No-bake Gluten-Free White Chocolate Cashew Granola Bars made with wholesome ingredients. Chewy oats, creamy cashew butter, and a lite touch of sweetness make these granola bars the perfect snack.
Special thanks to Fred Meyer for sponsoring this recipe and post. Opinions are my own.
It’s back-to-school time, and that means we are doing our school supply shopping and planning out lunches and snacks for the girls to take to school. Both girls are in middle school this year, so the supply list is LONG, and their appetites have increased.
No more little bags of pre-made snacks and juice boxes. These girls need bigger snacks to match their big appetites and keep their energy up for longer days at school.
Fred Meyer has incredible back to school sales (if you don’t have Fred Meyer in your area, check the Kroger website to see what sister stores are located near you). On top of their already low sale prices, they have tons of coupons. We brought our list to our local Fred Meyer and were able to get all of our supplies in one trip.
While I was there, I stocked up on some of my favorite Simple Truth products, including what I needed to make these Gluten-Free White Chocolate Cashew Granola Bars.
If you’ve followed my blog you’ll know that Simple Truth has a whole line of products, including gluten-free products, and they’re inexpensive compared to other leading brands. Like I mentioned in the Gluten-Free Cookie Crunch Cereal post that went live least week, we are trying to make more of our breakfasts and snacks at home, to help switch things up.
These Gluten-Free White Chocolate Cashew Granola Bars are SO easy to make. They use good, clean ingredients, and most kids and adults go nuts over them (no pun intended). Let me show you what I mean:
This recipe used a combination of gluten-free oats and oat flour. If you can’t find oat flour, simply process your oats in a food process or blender until they are flour-like. I like to do this anyways because I don’t like to keep a lot of oat flour in the cupboard.
The most labor intensive part of making these bars is probably pressing the mixture into the pan. You must press until the mixture is really compact. It will help your bars stay together.
These bars are chewy and filling. If you like a softer bar, use maple syrup instead of coconut sugar and omit the optional chopped cashew pieces.
This is a sponsored conversation written by me on behalf of Fred Meyer. The opinions and text are all mine.