"These are wonderful for a quick breakfast,
part of a lunch or a snack. These are so yummy."
1/2 c. raw cashews
2 T. coconut oil
2 T. honey
1 c. fresh Medjool dates
1-1/2 c. thick oats
Add-ins: See list below
Put cashews, melted coconut oil, honey, and pitted dates in a food processor. Blend until it begins to hold together. Add oats and blend to the desired consistency. Pour contents into a bowl and add additional items as desired. It is easiest to mix this together with clean hands.
2 T. coconut oil
2 T. honey
1 c. fresh Medjool dates
1-1/2 c. thick oats
Add-ins: See list below
Put cashews, melted coconut oil, honey, and pitted dates in a food processor. Blend until it begins to hold together. Add oats and blend to the desired consistency. Pour contents into a bowl and add additional items as desired. It is easiest to mix this together with clean hands.
Place mixture in an 8x8" pan and press it down with your hands or the back of a metal spatula. Cut them into eight even pieces. Put the pan in the FREEZER and allow to harden.
Remove and put into individual snack bags. I have found that it is best to keep them in the freezer until you are going to use them. We have left them out for days at a time and they are still good. These are wonderful for a quick breakfast, part of a lunch or a snack. These are so yummy.
Optional add-ins: raisins, dried cranberries, dried fruit, nuts (walnut, pecan, almond, sunflower, pistachios, etc.), dark chocolate, unsweetened coconut, millet, chia seeds, whatever you can think of that would be tasty. You can use dried dates in this recipe but they need to be soaked beforehand.
Cheryl’s favorite combinations:
Cheryl’s favorite combinations:
*Coconut, Pecan, Dark Chocolate chunks
*Craisin, Almond, Sunflower, Millet
Pumpkin Spice Oat Bars (aka Ginger)
CHERYL’S FAVORITE
1/2 c. raw cashews
2 T. coconut oil
1 T. honey
1-2 T. molasses
1/2 c. raw cashews
2 T. coconut oil
1 T. honey
1-2 T. molasses
1/4 t. ground ginger or 1 t. fresh grated ginger
1 t. ground cinnamon
1/4 t. ground nutmeg
1 c. fresh Medjool dates
1-1/2 c. thick oats
1/2 c. crystalized ginger, cut into pieces
Put cashews, melted coconut oil, honey, molasses, spices, and pitted dates in a food processor. Blend until it begins to hold together. Add oats and blend to the desired consistency. Pour contents into a bowl and add the crystallized ginger and any additional items as desired. If it is too wet, add more oats. It is easiest to mix this together with clean hands.
Place mixture in an 8x8" pan and press it down with your hands or the back of a metal spatula. Cut them into eight even pieces. Put the pan in the FREEZER and allow to harden. Remove and put into individual snack bags. I have found that it is best to keep them in the freezer until you are going to use them. We have left them out for days at a time and they are still good.
1 t. ground cinnamon
1/4 t. ground nutmeg
1 c. fresh Medjool dates
1-1/2 c. thick oats
1/2 c. crystalized ginger, cut into pieces
Put cashews, melted coconut oil, honey, molasses, spices, and pitted dates in a food processor. Blend until it begins to hold together. Add oats and blend to the desired consistency. Pour contents into a bowl and add the crystallized ginger and any additional items as desired. If it is too wet, add more oats. It is easiest to mix this together with clean hands.
Place mixture in an 8x8" pan and press it down with your hands or the back of a metal spatula. Cut them into eight even pieces. Put the pan in the FREEZER and allow to harden. Remove and put into individual snack bags. I have found that it is best to keep them in the freezer until you are going to use them. We have left them out for days at a time and they are still good.
by Cheryl, Barbara's daughter
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