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Prep Time:10 minsAdditional Time:1 hrTotal Time:1 hr 10 minsServings:16Yield:16 squaresJump to Nutrition Facts
Prep Time:10 minsAdditional Time:1 hrTotal Time:1 hr 10 minsServings:16Yield:16 squares
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:16
Servings:
16
Yield:16 squares
Yield:
16 squares
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupcreamy natural peanut butter½cuppure maple syrup2cupsrolled oats, toasted (see Tip)½cupdried blueberries½cupchopped pistachios½teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
1cupcreamy natural peanut butter
½cuppure maple syrup
2cupsrolled oats, toasted (see Tip)
½cupdried blueberries
½cupchopped pistachios
½teaspoonsalt
DirectionsLine an 8-inch-square baking pan with parchment paper, leaving extra hanging over two sides. Lightly coat the parchment with cooking spray.Mix peanut butter and maple syrup in a large bowl. Stir in oats, blueberries, pistachios and salt. Spread the mixture firmly and evenly into the prepared pan. Refrigerate until cold, about 1 hour. Cut into 16 squares.TipsTo make ahead: Store airtight at room temperature for up to 3 days or refrigerate for up to 1 week.Equipment: Parchment paperTip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Originally appeared: EatingWell Magazine, May/June 2018
Directions
Line an 8-inch-square baking pan with parchment paper, leaving extra hanging over two sides. Lightly coat the parchment with cooking spray.Mix peanut butter and maple syrup in a large bowl. Stir in oats, blueberries, pistachios and salt. Spread the mixture firmly and evenly into the prepared pan. Refrigerate until cold, about 1 hour. Cut into 16 squares.TipsTo make ahead: Store airtight at room temperature for up to 3 days or refrigerate for up to 1 week.Equipment: Parchment paperTip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Line an 8-inch-square baking pan with parchment paper, leaving extra hanging over two sides. Lightly coat the parchment with cooking spray.
Mix peanut butter and maple syrup in a large bowl. Stir in oats, blueberries, pistachios and salt. Spread the mixture firmly and evenly into the prepared pan. Refrigerate until cold, about 1 hour. Cut into 16 squares.
Tips
To make ahead: Store airtight at room temperature for up to 3 days or refrigerate for up to 1 week.
Equipment: Parchment paper
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Originally appeared: EatingWell Magazine, May/June 2018
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Nutrition Facts(per serving)206Calories11gFat22gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
