Mulberry Cashew Granola Bars are a quick superfood-packed snack. These bars come together in minutes, are no-bake, and are a guilt-free alternative to those packaged grocery store bars.
Like I mentioned on Monday, I’ve been on quite the cleaning spree. With this cleaning also came a surge of meal prep and ideas for meals to stock our already-overflowing freezer with when I actually get time to do so. Note to self: buy a second freezer.
Anyways. I promised granola bars!
But these aren’t just any granola bars!
These are my Mulberry Cashew Granola Bars. I’d be all obnoxious and call them “Superfood Granola Bars” but I’m pretty sure you’d be all “stop that this instant and tell me what they actually are”…yeah.
Anyways. These are super simple to make and come together quite quickly. They’re packed with dried mulberries, chia seeds, flax seeds, creamy cashew butter and more! I love that their taste is super fresh and subtle, thanks to the hint of cardamom.
If you don’t have dried mulberries, you can easily grab some off Amazon, but I also saw them in Target! Target always has everything (ie my money).
If you’d rather, you can always swap the cashew butter for almond butter, but I had an abundance of cashew butter on hand from said food prep mania. It’s my jam. But, butter. You know.
The recipe follows the same rhythm and procedure as Angela’s Glow Bars, but I’ve truly made them my own by throwing everything under the sun I love into them.
These Mulberry Cashew Granola Bars are a perfect snack, so keep them in the fridge, and in the morning throw one in your bag to snack on later. Also, I’m betting your kids will love them, so here’s a healthier alternative to that boxed granola bar.
- 1 ½ cups old fashioned oats
- 1 cup crisp rice cereal
- ½ cup unsweetened desiccated coconut, toasted
- 1 Tbs. pepitas (pumpkin seeds)
- 2 Tbs. hemp seeds
- 1 Tbs. flaxseeds
- 1 Tbs. chia seeds
- ¼ cup dried mulberries
- ¼ tsp. cardamom
- 1 tsp. vanilla bean paste
- ½ cup brown rice syrup
- ¼ cup cashew butter
- In a large bowl, combine all of the dry ingredients. Pour in the vanilla, brown rice syrup and cashew butter. Use a wooden spoon to stir it all together (it will be a very thick, sticky mixture).
- Line a 9x9” pan with parchment and spray with nonstick spray. Pour the granola bar mixture into the pan. Wet your fingers and press it all into an even layer in the pan. Press it in until it is VERY compact.
- Place the pan in the freezer for 30 minutes (or a few hours). Use the overhanging parchment to pull up the granola bars from the pan and use a sharp knife to cut (into 8-12 bars).
- Individually wrap the bars in plastic wrap. Store them in the fridge.
- Bars will keep in the fridge for 1-2 weeks (I honestly haven’t met their “expiration” date). Bars can be kept in the freezer indefinitely.