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Its FINALLY cooling off down here and we're going camping again next weekend! The last time we went camping was back in June and I wanted to make something more than hot dogs and smores. So I made these!...and smores. I made these before we left the house and stored them in a large plastic Tupperware container with a lid, so they wouldn't get jostled around in the cooler. It maximizes super fun camping time since you don't have to spend any energy making dinner. You simply pull them out of the cooler and toss them on the campfire. I'm hoping this the first of many foil packet meals I plan to create. I think my next challenge will be to make a kid-friendly meal. And breakfast. And healthy dessert! Ingredients (per packet): 1 medium gold potato, chopped into bite-sized pieces 1/2 cup cauliflower florets 1/2 cup canned chickpeas, drained and rinsed 1/2 cup cherry tomatoes, halved 2 tbsp coconut milk 1/2 tsp Garam Masala 1/2 tsp salt 1/4 tsp black pepper 1/8 tsp cayenne pepper (optional) 1/2 tsp ground turmeric 2 tbsp fresh chopped cilantro 2 tbsp sliced green onions 1 clove of garlic, minced 1 piece of aluminum foil, around 12" x 12" Gather/chop all your ingredients and set aside. Lay a piece of aluminum foil out and place the potatoes in the center, followed by the cauliflower, chickpeas, and tomatoes on top. Continue with the coconut milk, garam masala, salt, black pepper, cayenne pepper (if using), and ground turmeric. Finish by topping the pile with cilantro, green onions, and minced garlic. Bring two opposite ends of the foil together and fold down several times until it reaches just above the top of the food inside. Fold up each of the two remaining ends securely and place in a large plastic (or other type) of container with a lid. When you're ready to cook and the campfire is roaring, you can either place on the grill grate that comes with most campfire pits, or you can place it on top of the coals on the periphery of the fire. The cooking times will vary, depending on how hot your fire is and the placement of the foil packets on or near the fire. I would shoot for at least 20 minutes and no more than 40 minutes. Use tongs to remove from the fire and allow them to cool for 5-10 minutes until its safe to touch and open. Give the curry a stir to evenly distribute the spices, juices, and coconut milk. You can eat it right out of the foil packet or transfer to a bowl!

