Sweetened with honey and brought together by olive oil, our satisfying Orange-Pistachio Oat Squares combine nuts, old-fashioned rolled oats, coconut flakes, orange zest, and salt to create a flavorful breakfast option that can be enjoyed throughout the day. A sprinkle of flaky sea salt adds the final flourish to this tasty treat.
Orange Pistachio Oat Squares
Makes 16
Ingredients
- 1ÂĽ cups raw shelled pistachios, divided
- 1 cup old-fashioned rolled oats
- ½ cup unsweetened coconut flakes,
- divided
- 2 tablespoons orange zest
- â…› teaspoon kosher salt
- ÂĽ cup honey
- 2 to 3 tablespoons extra-virgin olive oil
- Garnish: flaky sea salt
Instructions
- Preheat oven to 350°. Spray an 8-inch square baking pan lightly with baking spray; line on all sides of pan with parchment paper, letting excess extend over sides.
- In the work bowl of a food processor, combine 1 cup pistachios, oats, ÂĽ cup coconut flakes, orange zest, and salt. Pulse until coarse, 10 to 12 times.
- In a small bowl, whisk together honey and olive oil. Add honey mixture to pistachio mixture and pulse until well combined and mixture holds when pressed together.
- Transfer mixture to prepared pan, spreading evenly. Top with remaining ÂĽ cup pistachios and remaining ÂĽ cup coconut flakes and gently press into top to adhere.
- Bake until golden brown, 12 to 15 minutes. Let cool completely in pan. Using excess parchment as handles, lift and transfer to cutting board; cut into squares. Garnish with flaky sea salt, if desired. Stored at room temperature in an airtight container for up to 3 days.
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