Sometimes a simple treat is just the perfect choice to have with a cup of coffee or tea. These Walnut Cashew Oat Bars with coconut and a hint of lemon are the perfect simple dessert bar, sweet breakfast, brunch or to have for a coffee break or afternoon tea time.
Spring is Here
Lately the weather here in Northern California has been beautiful. The skies are clear blue, the sun is out by late morning, the days are warm but not too hot. It’s such a great time of year with flowers and trees blooming. Something about spring brings thoughts of new beginnings and I love that!
I probably especially appreciate the burst of energy that springtime brings after having a combination of a hurt back and the flu for several weeks – crazy or what! The last couple of days I’ve been able to get out and start taking walks again. I love that everything is so green right now after all the rain.
Walnut Cashew Oat Bars
Well back to the recipe…These humble oat bars are refined sugar free and there is the option of keeping them plain or adding raisins, dates or chocolate chips to them. The ones I made were just the basic recipe but I think those additions would be great. I also think that pecans would be a good substitute for the walnuts.
The recipe is for a full baking sheet of bars or squares but of course you could cut it in half if you want to try a smaller batch. They keep well for a week or so in an airtight container.
- 1 cup maple syrup agave or honey (for non-vegan)
- 1/2 cup oil
- 2 Tablespoons fresh lemon juice
- 2 cups quick oats regular or gluten-free
- 1 cup shredded unsweetened coconut
- 1 cup ground cashews
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup ww pastry flour or spelt flour or gluten free flour with xanthan gum
- 1 cup chopped walnuts or pecans 1/2 for inside and 1/2 to set aside for the top
- 1 Tablespoon lemon zest
- 1/3 - 1/2 cup raisins chopped dates or chocolate chips (optional)
Preheat oven to 350 degrees F
Combine all the ingredients except for 1/2 cup of the nuts
Line a baking sheet with parchment paper and press the mixture evenly 1/4" thick on the baking sheet
Top with the other 1/2 cup of nuts and press the nuts into the dough with your hands
Bake for about 20 - 25 minutes
Cut into squares or bars while still hot and cool on a rack still on the baking sheet until cool enough to handle
Remove the bars onto wire racks until cool
Store in an airtight container
Stores well for about a week
Adapted from: Ten Talents