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!

4.7 from 35 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. i love that these don’t use too many ingredients but still sound like they’re packed with flavor! i’m trying to steer clear of buying granola and energy bars in store, and this sounds like the perfect recipe to make instead. thanks for sharing!

    • Jeanine Donofrio

      They’re super easy to make, let me know if you give them a try!

      • Hayli Alexander

        Hi. I tried them. Do they harden as they cool? What’s “a little soft”?

  2. Andréanne

    Hi, this recipe looks so good and easy to do! I don’t see pecans in the ingredients list, but it looks like you added some in your picture, am I right?

    • Jeanine Donofrio

      Oh I forgot to mention that I didn’t have quite enough pistachios so I filled in some walnuts. Her recipe calls for all pistachios, but I think it’ll work with any soft nut.

  3. Savvy

    Yahoo!! I have all the ingredients in my pantry… for the TIME….perhaps it’s Sunday morning?? It’s soon, I know!!

    • Jeanine Donofrio

      Love when that happens! They are fairly quick to make 🙂

  4. Bianca O'Brien

    Yum! I think a few chopped apricots would also possibly sweeten these up enough to make it feel more like a dessert! They sure are beautiful <3

    • Jeanine Donofrio

      I think that would be lovely – let me know if you give these a try!

  5. Alison

    I made these and they turned out delicious, especially warm. I love that the recipe has very little ingredients too. I admit I was skeptical as to how these would turn out as I was making them, but I was pleasantly surprised!!!

    • Jeanine Donofrio

      Yay, I’m so glad you enjoyed them!

  6. Lilian

    Is the temperature first the oven right?

    • Jeanine Donofrio

      yes – 350 Fahrenheit

  7. I love the message Jessica gives through her podcast and cookbook. As a health coach I see so often that plant-forward meals can be overwhelming to the average person. So I like how she gently suggests one plant meal a day without judgment or morals attached. Love the idea of these oat squares too!

  8. annie from

    OMG these look like they would taste like baklava, only healthier without all the oily puff pastry. We LOVE pistachios around here. yum.

  9. Maria from

    Pistachios are so underrated!! I have seen them pop up in a few baking recipes lately, and don’t know why we don’t all incorporate them more! YUM! I actually am not familiar with Jessica so thanks for the recommendation there! Love hearing about great podcasts and blogs!

  10. Photos sound fantastic Had this bookmarked to make for a while, finally made it today. My husband loved it and didn’t even miss meat!! The taste was delicious. Thank you so much!

  11. Amy from

    These look so delish! I always have oats in the cupboard so this is a good one to rustle up on the weekend ♥

    Amy // Snippets of Amy

  12. Lindsay

    This is just as amazing as it looks and super easy! Another great recipe and love the minimal ingredients too!

  13. Olives

    This is one of my favourite recipes.Love this recipe.I must try this at home.It looks delicious.Thanks for sharing.

  14. Oliver

    This is one of my favourite recipes.Love this recipe.I must try this at home.It looks delicious.Thanks for sharing.

  15. Sydney

    Loved that I already had all these ingredient in my pantry when I decided to make them on a whim. I added some dried tart cherries because pistachio + cherry = love (agree w/ above that apricot sounds good too though!). Bars were a delicious treat, though I’d cut back on the maple syrup a little if I were making these as a breakfast bar, they err on dessert level sweet to me…not sure if that would make the dough too crumbly?

    • Jeanine Donofrio

      I’m glad you liked them! Yep, they’re definitely more of a treat than a well-rounded breakfast. I’m not sure how they’d be with less maple, but can you let me know if you try?

      • Lana

        I tried them with half the maple syrup, delicious with just the right amount of sweetness but yes, very crumbly. Any ideas what to replace maple syrup with to help them stick that’s healthy and not too sweet? The only thing that comes to mind is banana?

  16. Angela from

    Yum! I love how easy these are to make! I made them a couple weeks ago and loved them. It was great having them on hand when I’m craving something sweet.

    I just made them again today and wanted to experiment with some different flavors, so I added some lemon zest and a little vanilla extract. These ones are yummy as well, though I need to tweak some of the proportions.

    Thanks for posting this recipe!

    • Jeanine Donofrio

      I’m so glad you enjoyed them!

  17. Adri

    Would honey work instead of the maple syrup?

    • Jeanine Donofrio

      yes, I think honey would work just fine!

  18. Nancy

    Made these last night and I set the timer for processing so I could pour the maple syrup and olive oil in without going more than 30 seconds. I think that is too long because I ended up with an oily ball of dough that was tough to press into the corners of the pan. Yours looks crumbly like my other bars. Next time I’ll use the measuring cup bottom to sort of press the pistachios and coconut into the dough too because everything fell off the top when they were cut. OK this sounds so negative, what is wrong with me, I love these bars!!!

    • Jeanine Donofrio

      Ha, I’m glad you liked them! The topping is a little crumbly, but that didn’t stop be from gobbling them all up 🙂

  19. Jenn Pickthall

    Was wondering how these would freeze? We have a trip overseas to do a bunch of hiking in a few weeks and I’m looking for a couple of options to make rather than buying bars. Wanting to make them, freeze them and defrost and take. Wondering if that would work/is a good idea? These look sooo delicious!

