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  • 4 Tablespoons of Coconut Oil (I used Vita Coco)
  • 3 Tablespoons of Maple Syrup/Honey
  • 4 Tablespoons of Almond Butter
  • 1/2 Cup of Pistachios, Deshelled (75g)
  • 1 Cup of Gluten Free Oats (100g)
  • 1/4 Cup of Desiccated Coconut (20g)
  • 1/2 Cup of Dried Cranberries (75g)
  • Pinch of Coarse Salt

– See more at: http://thelittlegreenspoon.com/2016/01/10/cranberry-pistachio-breakfast-squares/#sthash.1K1iApML.dpuf