I’ve written the recipe as unsalted pistachios plus 1/4 teaspoon kosher salt, because it’s more precise. However, if you live on the salty edge, substitute salted pistachios, and leave out the kosher salt. (Worked for me.) <br /> <br />You can top these bars with with yogurt, cream, or ice cream, but I like them best packed in parchment paper for picnics or work/school lunches. They aren’t too sweet, and the oats and pistachios make them almost wholesome. I had apricots from the market, but cherries would also delicious, or pears, as fall comes on. They are good, in the fridge, for up to 5 days.

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