Prune-Pistachio Oat Bars

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INGREDIENTS

  • Nonstick vegetable oil spray

  • 2 tablespoons coconut oil

  • 1½ cups old-fashioned oats

  • 3 tablespoons plus 1 cup pistachios

  • ½ vanilla bean, split lengthwise

  • 1 cup chopped dried figs

  • 1 cup chopped prunes

  • ½ teaspoon finely grated orange zest

  • 1 tablespoon fresh orange juice

  • ¾ teaspoon kosher salt

RECIPE PREPARATION

  • Preheat oven to 200°. Lightly coat an 8x8” baking pan with vegetable oil spray. Line with parchment paper, leaving a generous overhang on all sides. Heat coconut oil in a large skillet over medium. Add oats and cook, stirring often, until golden brown, about 4 minutes. Let cool on a plate.

  • Meanwhile, process 3 Tbsp. pistachios in a food processor until finely ground; transfer to a small bowl.

  • Scrape seeds from vanilla bean into processor and add figs, prunes, ½ cup pistachios, orange zest, orange juice, salt, and 2 Tbsp. water; process until smooth.

  • Transfer mixture to a medium bowl. Coarsely chop remaining ½ cup pistachios and add to bowl along with oats; mix well. Press firmly into prepared baking pan. Sprinkle with ground pistachios, pressing to adhere. Bake until no longer sticky, 20–25 minutes. Let cool, then cut into bars.

  • DO AHEAD: Bars can be made 2 weeks ahead. Store airtight at room temperature.

NutritionKelley Penroserecipe, prune, pistachio, oat, barsComment