Annnnnnnd we’re back. So you might have noticed I haven’t posted anything for about month. Will and I have been camping in the Australian outback and trekking through the rain forest. I did have grand plans to keep up with posting while I was away but that obviously didn’t happen. Let’s pick up where we left off, which is with these amazing cashew nut oat bars.
In my last post, I talked about this recipe, which is adapted from This Rawsome Vegan Life. Check out Emily’s amazing Peanut Butter Oat Bars. They’re delicious. I wanted to make some for my trip but I didn’t have all the ingredients so I tweaked them a bit. You can find my version below. They turned out a little bit crumbly because I was slightly short on cashew butter and maple syrup. I made them again whilst camping with the correct portions and had no issues with them sticking together. Of course, if they’re too crumbly just add some more maple syrup and be sure to firmly press them down so they set properly in the freezer.
Anyways, now that I’m back look out for new posts. We’ve got some awesome travel photos to share with you, some profiles in the works and hopefully some new recipes! If you don’t want to miss out be sure to subscribe in the sidebar or follow me on Bloglovin‘.
Cashew Nut Oat Bars
- 1.5 cups rolled oats
- 3/4 cup almonds
- 1/4 cup seeds
- 1/4 cup dried berries
- 2 tbsp. cacao nibs
- 1 tsp. vanilla bean paste
- 1/4 cup cashew butter
- 1/4 cup coconut oil
- 1/4 cup maple syrup
pinch of sea salt
- Combine all the dry ingredients.
- Combine all the wet ingredients. Stir until smooth.
- Pour wet ingredients into dry ingredients. Mix until it begins sticking together.
- Firmly press the mixture into a loaf pan or square dish, container, etc.
- Place in freezer until solid (approx. 10-25 minutes).