Cashew Butter Granola Bars are sweet, satisfying, and disappear quick!
Breakfast is a complicated meal.
Sometimes I’m starving, sometimes I’m not. I tend to go through phases on what I like to eat in the mornings. There was the infamous yogurt and granola phase, which only ended when I stopped having babies and realized I wasn’t that hungry in the morning. There was the frozen waffle with strawberries phase (that was a good one). Every chance I get I’m in the leftover mashed potato phase because that is just the best.
Now we’re in the granola bar phase. Most often I reach for these vegan granola bars, minus the chocolate. I wanted to change things up though and decided to use all cashews, and I’m so glad I did!
These cashew butter granola bars are a little sweet, making them an ideal alternative for the pancake or muffin lover in your life. Bread breakfasts like pancakes are always my greatest desire, but I just can’t handle the sugar crash that inevitably comes with it. Cashew butter granola bars are great because they’re naturally sweetened and full of healthy fats, which keep my blood sugar level and my tummy full without being too full, you know what I mean?
My favorite way to enjoy these cashew butter granola bars is to spread on a little extra cashew butter, although mini chocolate chips, a melted chocolate drizzle, or almond butter are also great options. I usually shy away from buying cashew butter because it’s so expensive, but I recently found the Simply Balanced Cashew Butter at Target . With Cartwheel and my RedCard (<—affiliate links!) it’s super cheap, plus it’s crazy creamy and tastes amazing!
Granola bars are super fun to customize! Here are a few ideas to try:
- Replace the cashews with almonds and the cashew butter with almond butter for a slightly different flavor
- Use gluten-free oats to make these easily gluten-free (they’re already vegan!)
- Add 1/4 cup of your favorite dried fruit
- Add a dash of flax seed meal, chia seeds, or hemp hearts
- Roll into bite size balls for on-the-go energy bites
- Swap honey for the maple syrup
- Add mini or chopped chocolate candies for a healthier dessert
If you try these be sure to leave a comment, rate it, or tag #theliveinkitchen on Instagram!
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Preheat the oven to 350ºF. Spread oats on a baking sheet and toast in the oven 10-15 minutes. Let cool long enough to handle.
Meanwhile, place cashews in a food processor and pulse until chopped into very small pieces but not powdery. Transfer to a large bowl.
Add dates to the food processor (no need to clean it out!) and allow the motor to run until the dates form into a sticky ball. If they are too dry, add a few drops of water and continue to process until the desired consistency is reached. Transfer the dates to the bowl with the cashews.
In a glass measuring cup, stir together maple syrup, cashew butter, and salt. Add to the bowl with the cashews along with the cooled oats. Stir everything together until well combined, using your hands if necessary.
Transfer the mixture to an 8x8 pan lined with parchment and use your hands to press it into a firm square. Place in the freezer until solid, then remove from the pan and cut into squares. I like to keep the granola bars in the freezer until ready to eat. They should keep for several months. Allow to come to room temperature before eating, then top with additional cashew butter, almond butter, chocolate chips, or melted chocolate if desired.