  20. Betty

    I bought some raw pumkin seeds, could not find unsweeten coconut so used the sweeten.

  21. dannie from

    I just love oats,they bring they give that crispy taste…

  22. Beccca

    Hi….they taste good, but mine didn’t harden at all – just added to yoghurt as so crumbly! any suggestions what i can do next time??

    • Jeanine Donofrio

      Hi Becca,
      Hmm… was your dough maybe too dry out of the food processor? It should pinch together – maybe a bit more water or maple syrup would help the cohesion?

  23. Beth

    I really enjoyed these (and I love the OPP cookbook!), but I just found I have a sensitivity to oats, so I’m trying to avoid them for a while to see if that helps with some health issues. Is there anything else I could use in this recipe instead? They were SO good! Thanks for any suggestions!

    • Jeanine Donofrio

      Hi Beth, I haven’t tried these without oats so I couldn’t say – so sorry!

    • Drea

      Haven’t tried this but would quinoa flakes work? I’ve used the. To make a oatmeal type cookie with success.

  24. Editorlady

    Yum. My pan was smaller but I was glad. It fit well and was perfect thickwise. Next time I’m going to double it and use a 9×13. I can’t stop sneaking them…

  25. Baker Pat

    This amount seemed far too little to cover the base of a 9in square tin; it would barely cover it, and your finished pieces look a little bigger than sliver thin.
    So I used a 6in round tin for the want of finding something smaller. 10 mIns at 170 fan was perfect and they cut up beautifully too.

  26. CC

    I’m new to your blog but loving what I am seeing! I’ve already made these twice. They couldn’t be easier to put together and are super, super delicious. I also appreciate that they can stay at room temp (in an airtight glass container) for a few days. My boyfriend has an issue with refrigerated treats and he’s the primary ‘eater’ of these!

  27. Gia

    Outstanding flavor and texture. Added chopped almonds, chia seeds and flaxseed for extra health power and this recipe will be my go to breakfast bar/midday energy boost from now on. They do crumble easily but otherwise a great granola snack.

    • Jeanine Donofrio

      Hi Gia, I’m so glad you’re enjoying the bars!

  28. Avuyile

    NYC recipes for dietary requirements

  29. Merri

    These look great! Do you think I can omit the oil?

    • Jeanine Donofrio

      I haven’t tried that, so I can’t say. They’re delicious as-is though!

  30. Tracy Carman

    These are soooooooooooooooooooooo great!!! Good bye nature valley bars! I did throw in some raisins when I grounded the nuts and oats – just cause I had one small box to use before they expired. It was such a small amount you could not even taste them. GREAT RECIPE!! Thinking dates might be a good add!

    • Jeanine Donofrio

      Hahaha, yay! I’m so glad you loved these so much!! xo

  31. Elizabeth

    Delicious !!! I used Coconut Oil instead of Oil. Use only 2 TSP of Maple Syrup.
    I also pressed them into muffin liners inside muffin tins. Seems to make it less messy and portable . More recipients like this please ; ))))

    • Jeanine Donofrio

      I’m so glad you enjoyed them!

  32. Amanda

    Can roasted and salted pistachios be used instead??

    • Jeanine Donofrio

      Hi Amanda, I really think raw would be best – roasted ones might not hold together since they would be dryer to begin with. If you give it a try, I’d probably skip most of the additional salt since salted pistachios are salty.

  33. anne

    What would be a good substitution for coconut flakes…my family isn’t a fan. Thanks.

    • Jeanine Donofrio

      Hi Anne, you can skip them and just use a few extra pistachios on top.

  34. Stephanie Scruggs

    I don’t have a 9×9 pan what would be the amounts for a 9×13 pan?

    • Jeanine Donofrio

      Hi Stephanie, I would double it and just bake it a little longer if it’s not quite firm (since it’ll be a little thicker).

  35. Jamie

    The recipe is misleading. It only produces 1/4 of the amount in the photo. I used the exact measurements but mine came out the oven very moist.

  36. Eileen

    I made your pistachio oat bars and both my husband and I love them. My question is how many calories are in each bar. We are watching our weight and tracking our food intake.

    Thank you in advance,

  37. Bev

    Could I get the fat, sugar, fibre, etc content for these pistachio oat bars please

  38. Jamie

    I used walnuts instead of pistachios, because I did not have any, and the recipe turned out pretty well!

  39. Carolyn

    I’d like to try these as written with pistachios, but don’t feel like shelling a cup’s worth. My husband is out shopping right now and can only find roasted *salted* pistachios that are shelled.
    Do you use salted or unsalted pistachios in this recipe? (Given that other nuts could replace, and they would be unsalted, I’m guessing unsalted, but if you actually made it with salted, then I’ll do it that way.)

    • Jeanine Donofrio

      Hi Carolyn – unsalted or they would be too salty as a sweet snack. I think this could work with chopped walnuts or pecan pieces.

  40. Katie

    Might you have the Nutritional facts for these?

  41. Debbie

    How many calories are in each piece please

  42. Shumita

    They look delicious, can’t wait to try.

  43. 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!

  44. 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

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.