Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

Posted by on May 20, 2020 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier | 0 comments

These delicious White Chocolate Macadamia Nut Granola Bars are perfect for breakfasts and snacks–and they are packed with protein and gluten-free, too!

Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

I love making no-bake batch breakfast recipes in the summer. No need to turn on the oven and heat up my kitchen! Or to fuss with making something every day!

Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

This recipe is even better because it is SO GOOD. I made it numerous times to experiment with ingredients and amounts. I prefer it with cashew butter and almond flour as it gives it a very cookie dough taste, but use what you have.

Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

To make this gluten-free, be sure to use GF quick oats from a place like Bob’s Red Mill. Also, DON’T use old fashioned/rolled oats. They are too dense. The time I tried that kind, I had to add a lot more nut butter and honey to make the mixture stick together.

Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

Make these on the weekend and your breakfasts are ready for the week! Just grab a bar from the fridge, eat, and enjoy!

Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

This recipe comes together fast on the stove top, but requires some prep work. Almond flour can get lumpy and might need to be sifted. Don't use old-fashioned/rolled oats here, as they don't soften enough to adhere with everything else. These bars are great stashed in the fridge, with extra kept in the freezer.
Course: Breakfast, Snack
Keyword: bars, chocolate, gluten free, macadamia nuts
Author: Beth Cato

Ingredients

  • 2 cups quick oats
  • 1 cup almond flour or oat flour
  • 1/4 cup macadamia nuts chopped
  • 1 cup cashew butter or almond butter
  • 1/2 cup honey
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup white chocolate chips

Instructions

  • Line a 9x9 or 8x8 square pan with foil and apply nonstick spray. Set aside.
  • In a bowl, measure out the quick oats, almond flour, and macadamia nuts. Also set aside.
  • Place the cashew butter, honey, and salt in a large pot on the stove. Bring the temperature to medium, stirring everything until it is melted and combined. Remove from heat and stir in the vanilla extract.
  • Pour the dry ingredients into the wet and stir until fully incorporated. Dump the mix into the prepared pan. Use a piece of waxed paper and a heavy glass to compress the contents into an even layer. Sprinkle white chocolate chips across the top and quickly press in by hand, as they will soften fast on the warm dough.
  • Set pan in fridge to chill for at least 30 minutes.
  • Use foil to lift square onto a cutting board. Slice into desired sizes. They keep in the fridge, in a sealed container, for as long as a week, and as long as a month in the freezer. If stacking, place wax paper between the layers.

OM NOM NOM!

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