I admit I went a little crazy on this one. But once I figured out the formula, I couldn't stop with the flavor combinations. I might even have to do a second post with new flavors. I'm curious to see what you guys create! Don't be fooled, this isn't a dessert. This is a meal. The high dietary fiber and nutrient-rich ingredients are filling and satisfying. So satisfying that you probably won't be hungry for several hours after eating, and that's coming from someone who is ALWAYS hungry. Each recipe below is for a single serving, but the recipe is easy to duplicate. Please note: this page contains affiliate links through Amazon, and I may earn a small commission on these products at no additional cost to you. Cinnamon Swirl Ingredients: 1/2 cup of rolled oats 1/2 cup of plant milk (I used oat milk) 2 dates (I used medjool) 1 ripe banana 1/2 tsp baking powder 1/2 tsp ground cinnamon 1/2 tsp vanilla extract Pinch of salt Swirl: 1 tbsp almond butter 1 tbsp maple syrup 1/2 tsp cinnamon Combine all ingredients, except for the swirl ingredients, in a high speed blender until smooth. Pour into a mid-sized greased ramekin. In a separate small bowl, stir the swirl ingredients together and spoon the swirl ingredients on top. Using a toothpick or knife, stir the swirl around to make it....swirly? Pop into a 375 degree-oven and bake for 35-40 minutes, or until you can insert a toothpick in the center and it comes out clean. Remove from the oven and let sit for 5 minutes before devouring! Blueberry Muffin Ingredients: 1/2 cup of rolled oats 1/2 cup of plant milk 1 ripe banana 2 dates 1/2 tsp vanilla extract 1/4 tsp almond extract 1/2 tsp baking powder Pinch of salt 2 tbsp of fresh or frozen blueberries, plus more for the topping Combine all ingredients, except for the blueberries, in a high speed blender until smooth. Add blueberries to the blender and fold into the batter using a spatula. Pour the batter into a mid-sized greased ramekin and add additional blueberries to the top. Bake at 375 degrees for 35-40 minutes, or until you can insert a toothpick in the center and it comes out clean. Remove from the oven and let sit for 5 minutes before devouring! Birthday Cake Ingredients: 1/2 cup rolled oats 1/2 cup plant milk 1 ripe banana 1/2 tsp vanilla extract 1/4 tsp almond extract 2 dates 1/2 tsp baking powder Pinch of salt 1 tsp of sprinkles Combine all ingredients, except for the sprinkles, in a high speed blender until smooth. Pour the batter into a mid-sized greased ramekin and add the sprinkles to the top. Bake at 375 degrees for 35-40 minutes, or until you can insert a toothpick in the center and it comes out clean. Remove from the oven and let sit for 5 minutes before devouring! Peanut Butter Chocolate Chip Ingredients: 1/2 cup rolled oats 1/2 cup plant milk 1 ripe banana 2 dates 1/2 tsp vanilla extract 1/2 tsp baking powder Pinch of salt 1 heaping tbsp of all-natural peanut butter Vegan chocolate chips to sprinkle on top (I like Enjoy Life brand) Lava center: 1.5 tbsp all natural peanut butter 2 tsp cocoa powder 2 tsp maple syrup Combine all ingredients, except for the lava center ingredients and chocolate chips, in a high speed blender until smooth. Pour half of the batter into a greased mid-sized ramekin. In a separate bowl, mix the lava ingredients together until combined. Spoon the lava ingredients into the center of the batter in the ramekin. Pour the remaining batter on top until the lava center is completely covered by batter. Sprinkle with chocolate chips. Bake at 375 for 35-40 minutes. Remove from the oven and let sit for 5 minutes before devouring! Chocolate Raspberry Ingredients: 1/2 cup rolled oats 1/2 cup plant milk 1 ripe banana 2 dates 2 tbsp cocoa powder 1/2 tsp vanilla extract 1/2 tsp baking powder Pinch of salt 2 tbsp of Raspberry Chia Pudding Vegan Chocolate Chips Combine all ingredients, except for the raspberry chia pudding and chocolate chips, in a high speed blender until smooth. Pour half of the batter into a greased mid-sized ramekin. Spoon the raspberry chia pudding into the center of the batter in the ramekin. Pour the remaining batter on top until the lava center is completely covered by the batter. Sprinkle with chocolate chips. Bake at 375 for 35-40 minutes. Remove from the oven and let sit for 5 minutes before devouring!

I love this recipe because My kids will eat it and Its a great way to clean out the fridge You can think of this recipe as more of a guideline. If you have different veggies you need to eat up, feel free to use them! I've used purple cabbage, kale, spinach, sugar snap peas and broccoli before, all with delicious results. This particular combination of pineapple and veggies was a hit with the kids so I try to stick with it. Every once in a while I will add scrambled eggs, if I have them available. In general though, I try to stay away from them. I've noticed that it leaves myself and my kids a bit congested. The average person eats over 350 eggs per year, including whole eggs and also all the foods with hidden egg ingredients. Humans have eaten eggs for thousands of years. They were once an amazing survival food for us to eat in areas of the planet where there were no other food options during certain times of the year. That changed, however, at the turn of the 20th century when the auto-immune, viral, bacterial, and cancer epidemics began. Eggs, along with dairy and gluten, are the most inflammatory foods you can eat. When you have a weakened digestive system, including low hydrochloric acid, eggs can cause an increase in ammonia, which can saturate and irritate the central nervous system. If you're struggling with any illness such as Lyme disease, lupus, chronic fatigue syndrome, migraines, or fibromyalgia, avoiding eggs can give your body the support it needs to get better. The biggest issue with eggs is that they're a prime food for cancer and other cysts, fibroids, tumors, and nodules. Women with polycystic ovary syndrome (PCOS), breast cancer, or other cysts and tumors should avoid eggs altogether. Also, if you're trying to prevent cancer, fight an existing cancer, or avoid a cancer relapse, steer clear of eggs! Eggs also cause inflammation and allergies; feed viruses, bacteria, yeast, mold, Candida, and other fungus; and trigger edema in the lymphatic system. Often people who are diagnosed with Candida or mycotoxins are told that eggs are a good, safe protein that will starve the Candida and mycotoxins when in reality, nothing could be further from the truth. Give this egg-free fried rice a try and pay attention to how you feel afterwards. You might be surprised at the results! Ingredients: 3 tbsp of Avocado oil 1/3 cup sliced green onions 1 - 14 oz. package of riced cauliflower 1 red bell pepper, chopped 2 cloves of garlic, minced 1 tsp grated ginger root 1 cup of brown jasmine rice, cooked 1/4 cup coconut aminos 1/4 tsp red pepper flakes 1 medium carrot, grated 2 cups of fresh pineapple chunks (or frozen, defrosted) 1 cup of frozen peas 1 tsp toasted sesame oil 1 tbsp sesame seeds, either white or black Salt to taste Chopped cilantro for serving Heat a large non-stick skillet over medium-high heat. Add the avocado oil and once it starts to shimmer, add the green onions and cook for a minute stirring constantly. Add the riced cauliflower and red bell pepper and sauté for another 5 minutes until the red bell pepper softens a bit. Add the garlic and ginger and cook for another minute, stirring constantly. Add the cooked brown jasmine rice and stir to combine. Allow the rice to cook without stirring for 3-4 minutes, getting a good, brown crust to form a bit. Add the coconut aminos and red pepper flakes and stir to combine. Next, add the shredded carrot, frozen peas, and pineapple chunks and stir together. Allow to cook for another 3-5 minutes. Remove from heat and add the sesame oil and garnish with sesame seeds, salt, and chopped cilantro. Stir to combine and serve immediately.

