Dubai-Style Pistachio Oat Bars
These vibrant, chewy flapjacks are made with naturally sweet toasted coconut, homemade pistachio butter, and a handful of wholesome ingredients. Bound together with maple syrup and optionally finished with a rich dark chocolate topping, they’re perfect as a snack, lunchbox filler, or healthier sweet treat.
Takes 40 minutes
Serves
Ingredients
For the flapjack base
- 120 g shelled pistachios about 1 cup
- 100 g rolled oats 1 cup
- 60 g desiccated coconut ¾ cup
- 60 g chopped shelled pistachios ½ cup
- 100 ml maple syrup ⅓ cup + 1 tbsp
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tbsp chia seeds
- Pinch of sea salt
For the topping
- 200 g dark chocolate about 1¼ cups chopped
- 1 tsp coconut oil
- Flaky sea salt or crushed nuts/seeds to garnish
Instructions
Toast the coconut and make the pistachio butter
- In a dry frying pan, toast 60g desiccated coconut (¾ cup) over a medium heat for 2–3 minutes until golden and fragrant, stirring frequently. Set aside to cool.
- In a high-speed blender or food processor, blend 120g pistachios (1 cup) with 2 tbsp coconut oil until smooth and creamy, scraping down the sides as needed. This will take 3–5 minutes depending on your blender.
Combine the dry ingredients
- In a large mixing bowl, add 100g oats (1 cup), the toasted coconut, 60g chopped pistachios (½ cup), 1 tbsp chia seeds, and a pinch of sea salt. Stir to combine.
Mix in the wet ingredients
- Add the pistachio butter (about 120g / ½ cup), maple syrup, and vanilla extract. Mix well until evenly combined and sticky.
Press into a tin
- Line a small tray or loaf tin (approx. 20 × 20 cm) with baking parchment. Press the mixture evenly into the tin using the back of a spoon or damp fingers to smooth the surface.
Chocolate topping
- Melt the dark chocolate with 1 tsp coconut oil using a bain-marie or in short bursts in the microwave. Pour over the flapjack base and spread evenly. Garnish with flaky sea salt or chopped pistachios if desired.
Chill and slice
- Place the tray in the fridge or freezer for about 20 minutes, until fully set. Slice into 12 bars or squares and enjoy.