Chocolate Cranberry Cashew Granola Bars

As quick as can be to make, seriously addicting, and with a long, refrigerated shelf life, these granola bars far outshine anything store-bought. This recipe calls for half honey and half maple syrup as its sweeteners, but you’re welcome to only use one or the other if that’s what is on hand. Please note, though, that by using all the maple syrup, you may end up with a harder final bar. Be careful not to overheat the syrup before pouring. 

INGREDIENTS

• 2 c. rolled oats
• 1/4 c. honey
• 1/4 c. maple syrup
• 1/2 c. cashew butter
• 1/4 c. mini chocolate chips
• 1/4 c. chopped, unsweetened dried cranberries
• 1/4 tsp. sea salt

INSTRUCTIONS

1. Measure the oats into a medium mixing bowl. Chop the cranberries and add them, as well as the chocolate chips and sea salt, into the oats. Mix.
2. Measure the cashew butter and set aside.
3. Add the honey to a small sauce pan. Once the honey has started to warm, add in the maple syrup. Keep a close eye on it—as soon as this mix bubbles, pour it into the mixing bowl, add in the cashew butter and stir. The heat of the honey/maple syrup blend will help everything mix very easily.
4. Once mixed, press into a parchment paper-lined, 9×9 baking dish. Lightly greasing the dish will help the parchment stay in place.
5. Pour mixture into the dish and evenly press it in firmly, then chill in the fridge until cooled completely.

These keep well in the fridge for two weeks and also freeze very well!