Why you’ll love it
Think of these as breakfast you can hold in your hand — chewy, chocolatey bars with bright pistachio crunch that actually feel like a treat, not a sad cereal substitute. They’re no-bake, fridge-friendly and made from five storecupboard ingredients, so you can batch-make them on a Sunday and have a grab and go breakfast all week. I first made a batch when I needed something healthy for a busy morning and they vanished so quickly I had to hide one for myself — that’s when I knew they were keeper. Serve with your morning coffee or pack them for lunchboxes; they travel brilliantly.
Makes: 12 bars
Prep time: 10 minutes (+ 30 minutes chilling)
Total time: ~40 minutes (including chill)
Ingredients (5 ingredients)
- 1½ cups pitted Medjool dates (about 8 oz; tightly packed)
- 1 cup rolled oats (old-fashioned)
- ½ cup shelled pistachios, toasted and roughly chopped (about 2.1 oz)
- ¼ cup unsweetened cocoa powder
- ¼ cup almond butter (or other nut butter)
Optional: pinch of flaky sea salt or ½ tsp vanilla extract (add for extra depth)
Equipment
- Food processor (or strong blender)
- 20 × 20 cm / 8 × 8 inch square tin, lined with baking parchment (or similar)
- Spatula, knife for slicing
Method
- Prep the dates: If your dates are firm, soak them in warm water for 10 minutes, then drain — this makes them easier to blitz.
- Process base: In a food processor, pulse the dates until a sticky paste forms. Add the almond butter and pulse to combine.
- Add dry ingredients: Add the oats, cocoa powder and half (⅔) of the chopped pistachios. Pulse in short bursts until the mixture comes together into a slightly sticky, rough dough. Scrape down the sides as needed. You want texture — not a smooth paste.
- Check & adjust: Pinch a little mixture and press — it should hold together. If too dry, add ½ tsp warm water or a little extra almond butter; if too wet, add 1–2 tbsp oats.
- Press into tin: Spoon the mixture into the lined tin and press firmly and evenly (use the back of a spoon or a piece of parchment to compact well — this helps clean slices later). Smooth the top and sprinkle the remaining chopped pistachios over. Press those in lightly.
- Chill & slice: Refrigerate for at least 30 minutes (or freeze 10 minutes) until firm. Lift from tin, slice into 12 bars with a hot, wiped knife for clean edges.
- Finish (optional): For a little glamour, drizzle melted dark chocolate over the bars or press a few whole pistachios on top.
Storage
- Store in an airtight container in the fridge for up to 10 days.
- Freeze in a single layer (then bag) for up to 3 months — defrost in the fridge or at room temperature for 10–15 minutes before eating.
Variations & swaps
- Vegan / allergy swaps: Use sunflower-seed butter instead of almond butter for a nut-free version (keep checking texture).
- Boost the protein: Stir in 1–2 tbsp of your favourite protein powder (you may need a splash extra almond butter).
- Spice it up: Add ½ tsp ground cinnamon or ¼ tsp cardamom for warmth.
- Make them cakier: Replace 25 g oats with 25 g desiccated coconut for a softer crumb.
Why it tastes great
The dates provide deep, caramel-like sweetness and act as a binder; oats give the chew; pistachios give that bright, buttery crunch and colour; almond butter rounds everything with richness; and cocoa gives the bars a proper chocolatey backbone without needing refined sugar. Texturally they’re chewy with satisfying nut flecks — exactly the kind of thing Pinterest users save for weekend breakfasts.
Estimated nutrition — per bar (recipe = 12 bars)
Assumptions: totals based on typical food-composition values for Medjool dates, rolled oats, pistachios, unsweetened cocoa and almond butter used above.
Per bar (approx.):
147 kcal • 4.2 g protein • 6.1 g fat • 0.8 g saturated fat • 22.7 g carbs • 13.2 g sugars • 3.9 g fibre • 1 mg sodium
(Estimates — actual values vary by brand/size of dates and nut butter. These are intended as a helpful guide.)
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Ingredients
Equipment
Method
- Prep the dates: If your dates are firm, soak them in warm water for 10 minutes, then drain — this makes them easier to blitz.
- Process base: In a food processor, pulse the dates until a sticky paste forms. Add the almond butter and pulse to combine.
- Add dry ingredients: Add the oats, cocoa powder and half (⅔) of the chopped pistachios. Pulse in short bursts until the mixture comes together into a slightly sticky, rough dough. Scrape down the sides as needed. You want texture — not a smooth paste.
- Check & adjust: Pinch a little mixture and press — it should hold together. If too dry, add ½ tsp warm water or a little extra almond butter; if too wet, add 1–2 tbsp oats.
- Press into tin: Spoon the mixture into the lined tin and press firmly and evenly (use the back of a spoon or a piece of parchment to compact well — this helps clean slices later). Smooth the top and sprinkle the remaining chopped pistachios over. Press those in lightly.
- Chill & slice: Refrigerate for at least 30 minutes (or freeze 10 minutes) until firm. Lift from tin, slice into 12 bars with a hot, wiped knife for clean edges.
- Finish (optional): For a little glamour, drizzle melted dark chocolate over the bars or press a few whole pistachios on top.
Nutrition
Notes
- Store in an airtight container in the fridge for up to 10 days.
- Freeze in a single layer (then bag) for up to 3 months — defrost in the fridge or at room temperature for 10–15 minutes before eating.
- Vegan / allergy swaps: Use sunflower-seed butter instead of almond butter for a nut-free version (keep checking texture).
- Boost the protein: Stir in 1–2 tbsp of your favourite protein powder (you may need a splash extra almond butter).
- Spice it up: Add ½ tsp ground cinnamon or ¼ tsp cardamom for warmth.
- Make them cakier: Replace 25 g oats with 25 g desiccated coconut for a softer crumb.
