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Preheat oven to 325 F.
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Line an 8x8 pan with foil or parchment paper. You can use a larger pan for thinner bars and decrease baking time by about 5 minutes.
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On a cookie sheet, toast oats for 10-15 minutes until fragrant and slightly colored. Remove and let cool.
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While oats toast, chop nuts and mix in large bowl with dry ingredients.
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Place the cashew butter, syrup and vanilla in a saucepan to warm over low heat. Alternately you can warm in microwave safe bowl in 30 second increments until warm and pour-able.
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When oats are cool, add to dry ingredients and mix well.
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Add cashew butter mixture to dry ingredients and mix very well so there are no dry spots.
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Add in cranberries, raisins or any other mix in. This is optional but adds a nice contrast to the crunchy bar. Mix with hands to make sure all is evenly distributed.
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Press mixture in prepared pan, pressing down with foil as pictured.
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Bake for about 20-22 minutes until edges just start to color (longer for crunchier texture).
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Cool, slice into squares. Yum!