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I’ll never forget the day my mom told me she had diabetes. She was always the healthiest person and never indulged in sweets. I couldn’t figure out how someone like her could be diagnosed with diabetes. After she had been diagnosed, we all decided to be very careful about what we ate, especially when it came to desserts. One of my absolute favorite desserts to make is a slightly tweaked version that comes from my mom’s Diabetic Living magazine.
- 3 cups old-fashioned oats
- 3/4 cup pistachio nuts, finely chopped
- 1/4 cup dry cherries
- 1/2 cup honey
- 1/3 cup whole wheat flour
- 1 tablespoon finely shredded orange peel
- 1/3 cup orange juice
- 1/4 cup packed brown sugar or brown sugar substitute* equivalent to 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 2/3 cups semisweet chocolate pieces
- Preheat oven to 325 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat the foil with nonstick cooking spray; set aside.
- In a large bowl, stir together oats, 1/2 cup of the pistachio nuts, dry cherries, the honey, flour, orange peel, orange juice, brown sugar, butter, vanilla, and baking soda; mix well.
- Press mixture into prepared pan. Bake about 20 minutes or until set in center and lightly browned. Cool completely in pan on a wire rack.
- In a small microwave-safe bowl, microwave chocolate pieces on 50 percent power (medium) for 2 to 2-1/2 minutes or until melted and smooth, stirring twice.
- Spread melted chocolate over cooled cookie in pan. Sprinkle with the remaining 1/4 cup pistachio nuts. Let stand until set. Use a sharp knife to cut into seventy bars (each about 2×1 inch)