Baking is NOT my thing. I feel a good baker is a regimented one and, that, I am not. But what kind of a food blogger would I be without baked goods? You are going to LOVE these. Rich in dietary fiber, they stick to your ribs, reduce cravings, and provide good, clean energy. When its time to trade in your summer frozen smoothie routine to something warmer, these muffins hit just right. The blueberries and chia seeds pack an antioxidant punch, along with some quality omega-3's from the chia seeds. Have I mentioned this whole recipe comes together in your high-speed blender? Well, it does! Easy to make, easy to clean - my kind of baking recipe. Ingredients: 2 cups of oats 2 ripe bananas 1 large chia egg (1 generous tablespoon of ground chia seeds + 4 tablespoons of water) 1/4 cup + 2 tbsp maple syrup 1/4 cup cashew butter 1/4 cup plant milk 1 tsp baking powder 1 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1/4 cup frozen wild blueberries, defrosted and drained of their juices Preheat the oven to 350 degrees Fahrenheit. Make your chia egg by combining the ground chia seeds and water in a small bowl and set aside for at least 5 minutes. Add all ingredients to a high speed blender, except for the blueberries, and blend on high. You will probably need to use your blender's tamper or spatula to help it along as this is a very thick, sticky batter. Once blended, add the blueberries to the blender pitcher and use a spatula to fold them in as best you can without over mixing. Portion the batter into the greased muffin tin, filling each cup three quarters full. Add a few extra blueberries on the top of each muffin for aesthetics. Bake at 350 for 15 minutes. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a cooling rack. Its best to wait until these muffins are almost completely cool to eat them because warm oat flour can have a gummy texture. As they cool, they become lighter and fluffier. Makes 10 muffins.

If it's pizza flavored, it will be a hit in my house. In a desperate attempt to get my kids to eat something other than chicken nuggets, pizza, and fruit, the Pizza Burger was born. The base of this burger is white cannellini beans, an inexpensive and readily available pantry ingredient. If you keep them stocked, you can can always whip up a batch of these burgers. My kids like it topped with a piece of pepperoni, but I've added a bit of fennel to the burger itself to give you that pepperoni vibe. I like to top my burger with fresh basil, spinach, and tomato slices, but you could also use arugula, Kalamata olives, vegan cheese, or anything else you like on your pizza! Ingredients: 1 - 19 oz. can of cannellini beans, drained and rinsed 1 cup of oat flour, coarsely ground 1/3 cup tomato sauce 2 tsp Greek oregano 1 tsp dried basil 1/4 tsp dried thyme 1 tsp salt 1/4 tsp red pepper flakes 1/2 tsp onion powder 1 tsp garlic powder 1/8 - 1/4 tsp ground fennel To make the oat flour, simply put rolled oats in a blender and pulse a few times until coarsely ground. In a large bowl, mash the cannellini beans with a potato masher until mostly mooshed. I like to leave a few chunks for texture. Add the remaining ingredients to the mashed beans and stir until thoroughly combined with a wooden spoon or stiff spatula. Using your hands, form the bean mixture into golf ball- to baseball-sized balls, then flatten into patties. Heat a large, non-stick skillet over medium high heat and add a teaspoon of avocado or coconut oil. Feel free to skip the oil if you're watching your fat intake, but make sure you're using a true non-stick pan, otherwise the beans will stick. Fry on each side until golden brown, anywhere from 3-4 minutes each side. Move to a cooling rack while you finish cooking the other patties. Serve immediately with any or all of your favorite pizza toppings!

