Oat Coconut Cranberry Bars with The Nomadic Vegan!
I can't tell you how excited I am about today's video and recipe since we had a very special guest in the Brownble kitchen to film it! It was none other than the top expert in vegan travel out there, Wendy Werneth from The Nomadic Vegan. The go to place for anything related to vegan travel tips and how to enjoy the local traditions of any place you go to, try their local specialties while being vegan. I call it the cliffs notes of vegan travel because she quite literally does ALL the homework for you! She tells you what local foods are vegan or can be easily made vegan, she guides you through the spots you just don't want to miss, and she even teaches you the words you need to learn to explain your dietary needs in the local language! I mean... right?!
When I asked Wendy what she wanted us to cook together we of course brainstormed about options that you could easily take on the go, on a long flight, for walking around town, when you're camping or even when you're doing more physical activities like hiking. These delicious bars are ridiculously healthy for you and what is inexplicable is that they taste like cherry pie even though there were no cherries in sight! They are quick to make and very easy to take with you and have something healthy in your bag when you're out and about exploring.
Without further ado, enjoy your video, printable and recipe below!
Watch the Video
Download, Print or Save
Enjoy the Recipe
OAT COCONUT CRANBERRY BARS
Yield: 5-6 bars ⎮ Prep time: 5-10 minutes ⎮ Cook time: 20 minutes
1/2 cup cashews
1/2 cup oats + 1/4 cup extra
1/2 cup dates, chopped
1/2 cup dried cranberries + 1/4 cup extra
1/2 cup unsweetened coconut flakes
1 teaspoon vanilla extract
1-2 tablespoons maple syrup (optional)
2 tablespoons water
- Pre-heat the oven to 350ºF (176ºC).
- Add the cashews to a food processor and pulse until grainy.
- Add the dates, the 1/2 cup of oats, the 1/2 cup of dried cranberries and the coconut flakes. Pulse a few times until combined well.
- Add the vanilla, maple syrup (if using) and the water and pulse.
- Add the remaining 1/4 cup of oats and cranberries and pulse only once or twice to incorporate them.
- Place the mixture in an oven-proof dish lined with parchment paper and press the mixture down to form a uniform base.
- Bake for 20 minutes, let them cool until they are firm, slice into bars and enjoy!
Don't forget to stop by Wendy's blog, and she also has a brand new youtube channel so make sure to stop by, subscribe and get really hungry as you see her traveling the world eating amazing vegan food.
Thanks so much for stopping by everyone! If you want to take your healthy eating journey even further, you'll love our FREE video series where we guide you through so many of the different components that are closely linked to our food choices, from getting organized in the kitchen, learning kitchen hacks and tricks that will help us cook more at home, learn about mindful eating and much more. Click below and get it right in your inbox.
We'll be talking to Wendy again really soon in an AMAZING conversation on her experience traveling to 98 countries. Yup! She'll give you amazing vegan travel tips and much more so stay tuned. Thank you Wendy for cooking with us, what an honor to have you in the Brownble kitchen!