Vegan Orange-Pistachio Coconut Oat Bars

Total time1 hr 20 min

Prep time15 min

Cook time5 min

Bright orange zest and warm notes of cinnamon and ginger perfume a hearty base of rolled oats, chopped pistachios, cashews, and shredded coconut in these no-bake bars. Everything gets bound together with a warm, pourable mixture that soaks into every nook, then the whole thing is pressed firm into a pan so it slices into clean, sturdy bars. A scatter of dark chocolate chips on top adds little pockets of melty richness against the toasty, nutty crunch underneath. These chill up quickly in the fridge and hold their shape beautifully, making them an easy make-ahead snack for busy weeks. Citrusy, crunchy, and just sweet enough, this is a solid pick for a vegan kitchen — great for lunchboxes, road trips, or a mid-afternoon pick-me-up straight from the fridge.

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Ingredients

12 servings

For the bars

2 cups rolled oats
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats Bobs Red Mill Rolled Oats Organic Old Fashioned - 16 Oz Bobs Red Mill Rolled Oats Gluten Free Organic Extra Thick - 32 Oz One Degree Organic Foods Gluten Free Sprouted Rolled Oats - 24 Oz Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz
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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 salt

For the binder

⅓ cup coconut oil
⅓ cup honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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