I used to work for a restaurant back in college that served a Cajun chicken and sausage pasta that was pretty amazing. None of it was healthy. But this one is! High in vitamin C from the bell peppers, selenium from the mushrooms, healthy fats from the cashews in the sauce, and the anti-inflammatory properties of capsaicin. This is a creamy pasta dish that you can feel good about! Ingredients: Sauce: 1 cup raw cashews, soaked for in hot water for at least 20 minutes 2 tbsp blackening spice Juice of 1 lemon 1 cup of almond milk, unsweetened and unflavored 1 tsp apple cider vinegar 1 tsp salt 1 clove of garlic Pasta: 16 oz. sliced baby bella mushrooms 2 tbsp Extra Virgin olive oil 1 yellow onion, thinly sliced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 tbsp. blackening spice Pinch of salt 1 package of gluten free pasta Fresh chopped parsley to garnish Heat a large non-stick skillet over medium high heat and leave the pan dry. Add the sliced mushrooms to the dry pan and sauté, stirring occasionally, for 10 - 12 minutes. Once soft and slightly browned, remove from the pan. Return the pan to medium heat and add the olive oil. Once the olive oil is shimmering, add the onion, red & green bell peppers. Sauté for about 5-8 minutes, stirring occasionally. Add the mushrooms back to the pan along with the blackening spice. Stir to coat and sauté for another 5-10 minutes. While your veggies are cooking, combine all the sauce ingredients in a high speed blender and blender until smooth and creamy. Prepare the pasta according to the package directions. Once the pasta is done, drain and add back to the pan. Add the sautéed veggies and pour the sauce over the top. Stir to coat, adding some pasta water if its too dry. Add extra salt if it needs it. Garnish with fresh parsley and serve hot!

I'm not sure why or how, but somewhere along the way my brain interpreted "blackened" as burnt. I'm happy to report that is obviously not the case. In a recent trip to the coast, I tried my husband's blackened fish and it was AWESOME. I'm pretty inexperienced with Cajun/Creole cooking and it gave me yet another food culture with which to fall in love. Its a super easy recipe and you probably have most, if not all, the ingredients already in your spice cabinet! Ingredients: 1 tbsp paprika 1 tbsp smoked paprika 1/2 tsp cayenne 1 tsp garlic powder 1 tsp onion powder 1 tsp ground black pepper 1 tsp salt 1/2 tsp dried thyme 1/2 tsp dried Greek oregano Combine all ingredients in a small bowl and stir until combined. Store in an airtight container.

This smoothie will leave you with a beautiful holiday glow. No, seriously. Pumpkin contains several anti-aging benefits and the antioxidants help to keep skin wrinkle-free and radiating a healthy glow. Pumpkin is also an excellent food for aiding in weight loss and reducing cholesterol, making this smoothie an excellent addition to your morning routine. The high amount of phytonutrients in pumpkin have been shown to help prevent the risk of cancers, particularly mouth, lung, and colon cancer. All of these benefits are really able to work for you when you take out the dairy, fat, gluten, and refined sugar from its pie cousin. I promise, you won't miss these inflamers with this rich, creamy smoothie. It takes minutes to make and you don't even have to fire up your oven! Ingredients: 2 frozen bananas 4-6 dates 1 cup of canned pumpkin 1 1/2 cups of oat milk 1/2 tsp pumpkin pie spice Combine all ingredients in a high speed blender until smooth and creamy. Serve immediately with a bit of extra pumpkin pie spice sprinkled on top.

