Low Iodine Orange-Pistachio Coconut Oat Bars
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Learn more →Ingredients
12 servings
For the bars
- 2 cups rolled oats
- ½ cup raw pistachios, roughly chopped
- ½ cup raw cashews, roughly chopped
- ½ cup unsweetened shredded coconut
- 1 tbsp orange zest (from about 1 large orange)
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For the binder
- ⅓ cup coconut oil
- ⅓ cup honey
- 1 tsp pure vanilla extract
For serving
- ¼ cup dark chocolate chips (70% cacao or higher) (optional)
Instructions
- 1
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.
- 2
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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