Cashew Oat Bars
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  • Alaina Hinkle

Cashew Oat Bars

Updated: Jan 2

I love having a snack bar for the week. I also love having a snack bar for the week, that I feel GREAT about eating. There are so many added sugars & additives in snack bars these days & so I want a simple go to, that can be easy to make & make me feel good about eating it :) This is a winner for sure! They remind me a a mix between an RX bar and a Chewy bar. They are no bake & super simple. You will not be sorry!




Ingredients:

2/3 cup old fashioned rolled oats

1/2 cup raw sliced cashews

1 tbsp coconut flour

3 tbsp almond butter

2 tbsp maple syrup

24 pitted dates if they are the small ones from the bag, 10 if they are the large ones from bulk section

2 tbsp shredded coconut

Dash of salt


Directions:

- Cut the dates in half and throw into a medium sized bowl along with the cashews, dash of salt & coconut. Whisk ingredients together, then pour into the food processor. Process the mixture until it is fine and crumbly. Pour back into the medium sized bowl and add the oats, coconut flour and mix again. In a small bowl add almond butter and maple syrup and whisk together. Add back in the oat mixture into the food processor & then the maple syrup/almond butter on top of that and process it together about 10/20 more seconds. You still want pieces of the oats visible :)


-Then press into a small non stick pan, unless you line it with wax paper. I use a 7.1x2.7 in non stick springform pan. I linked it right here. OR I use a 8inch but do not press it out all the way to the end, that way it stays about 1/2 inch thick.


-Refrigerate for up to an hour before cutting! Then cut into bar sized pieces, and store in an air tight container in the fridge for 5-7 days, or freeze for up to a month


Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!