120 cal, 16C/6F/4P/6S.
Ever since I created my “Healthy Fig Pistachio Baklava” (recipe coming to the blog soon) I’ve been craving all things pistachio. These nuts not only make all your baked goods look simply Gorgeous, they also have such a unique taste and texture.
So why not have this treat every morning for breakfast? The greed is real. So I created a breakfast bar that is made basically out of pistachios and oats. It is sweetened with only dates and bananas, and bound together with good-for-you seeds. They make a wonderfully portable snack too, I’m looking at you late afternoons, pre-workout, and everything in between!
- 1 cup + 1/4 cup shelled pistachios (150 g)
- 2 ripe bananas (240 g)
- 1/2 cup dates chopped (about 4 large medjool) (80 g)
- 1 1/2 cup rolled oats (120 g)
- 2 tbsp chia seeds (24 g)
- 2 tbsp flax seed meal (13 g)
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- (Optional) 1 tbsp semisweet chocolate chips (14 g)
Makes 16 squares. Preheat oven to 350F and line an 8×8 baking dish with parchment. Start by grounding 1 cup of the pistachios into a coarse meal in a food processor or blender (totally okay if some of it start to turn into pistachio butter) Add bananas and dates (presoak these if they’re super hard and will give your processor/blender trouble) and process until mostly smooth except for small date pieces. Whisk together oats, chia, flax, salt and cinnamon. Add the banana mixture to create the bar dough. Press into the baking dish evenly and sprinkle the rest of the pistachios and optional chocolate. Press down again. Bake for 25-30 minutes until golden around the edges.
Don’t even come near these until they have fully cooled, ideally in the fridge overnight. Cut into 16 squares and enjoy! You can keep leftovers in the fridge or freezer.
Hope you love these breakfast treats as much as I do. If you give them a try remember to tag @200isPlentySweet on instagram!