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Ingredients
- 2 cups old-fashioned oats
- 1/3 cup cashew butter
- 1/4 cup brown rice syrup
- 1 1/2 Tbsp coconut oil
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 large egg white
- 1/2 cup coarsely chopped unsalted roasted cashews
- 1/3 cup coarsely chopped dried apricots
Details
Servings 12
Preparation time 15mins
Cooking time 100mins
Preparation
Step 1
Preheat oven to 350. Line an 8-inch square metal baking pan with parchment paper; let excess hang over edge.
Spread oats onto a baking sheet. Bake at 350 until toasted, about 12 minutes. Place in a medium bowl; cool.
Place cashew butter, brown rice syrup, and oil in a microwavable bowl. Microwave at high until warm, about 30 seconds; whisk until smooth. Whisk in vanilla, salt, and egg white
Add cashews and apricots to oats. Pour cashew butter mixture over oat mixture; stir until well combined. Using a spatula, press mixture very firmly into prepared pan.
Bake at 350 until lightly browned, 20 to 22 minutes. Cool in pan on a wire rack 15 minutes. Remove from pan using parchment paper. Cool completely on rack. Cut into 12 (4- x 1 1/3-inch) bars.
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