• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Breakfast / Vanilla Cashew Butter Blueberry No-Bake Granola Bars

Vanilla Cashew Butter Blueberry No-Bake Granola Bars

November 18, 2014 By Spices in My DNA Leave a Comment

  • Facebook
  • Twitter
  • Pinterest37

IMG_2482
IMG_2492
I made an easy healthy treat for you today. These are perfect for a pre-workout or post-workout snack, or for a quick on-the-go breakfast. You could even have one for a healthy dessert! The best part is that they are no-bake. They take minutes to make.

You can also switch these up with different nut butters and dried fruit to customize them however you like. You can also easily make these vegan by just using maple syrup, or gluten free by using gluten free oats.
IMG_2495
You can sub peanut butter for cashew butter, chia seeds for hemp seeds, chopped peanuts or pistachios for sunflower seeds, or even add some chocolate chips! These would be great with dried cranberries or dried chopped dates. The possibilities really are endless.

Makes 9 square bars.

1/4 c. coconut oil (in solid form)
1/2 c. cashew butter
1/4 c. honey
2 T. maple syrup
1 tsp. vanilla bean paste (if you can’t find this, use 2 tsp. vanilla for the recipe, or the contents of 1 vanilla bean + the 1 tsp. vanilla)
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/2 c. old fashioned oats (not instant)
1/4 c. sunflower seeds
3 T. hemp seeds
1/4 c. dried blueberries

Line a 9×9 square baking dish with parchment or wax paper. Set aside. In a medium bowl, combine the oats, sunflower seeds, hemp seeds, and dried blueberries. Stir to combine. Heat a medium saucepan to medium/low heat, and add coconut oil, cashew butter, honey, maple syrup, vanilla bean paste, vanilla, cinnamon, and salt to the pan. Whisk mixture together until smooth and melted. This should only take a minute or two.

Once mixture is smooth, pour over oat mixture and stir to combine. Add mixture to lined baking pan and press into the pan with the back of a spoon in an even layer. Cover with plastic wrap and regenerate for 2-3 hours or until firm.

When they are finished chilling, cut into 9 square bars, or shape of your choice, and enjoy! I like to individually wrap mine in plastic wrap and keep them in the fridge for up to a week. I find they are best right from the fridge, or else they get a little less firm and chewy.
IMG_2491
These are super super healthy and way better than those store-bought bars loaded with ingredients you can’t pronounce and tons of added sugar. Yay!

Related Posts:

  • Blackberry Pistachio Crumble Bars
    Blackberry Pistachio Crumble Bars
  • Gluten Free Margherita Pizza
    Gluten Free Margherita Pizza
  • Salted Dark Chocolate Cookie Dough Bites
    Salted Dark Chocolate Cookie Dough Bites

Filed Under: Breakfast, Clean Eats, Snacks

Previous Post: « Oatmeal Butterscotch Skillet Cookie Cake with Salted Caramel Gelato
Next Post: 30 Minute Creamy Pumpkin Pasta with Sage and Toasted Hazelnuts »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Warm Artichoke Bruschetta
  • Favorite Kale Salad
  • Blueberry Buckle Coffee Cake
  • Burrata Toast with Caramelized Peaches
  • Lemon Artichoke Hummus

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...