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Pistachio and Cranberry Oat Bars

Course: Snack
Servings: 16 bars
Calories: 250kcal


  • 1/2 cup all-purpose flour
  • 1/2 cup regular or quick-cooking rolled oats
  • 1/3 cup packed brown sugar
  • 1/4 cup butter melted
  • 3/4 cup sweetened condensed milk
  • 1 cup flaked coconut
  • 1 cup shelled dry-roasted pistachio nuts
  • 1 cup chopped dates
  • 1 cup dried cranberries or dried apricots cut into small pieces


  • Preheat oven to 325°
  • Line an 8 x 8 x 2-inch baking pan with foil; extending the foil over pan edges. Lightly coat foil with nonstick cooking spray and set aside.
  • In a medium bowl, combine flour, oats, and brown sugar. Stir in butter until mixture comes together. Press 3/4 cup of the oats mixture into bottom of the pan.
  • In a small saucepan over low heat, bring condensed milk to boiling. Meanwhile, in a bowl, combine coconut, nuts, dates, and cranberries or apricots; add condensed milk to the mixture. Stir to combine.
  • Pour coconut mixture over oats layer, using a spatula to spread evenly.
  • Sprinkle remaining oats mixture over filling.
  • Bake for 30 minutes or until lightly golden. Cool on a rack for 5 minutes. Lift foil from pan by edges; cool completely and cut into rectangles.