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cashew butter granola bars on a piece of crumpled up parchment paper
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Cashew Butter Granola Bars (Two Ways!)

These Cashew Butter Granola Bars are the perfect no-bake snack to have on hand at any time of day! Try my delicious cherry pistachio or blueberry pecan variations or come up with your own flavour combinations!

Course Snack
Cuisine American
Keyword granola bars
Prep Time 20 minutes
Setting Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 bars
Author Sasha

Ingredients

Cherry Pistachio

  • 3/4 cup quick or instant oats (75g)
  • 2 tablespoons ground flaxseed
  • 1/4 cup flaked almonds (20g)
  • 1/4 teaspoon fine sea salt
  • 1/2 cup cashew butter (120g)
  • 1/4 cup pure maple syrup (60ml)
  • 1 teaspoon vanilla extract
  • 1/4 cup dried cherries chopped
  • 1/4 cup pistachios chopped

To finish

  • 2 tablespoons dark chocolate chips
  • 1/2 teaspoon coconut oil

Blueberry Pecan

  • 3/4 cup quick or instant oats (75g)
  • 2 tablespoons ground flaxseed
  • 1/4 cup shredded unsweetened coconut
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup cashew butter (120g)
  • 1/4 cup pure maple syrup (60ml)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup dried blueberries
  • 1/4 cup pecans, chopped

To finish

  • 2 tablespoons white chocolate chips
  • 1/2 teaspoon coconut oil

Instructions

  • Line an 8"x4" loaf tin with parchment paper.
  • In a medium bowl, stir together the oats, ground flaxseed, flaked almonds (for cherry pistachio) or shredded coconut (for blueberry pecan), ground cinnamon (for blueberry pecan) and fine sea salt. Set aside.
  • In another medium bowl, stir together the cashew butter, maple syrup and vanilla until smooth.
  • Pour the dry ingredients into the wet ingredients and mix well with a wooden spoon to combine.
  • Stir in the chopped dried cherries and chopped pistachios (for the cherry pistachio version) or the dried blueberries and chopped pecans (for the blueberry pecan version) until evenly distributed.
  • Pour the mixture into the prepared pan and use your hands or the bottom of a glass to flatten it out evenly. Place in the fridge for at least an hour to allow the bars to set.

To finish

  • Place the dark or white chocolate chips into a small heatproof bowl with the coconut oil and place over a pan of simmering water for a few minutes, stirring until melted.
  • Remove the bars from the fridge and use the edges of the parchment paper to release them from the tin. Drizzle the melted chocolate over and return to the fridge for a few minutes to set.
  • Cut into 8 squares and store in the fridge or freezer as desired.

Notes

Store in the fridge for up to a week or in the freezer if you'd like to keep them on hand longer.
Feel free to double the recipe and use an 8"x8" square tin instead to make 16 squares.
Vary the add-ins according to what you have on hand or the combinations you can dream up! 
Recipe inspired by Cookie and Kate's Pecan Granola Bars.