Cranberry Pistachio Breakfast Squares
- 4 Tablespoons of Coconut Oil
- 3 Tablespoons of Maple Syrup/Honey
- 4 Tablespoons of Almond Butter
- 1/2 Cup of Pistachios, Deshelled (75g)
- 1 Cup of Gluten Free Oats (100g)
- 1/4 Cup of Desiccated Coconut (20g)
- 1/2 Cup of Dried Cranberries (75g)
- Pinch of Coarse Salt
These are the handiest little grab and go breakfast. They’re crunchy and chewy and everything you crave when you need a boost of energy. The oats and pistachios are roasted for extra flavour and everything’s held together with an irresistible sticky mixture of almond butter, coconut oil and maple syrup. If you’re not grabbing these as you head out the door, try them crumbled over some warm almond milk for a yummy warming snack.
Preheat the oven to 180’C.
Roughly chop the pistachios and add them to a baking sheet with the gluten free oats. Bake them at 180’C for about 8 minutes until lightly toasted, tossing once in the middle.
While they’re cooking, roughly chop the dried cranberries and then add them to your food processor with the desiccated coconut but don’t blend yet. When they’re ready, add in the toasted pistachios and oats too.
Add the coconut oil, almond butter, maple syrup and salt to a small saucepan on medium heat and stir. When the mixture is completely melted, add it to the food processor and blend until you have a crumbly paste.
Press the mixture tightly into a small baking tin lined with parchment paper. Pop it in the fridge for about an hour to set. Slice into squares and serve.