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A top-down view of pistachio cranberry chia bars neatly arranged on a cooling rack after being cut. The vibrant green of the pistachios and red of the cranberries stands out.

Pistachio Cranberry Chia Bars: Easy, No-Bake & Healthy

These Pistachio Cranberry Chia Bars are the perfect healthy, no-bake snack. Packed with wholesome ingredients like oats, nuts, and seeds, they are easy to make and perfect for meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 bars
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rolled oats Old-fashioned, not instant.
  • 1 cup raw pistachios Unsalted and roughly chopped.
  • 1/2 cup dried cranberries
  • 1/4 cup chia seeds
  • 1 cup creamy almond butter Unsalted is preferred.
  • 1/2 cup honey Or maple syrup.
  • 2 tbsp coconut oil Melted.
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Equipment

  • 1 8x8 inch baking pan
  • 1 Large Mixing Bowl
  • Parchment Paper

Method
 

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to use as handles.
  2. In a large bowl, combine the rolled oats, chopped pistachios, dried cranberries, and chia seeds. Mix well.
  3. In a separate microwave-safe bowl, combine the almond butter, honey, and coconut oil. Microwave for 30-45 seconds, then stir until smooth. Mix in the vanilla extract and sea salt.
  4. Pour the wet almond butter mixture over the dry oat mixture. Stir with a spatula until everything is well combined and sticky.
  5. Transfer the mixture into the prepared pan. Press down very firmly and evenly with your hands or the bottom of a glass to pack it tightly.
  6. Refrigerate for at least 2-3 hours or freeze for 1 hour, until the bars are firm.
  7. Remove from the pan using the parchment paper handles and slice into 12 bars.

Notes

Toasting Tip: For a richer flavor, toast the oats and pistachios at 350°F (175°C) for 8-10 minutes and cool completely before using.
Storage: Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.