We’re not gonna lie. This recipe took a few tries. And a lot of oats. So many oats. We even had to fight off squirrels wanting to sample our cooling bars when we weren’t looking. The result of our hard work, though, is a granola bar just right for


You know, everything you want in a granola bar but don’t think about until they’re not at level 100 perfect, which they are in this recipe. And they’re vegan* to boot. Bring them home for Thanksgiving to eat the morning of. Tote them to the office for on-the-go breakfast. We like them with a coffee stout like Off Color’s Coffee Dino S’mores for a Sunday afternoon snack.

*Vegan, you ask? Why, you should read both parts of our interview with Metropolitan Brewing’s Tracy Hurst, who inspired our recipes for this month.

Cashew Coconut Granola Bars


2 cups rolled oats
1/2 cup roasted, salted, chopped cashews
1/2 cup sweetened flake coconut
1/2 cup roasted, salted pepitas

1/3 cup cashew butter
1/4 cup agave syrup
1/4 cup maple syrup
2 Tablespoons coconut oil
1/2 teaspoon salt

Preheat oven to 350 F.

Line a 9”X9” pan with either parchment or foil, then spray with nonstick cooking spray.

Mix all dry ingredients in a medium bowl.  

Add all wet ingredient to a small saucepan and place over medium heat. Heat, stirring occasionally, until you see bubbles at the edges. Turn off the heat and stir vigorously to get the mixture as smooth as possible.  

Pour the wet mixture over the dry ingredients and mix thoroughly.  

Pour the combined mixture into the prepared pan. Pat the bars down until they are as compact and even as you can make them.

Pro tip: small, gentle, repetitive pats with a silicone spatula are more effective than heavy pressure. If you press very hard, the mixture will just stick to the spatula or your hands. Say it with us: pat pat pat pat pat, then smooooothe everything over to get into the corners.

Bake the bars for 30 minutes, then remove and let them cool (all the way) in the pan.  Yes, they smell delicious and yes, you are great with a knife, but if you don’t let them cool, they will crumble when you cut them. If you wait, they won’t!  End of story.  

When the bars are fully cooled, cut to your desired size with a sharp knife.

Store the cut granola bars, tightly covered, at room temperature. Snack away.