These healthy no-bake oatmeal bars are the perfect grab-and-go snack…that’s basically dessert. Shhh, we won’t tell anyone!

Pecan Almond Cashew Butter, subjectively the best nut butter ever, comes from the first incarnation of this website, before I decided to post recipes with more components than nuts in a blender. But, you know, nuts in a blender produce some pretty delicious and versatile spreads. Make a jar of Pecan Almond Cashew butter, and then make these bars. And if you’re looking for something to top them with…well…

Toasted Walnut Oatmeal Bars

 

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Ingredients

• 1 cup rolled oats
• 1 tbsp ground flaxseed + 3 tbsp warm water
• 2 tbsp roasted pecan almond cashew butter
• 1½ tbsp coconut butter
• 2 tbsp maple syrup
• 3 soft dates, pitted (try without or lessen syrup)
• 2 tablespoons coconut oil
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon
• ¼ teaspoon sea salt
• ¼ cup chopped toasted walnuts
• ¼ cup shredded coconut

Instructions

1. In a medium pan, toast the oats over low heat until just browned around the edges, about 1 to 2 minutes. Remove from the heat and set aside.
2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a food processor, combine the nut butter, maple syrup, dates, coconut oil, vanilla, cinnamon and salt. Add the flaxseed mixture and blend until smooth.
3. Add the walnuts and pulse until combined. Add the oats and coconut and pulse until combined.
4. Press into 8 x 4 baking dish and chill in freezer for 1 hour.

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