Bright orange zest and warm hints of cinnamon and ginger wake up a hearty base of rolled oats, chopped pistachios, and cashews in these no-bake bars. Melted coconut oil and honey bind everything into a mixture that presses firmly into the pan and sets up wonderfully dense and chewy once chilled. Shredded coconut adds extra texture throughout, and a scattering of dark chocolate chips on top brings a rich, slightly bitter contrast to all that citrusy sweetness. The whole slab comes together with just one bowl and one saucepan, then firms up in the fridge until it's sliceable into neat, portable squares. It's an easy make-ahead snack to keep stocked, and it fits neatly into a dairy free lineup without any fuss.
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Learn more →12 servings
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Line an 8x8-inch baking pan with parchment paper, leaving a 1-inch overhang on two sides. In a large mixing bowl, combine the rolled oats, pistachios, cashews, shredded coconut, orange zest, cinnamon, ginger, and salt. Stir until evenly mixed.
In a small saucepan over medium-low heat, combine the coconut oil and honey. Stir continuously until the coconut oil is fully melted and the mixture is smooth and just beginning to bubble at the edges, about 2–3 minutes. Remove from heat and stir in the vanilla extract.
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