Jessica’s Pistachio Oat Squares

6-ingredient Pistachio Oat Squares are a lightly sweet healthy snack, breakfast, or dessert! Easy to make, vegan, and gluten free.

Jessica's Pistachio Oat Squares

I’m excited to share this recipe today – these Pistachio Oat Squares are SO delicious!

It’s spring which means that the best cookbooks are coming out now. You know the ones – they’re brimming with fresh healthy, veggie-ful recipes. This recipe is from Jessica Murnane’s book One Part Plant. If you’re not familiar with my blog pal Jessica, you should go listen to her podcast – she’s hosted all of your favorite food bloggers (including yours truly!) and other inspiring folks who are part of the plant-forward food community.

Her mission is simple – to inspire people to eat one plant-based meal a day. No judgement, no strings. Simple as that. The cookbook reflects her vision with accessible, easy to prepare, yet delicious recipes like these oat squares.

Jessica's Pistachio Oat Squares Jessica's Pistachio Oat Squares

These are in the “snack” section of her book – Jessica noted that they’re a little too sweet for breakfast but not quite sweet enough for dessert. Well, um… I ate these for dessert and then again the next morning for breakfast – they’re addictive!

While these look so pretty with pistachios, I feel like this recipe would easily lend itself to the use of other nuts if you don’t happen to have pistachios on hand. These were so easy to make – go run to your kitchen now if you’re craving a lightly sweet, nutty, oaty snack!

Jessica's Pistachio Oat Squares One Part Plant by Jessica Murnane

This lasagna recipe is next on my to-make list – yum!

One Part Plant by Jessica Murnane

Oh, and go get her book!

If you’re looking for more oaty, nutty snacks, check out these homemade granola bars, these energy balls, or any of these 47 Best Healthy Snacks next!

4.8 from 67 reviews

Jessica's Pistachio Oat Squares

This recipe from One Part Plant by Jessica Murnane and is reprinted with permission from the publisher.
Serves: 12 Squares
  • 1 cup raw shelled pistachios
  • 1 cup rolled oats*
  • ½ teaspoon sea salt
  • ¼ cup maple syrup, more for drizzling on top
  • 2 tablespoons olive oil
  • ⅓ cup unsweetened coconut flakes
  • additional handful of chopped pistachios for the topping
  1. Preheat the oven to 350 degrees and line an 8-inch square pan with parchment paper. In a food processor with the S blade attached, process the pistachios, oats, and salt for about 30 seconds, until a meal starts to form. Drizzle in the maple syrup and olive oil while the motor is still running and the meal begins to come together into a crumbly, almost-wet dough.
  2. Press the dough evenly into the pan and cover it with coconut flakes and remaining pistachios. Bake for 10 to 12 minutes until the coconut is nice and golden brown and the dough is cooked through. You want the squares to still be a little soft - don't overbake these.
  3. Carefully lift the cooled dough out of the pan by holding two sides of the parchment paper. Cut it into squares. Drizzle a little maple syrup over the top for extra sweetness, if you like. Store the squares in a sealed container for up to a week.
*To make these gluten free be sure to use Certified Gluten Free Oats.



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Rate this recipe (after making it):  

  1. Holly

    Was so easy to make and was more flavorful and delicious than I expected. Luckily I didn’t eat the whole pan in one sitting.

    • Jeanine Donofrio

      Hi Holly, I’m so glad you enjoyed them!

  2. Nicole

    This recipe is awesome, I’ve made this so many times now. Everyone loves it. Have had to send it on to friends numerous times.

    • Jeanine Donofrio

      I’m so glad you’ve enjoyed!

  3. Courtney

    I’ve just made these- they are divine! Can I ask the best way to store them and how long they stay fresh for?

    • Jeanine Donofrio

      Hi Courtney, these are best stored at room temp and I’d say they’re best to eat within 3 or so days.

  4. Joey

    These are delicious. I’ve made them a couple of times. If you want to play with variations, it seems like you can use almost any UNSALTED nut. I’ve tried almonds and an almond/walnut combo. Both were great. I’ve also substituted unsweetened oatmeal packs that had other seeds/additions in place of plain oats, which was also fun. When it comes to the thickness — think ‘granola bar’ more than ‘cookie.’ They are thin and have a delightful, sweet taste.

    • Jeanine Donofrio

      I’m so glad you’ve enjoyed them!

  5. neelam

    I made these using peanuts instead of
    pistachios. They are delicious and so easy to make. Maple syrup is not easily available in our region.
    Honey ideally should not be heated according to dietitians.
    What are the other options that can be used?

  6. Jessica Demichelis

    Is this using the imperial system? I used the metric system and did not have enough mixture to fill the pan, so I transferred it to a small bread pan which worked well. The flavour was great and I’ll make it again once I understand the measurements.

  7. Louis de Bernard

    Loved this recipe! I subbed the coconut flakes for soya flakes (mixed in + not on top) to make them higher in protein + great as protein snack bars now!! The soya flakes dried them out to more of a biscuit, but you could add water/extra syrup if you wanted to get round this! Now part of my regular breakfast bakes!!

    • Jeanine Donofrio

      I’m so glad you enjoyed them!

  8. Andrea

    I have made many batches of these and have found that they can also be made with walnuts in place of pistachios. Very healthy and DELICIOUS! I add about 1 tsp of powdered ginger for just a bit more zing. Everyone loves them. I share this recipe often.

  9. Amelia

    For me these are dangerously addictive!
    I didn’t have pistachios so I used half almonds, half pecans (all raw), and half a ripe small banana, only half the olive oil.
    I will be making these weekly! Thank you for a delicious recipe.

    • Jeanine Donofrio

      I’m so glad you loved them!

  10. Amy

    I tried this recipe. I substituted the pistachio’s for almonds, I thought it turned out delicious 😋 nice, simple, healthy snack.
    I definitely want to try making with pistachio’s!

    • Jeanine Donofrio

      I’m glad you enjoyed it!

  11. A Evans

    Unfortunately it was a disaster as I unwittingly used salted nuts. I tripled the other ingredients to try and dilute the salt but have just ended up wasting good ingredients.

  12. Stacy

    Would these ship decently or are they too fragile? They look delicious.

    • Jeanine Donofrio

      I have a feeling they would be too fragile.

  13. Liz Weiss

    Hmmm. I made these but had to double the recipe. There is not enough dough to cover the bottom of an 8×8-inch baking pan. Your photo seems to reflect a double batch. Not sure how this recipe got published given that the content was inadequate. Strange!

    • Jeanine Donofrio

      Hi Liz, they’re not very thick bars, I just pressed until they came together but I could see how thicker bars would be nice.

  14. mia

    Hi so I wanted to make this but I was wondering how many calories for serving and if u had any information on that. 🙂

  15. jordan

    Can I use lightly salted pistachios instead of raw?

    • Jeanine Donofrio

      it might be ok if you skip the added salt in the recipe

      • Jana

        Yeah I think it might be better without salt

  16. Chacha

    I love these. They are amazing and everyone I made it for has devoured it. I always double the recipe and do it with half cashew and half pistachio. Thank you!

  17. Shumita

    They look delicious, can’t wait to try.

  18. Debbie

    How many calories are in each piece please

    • Jess

      I calculated the calories in MyFitnessPal and for the entire pan (not including pistachios sprinkled on top) it’s 1,200 calories, so if you cut 12 squares each will be 100 calories.

  19. Katie

    Might you have the Nutritional facts for these?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.