My kids go crazy for this recipe. They asked for seconds and then asked me to make it again for dinner. And I did! This is full of simple and complex carbohydrates, antioxidants, and loads of dietary fiber to help regulate blood sugar and minimize cravings. In fact, when I'm craving something decadent, I reach for this recipe. Did I mention that it also makes a killer weekend breakfast? I love pairing this with my Date Caramel and Maple Cinnamon Granola, but if you're short on time or ingredients, you can use raw honey and raw rolled oats instead. You can also customize the fruit to your preferences or whatever is in season. Either way is totally delish! The ingredients below are for one serving, but its easy to double/triple it depending on how many people you're cooking for. Ingredients: 1 Banana 1/2 cup of dairy free yogurt (I like coconut milk yogurt, either plain or vanilla) 2 tbsp (or more) date caramel (or raw honey) 1/2 cup fresh or frozen blueberries 1/4 cup of Maple Cinnamon Granola (or raw rolled oats) Heat a non-stick skillet over medium heat and split each banana lengthwise. Once the pan is hot, place the banana halves flat side down and cook for 1-2 minutes. Flip and cook the other side for another minute or so. Transfer the caramelized bananas to a bowl or banana split dish and add the yogurt, granola or oats, and blueberries in between the two caramelized banana halves. Drizzle everything with the date caramel or some raw honey and serve immediately.

This recipe is a call-back to colcannon, an Irish dish that consists of mashed potatoes and sautéed cabbage. Its delicious, hearty, and next-level comforting. If you take out the fat and dairy, its a really healthy dish that can be eaten by itself or as a side dish. Broccoli and potatoes are a match made in heaven. Broccoli brings the protein and a slew of other powerhouse nutrients and phytochemicals (see Easy Weeknight Lemon Broccoli Pasta for fun broccoli facts). Potatoes also bring protein, but they mostly bring complex carbohydrates and not a lot of calories. And fiber! So much fiber. BOATLOADS of fiber. You will feel SO GOOD inside after you eat them. This recipe has a few steps but they go quickly and I promise the dishes aren't too bad. Promise. You'll be feeling so good you won't even care about the damn dishes. Ingredients: Broccoli & Potato Cakes 2 lbs. gold potatoes, washed and diced small 3 cups broccoli florets 1 tsp garlic powder 1 tsp salt 1 tsp apple cider vinegar 1/4 tsp black pepper 1 chia egg (1 tbsp. ground chia seeds + 3 tbsp. of water) 1/4 cup oat flour 1/4 cup almond milk (or other unsweetened plant milk) Zest of one large lemon, juice of half of large lemon Sesame Dill Sauce: 1/3 cup tahini paste (ground sesame paste) 2 tablespoons fresh lemon juice 2-4 tablespoons water 1 clove of garlic, minced 1/4 tsp salt 1/4 tsp dried dill 1/2 tsp maple syrup Preheat oven to 400 degrees (F) and line a large baking sheet with parchment paper. Place diced potatoes and broccoli on the baking sheet and pop in the oven for 20-25 minutes, or until the potatoes are fork tender. Grind chia seeds (I use a coffee grinder) and place in a small bowl with 3 tablespoons of water. Set aside. While the veggies bake, prepare the Sesame Dill Sauce. Combine tahini, lemon juice, minced garlic, salt, dill, and maple syrup in a small bowl and whisk together with a fork. At this point, the mixture will seize up and become a goopy ball. Add one tablespoon of water at a time until the sauce loosens up and becomes smooth and pourable. Set aside. Remove veggies from the oven and allow to cool for about 5 minutes. Dump the potatoes and broccoli in a large bowl and mash together using a potato masher. I like to leave mine fairly chunky, but mashed enough for the patties to hold together. Add the garlic powder, salt, apple cider vinegar, black pepper, chia egg, oat flour, plant milk, lemon zest, and lemon juice to the broccoli/potato mash. Combine thoroughly with a stiff spatula. Preheat a large non-stick skillet over medium heat. You can add a tablespoon of avocado oil for frying, or skip the oil altogether to keep your fat intake down. Using your hands, grab about a golf-ball sized portion and roll into a ball. Flatten the ball to about a 1/2 inch thick patty and gently place in the hot pan. Fry the patties for 5 minutes on each side until a nice crust forms. Remove from the pan to a cooling rack while you finish cooking the rest of the patties. I like to serve these patties on a bed of romaine lettuce or spinach, and drizzle with the Sesame Dill Sauce. Enjoy!

