CRUNCHY CASHEW GRANOLA BARS yummy, crunchy, homemade granola bars packed with cashews, walnuts, pumpkin seeds and more.
Homemade granola bars are honestly the best thing ever, they cannot compare to a store-bought granola bar, so I’ve discovered. Granola bars were once an always-reliable and mainstay snack for me; you can keep one stored just about any where and reach for it whenever your fiending and on the verge of becoming hangry (or perhaps already there). However once I moved to a diet where I could no longer really be purchasing store-bought granola bars — or if I did they were super expensive– I decided to attempt to bake my own.
There’s a lot of room for variation with homemade granola bar recipes too, so I’ve definitely developed more than one flavour, in fact it seems every time I go to make these, I tend to vary it a little each time. You can use this recipe as a general template, but it’s very flexible when it comes to dried fruits and nuts of choice.
To make these “portable,” after they’ve cooled down and I cut them into bar-shaped sizes, I’ll individually wrap them in parchment paper and put them in individual Ziploc bags, where I’ll store them either in the fridge or freezer depending how quickly I plan to eat them. It’s easy to just grab the Ziploc out of the freezer the night before work, and have a coffee companion or mid-day snack ready to go by the next day.
CRUNCHY CASHEW GRANOLA BARS INGREDIENTS
- 1 cup raw cashews⠀⠀
- 1/2 cup raw walnuts
- 1/4 cup of pumpkin seeds (or any other seed you prefer)
- 1/3 cup of shredded unsweetened coconut
- 1 egg white
- 1/2 cup of honey
- 3 medjool dates, pitted
- 2 tbsp of grape seed oil
- 1/2 cup of raisins
- 1 tsp of cinnamon
- 1/4 tsp of nutmeg ⠀
CRUNCHY CASHEW GRANOLA BARS HOW TO
- coarsely chop up your nuts and throw into a large bowl with the cinnamon, nutmeg, shredded coconut, seeds and raisins.⠀
- bring honey, grapeseed oil and pitted medjool dates to a boil in saucepan, and then lower heat and allow to simmer for five minutes, stirring occasionally. pour date sauce in with the nuts, and the egg white, and combine well.
- once well mixed, pour it on to a parchment paper lined baking sheet and spread out the mixture into a rectangular shape, flattening it as you go. it should basically be one large granola rectangle.
- bake at 350 for 25-30 mins. allow to cool completely before cutting into desired sizes, and wrap in parchment paper. store in fridge or freezer.