Cranberry Cashew Power Bars

Cranberry Cashew Power Bars

Chewy no-bake bars packed with cashews, oats, and tart dried cranberries.

Total 2 hr 15 min Makes 16 bars Calories 195/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

These no-bake bars combine toasted oats, crunchy cashews, and tart dried cranberries bound with honey and nut butter. They set up firm in the fridge, making them a portable snack for lunchboxes, hikes, or a quick breakfast on busy mornings.

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups raw cashews, roughly chopped
  • 1 cup dried cranberries
  • 1/3 cup cashew butter
  • 1/2 cup honey
  • 1/4 cup coconut oil
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup ground flaxseed

Method

  1. Preheat the oven to 350°F. Spread the oats and chopped cashews on a rimmed baking sheet in a single layer.

  2. Toast the oats and cashews, stirring once halfway through, until fragrant and lightly golden.

  3. Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.

  4. In a large bowl, combine the toasted oats and cashews with the dried cranberries and ground flaxseed.

  5. In a small saucepan over medium-low heat, combine the cashew butter, honey, coconut oil, and salt. Warm, stirring constantly, until melted and smooth.

  6. Remove the saucepan from heat and stir in the vanilla extract.

  7. Pour the warm honey mixture over the dry ingredients and stir until everything is evenly coated and sticky.

  8. Transfer the mixture to the prepared pan and press it firmly and evenly into the corners using the back of a spatula or a piece of parchment.

  9. Refrigerate the pan until the bars are firm and set.

  10. Lift the slab out using the parchment overhang, transfer to a cutting board, and cut into 16 bars.

  11. Store the bars in an airtight container in the refrigerator for up to two weeks.

Rate this recipe

★ 3.3 (1)

Cranberry Cashew Power Bars

These no-bake bars combine toasted oats, crunchy cashews, and tart dried cranberries bound with honey and nut butter. They set up firm in the fridge, making them a portable snack for lunchboxes, hikes, or a quick breakfast on busy mornings.

2 hr 15 min 16 bars 195 cal

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups raw cashews, roughly chopped
  • 1 cup dried cranberries
  • 1/3 cup cashew butter
  • 1/2 cup honey
  • 1/4 cup coconut oil
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup ground flaxseed

Method

  1. 1

    Preheat the oven to 350°F. Spread the oats and chopped cashews on a rimmed baking sheet in a single layer.

  2. 2

    Toast the oats and cashews, stirring once halfway through, until fragrant and lightly golden.

  3. 3

    Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.

  4. 4

    In a large bowl, combine the toasted oats and cashews with the dried cranberries and ground flaxseed.

  5. 5

    In a small saucepan over medium-low heat, combine the cashew butter, honey, coconut oil, and salt. Warm, stirring constantly, until melted and smooth.

  6. 6

    Remove the saucepan from heat and stir in the vanilla extract.

  7. 7

    Pour the warm honey mixture over the dry ingredients and stir until everything is evenly coated and sticky.

  8. 8

    Transfer the mixture to the prepared pan and press it firmly and evenly into the corners using the back of a spatula or a piece of parchment.

  9. 9

    Refrigerate the pan until the bars are firm and set.

  10. 10

    Lift the slab out using the parchment overhang, transfer to a cutting board, and cut into 16 bars.

  11. 11

    Store the bars in an airtight container in the refrigerator for up to two weeks.