple syrup and olive oil while the motor is still running and the meal begins to come together into a crumbly, almost-wet dough. Step 2 Press the dough evenly into the pan and cover it with coconut flakes and remaining pistachios. Bake for 10 to 12 minutes until the coconut is nice and golden brown and the dough is cooked through. You want the squares to still be a little soft - don't overbake these. Step 3 Carefully lift the cooled dough out of the pan by holding two sides of the parchment paper. Cut it into squares. Drizzle a little maple syrup over the top for extra sweetness, if you like. Store the squares in a sealed container for up to a week. Chef’s notes *To make these gluten free be sure to use Certified Gluten Free Oats.