Al pastor is one of my very favorite Mexican dishes, but the original version is pretty high in saturated fat. After several months of dreaming, scheming, and research, I decided to tackle my own plant-based rendition. Traditionally, al pastor tacos are a street food made from pork and pineapple. They were created in the 1930s in Puebla, Mexico by Lebanese immigrants who introduced the region to classic shawarma: roasted lamb served on pita bread (or flour tortilla). Al pastor was originally known as tacos arabes, and the meat used is cooked on an upright grill or spit, known as a trompo. The main difference between tacos al pastor and tacos arabes was the use of lamb, rather than pork, that isn't marinated but instead seasoned with a simple salt seasoning and served on a flour tortilla. When the upright spit (or trompo) traveled outside of Puebla, tacos al pastor as we know it was born. Lamb was replaced with marinated pork, and fresh onions, cilantro, and salsa were added to the taco. The addition of pineapple to the dish is unknown and remains a delicious culinary mystery to this day! I'm happy to report that you do not need a trompo, pork, or any oil to make this recipe. Give this healthy version a try and let me know what you think! Ingredients: 4 dried guajillo chilis, toasted and rehydrated* 1 dried ancho chili, toasted and rehydrated* 4 cloves of garlic 1/2 yellow onion, quartered 1 1/4 cup of fresh squeezed orange pineapple juice 1 tbsp. Mexican oregano 1/2 tsp dried thyme 1 tbsp. freshly ground black pepper 1 tbsp. ground cumin 2 tbsp. ground paprika 1 tsp salt 4 - 14 oz. cans of jackfruit, drained, soaked, and drained thoroughly again 2 heaping cups of roughly chopped fresh pineapple Gluten free tortillas, chopped raw onion, fresh cilantro, hot sauce, fresh lime juice for serving *Heat a dry skillet over low heat. Add dried chilis to pan and toast lightly on each side 1-2 minutes each side. Be careful not to brown too much, it will make the sauce taste rancid. Immediately remove from pan to a medium-sized bowl and cover with boiling water. I place a small plate or another cup on top to make sure the chilis are completely submerged. Soak for at least 30 minutes. Remove the chilis from the water and remove the stems and rinse the seeds from the inside of the chilis. In a high speed blender, add the cleaned, rehydrated chilis and all other ingredients, with the exception of the jackfruit and fresh pineapple. Process on high until smooth and creamy. Pour the marinate through a sieve into a large bowl, using a flexible spatula to work the marinade through the sieve. Add strained jackfruit to the large bowl with the marinade, along with the roughly chopped pineapple. Marinate overnight. Preheat oven to 450 degrees and line a large baking sheet with parchment paper. Transfer the marinated jackfruit and pineapple to the baking sheet, arranging in a single layer. Reserve any leftover marinade for after baking. Bake for 15 minutes, flip and bake for another 10-15 minutes. The jackfruit dries up a bit in the oven so when you remove, stir in the leftover marinade until its moist, but not wet and soggy. Take two forks and start shredding the jackfruit until it starts to look like shredded pork. Add more marinade, if necessary. Serve inside a warm gluten free tortilla with plenty of chopped raw onions, fresh cilantro, lime juice, and hot sauce.

I don't make these all the time but whenever I do, I wonder why I don't! They're so easy and I usually keep most of the ingredients stocked in my pantry. Plus, you avoid all those nasty food preservatives and chemicals found in most pre-packaged granola bars. I wish I could tell you the kids like them but...I haven't shared these with them yet. I'm not sure if its because I'm food-hoarding or if I'm protecting my fragile ego. I'm working it out in therapy. Anyway, these make a great fall snack: packed full of dietary fiber, healthy fats, amino acids, simple carbohydrates, and full of fall flavor! Ingredients: 1 cup of pitted dates 1/2 cup almond butter 1/4 cup + 2 tablespoons of maple syrup 2 cups of gluten free oats 1/4 cup shelled pistachios, chopped (salted or unsalted) 1/4 cup cocoa nibs 1/4 cup chopped dried cranberries 2 tbsp. of chia seeds In a food processor, pulse the dates, almond butter, and maple syrup until most of the big chunks are broken down. In a large bowl, combine the oats, chopped pistachios, cocoa nibs, dried cranberries and chia seeds and mix. Add the date mixture and stir to coat. You might want to use your hands here instead of spatula. It goes faster and you're better able to properly mix the wet with the dry ingredients. Line an 8x8 inch glass baking dish, or other small pan, with parchment paper so the bars lift out easily. Press the oat mixture into the lined dish and press down with your hands until uniformly flattened and tight. Cover and refrigerate for at least 20 minutes to harden. Remove from pan and cut into bars. Store in an airtight container in the fridge for up to 7 days.