• 100g Pistachio (only the nut, no shell)
  • 80g Rolled Oats
  • 30g Pepitas
  • 100ml of Maple Syrup
  • 0.2g Sea Salt
  • 5ml Olive Oil
  • 50g Coconut Flakes
  • 1 Scoop Onest chocolate whey protein


  1. Preheat the oven 180C (350F)
  2. Using a food processor, blend the Pistachios, Oats, Pepitas and Salt for 1 minute or until a thick, consistent texture starts to form.
  3. Drizzle the olive oil and maple syrup over the mix. 
  4. Continue blending until the mixture becomes wet/moist.
  5. Cover a baking tray with baking paper and add the mixture, pressing down do compact it and make sure won’t crumble.
  6. Sprinkle Coconut Flakes & Onest Chocolate Whey Protein over the top.
  7. Bake for 15-20 minutes or until the coconut becomes golden (hint: check regularly to avoid the squares becoming too dry or crumbly!)
  8. Let it cool and cut in squares.
You can store these delicious Oat and Pistachio squares for up to two weeks in a dry place.

Serves : 9

Calories per serve : 217

Macros per serve : 7.7P/20.4C/11.7F