Not Just Any Ordinary Cookie

When Elizabeth created PistachiOats®, she did so with the goal of creating a healthy snack that was tasty enough to be eaten alone, yet simple enough in ingredients to complement an array of foods and recipes. Aside from its enormous health benefits and unique blend of Mediterranean flavors, PistachiOats™ is more than just your ordinary cookie.

The Sano Villa Family enjoys their daily dose of PistachiOats® with a cup of coffee or tea. (Nicole likes to have her Dark Chocolate Chip PistachiOats® with a tall glass of milk.) The Family also enjoys the cookie with a light cream cheese spread, such as Laughing Cow Cheese; not to mention that the cookie’s subtle sweetness also makes for a great snack with fruit.

Elizabeth and the Sano Villa Family are proud of the many roles the cookie plays in the plentitude of delicious and innovative recipes the cookie has inspired. It’s exciting to see the new recipes Mom (Elizabeth) comes up with by using our special cookie!

The following are some of the recipes inspired by our favorite cookie, which can be enjoyed at breakfast, as dessert, as an in-between meal or appetizer…anytime!

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Cheese Balls
• 1 bag Original PistachiOats (7 cookies)
• 3/4 cups Mascarpone cheese
• 1/4 cups chopped unsalted pistachio nuts


1. Crumble cookies into small chunks in a bowl.
2. Add cheese and blend with a spatula or by hand.
3. Roll into a tablespoon size balls.
4. Roll balls in chopped nuts covering the entire ball.
5. Place on the serving plate.

The above measurments should make about 20 - 25 balls. Note: You can make the balls smaller or a litter larger. However, smaller sizes serve better as appitizers to compliment a glass of wine.

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Pumpkin Pie Cups
• 1 bag of Original PistachiOats (7 cookies)
• Pumpkin pie mix*
• Whip cream for topping
• 3 tablespoons of canola oil

1. Crumble the cookies in a bowl
2. Add canola oil and mix well by hand
3. Add a tablespoon of the mixture into the muffin cup and press to form a cup
4. Add a teaspoon of pumpkin pie mixture in the center
5. Bake for 15 minutes at 350 degrees

Makes approximately 12 - 15 cups
Note: The baking time is less than the instructions posted on the pie mix due to the smaller portions.
Use as a pie crust for apple, pumpkin, sweet potato and pecan. PistachiOats spices compliment these ingredients.
* Prepare according to can instructions or use your own recipe.

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Pistachio Parfait
• 4 Original PistachiOats to each parfait cup
• Pistachio ice cream
• Chopped unsalted pistachio nuts (about 1/4 cup)

1. Crumble a cookie into the bottom of the glass
2. Add a layer of ice cream
3. Sprinkle some chopped nuts
4. Crumble another cookie
5. Continue with the layering until the cup is full
6. Sprinkle the remaining nuts on top

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Chocolate Parfait
• 4 Dark Chocolate Chip PistachiOats to each parfait cup
• Chocolate frozen yogurt or ice cream
• Chocolate sprinkles or chocolate chips

1. Crumble a cookie into the bottom of the cup
2. Add a layer of yogurt or ice cream
3. Sprinkle chocolate sprinkles or add a few chocolate chips
4. Crumble another cookie
5. Continue with the layering until the cup is full
6. Top with a cherry

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Blueberry Parfait
• 4 Blueberry PistachiOats to each parfait cup
• French vanilla frozen yogurt or ice cream
• 1 cup fresh blueberries


1. Crumble a cookie into the bottom of the cup
2. Add a layer of yogurt or ice cream
3. Add some blueberries
4. Crumble another cookie
5. Continue with the layering until the cup is full
6. Top with fresh blueberries

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Pistachio Pudding Parfait
• 4 Original PistachiOats to each parfait cup
• Pistachio pudding
• Chopped unsalted pistachio nuts (about 1/4 cup)

1. Crumble a cookie into the bottom of the cup
2. Add a layer of pistachio pudding
3. Sprinkle some chopped nuts
4. Crumble another cookie
5. Continue with the layering until the cup is full
6. Sprinkle remaining nuts on top