Strawberry Almond Granola Bars

Ingredients

• 1 ½ cups quick-cooking oats
• 1 cup mix-ins of your choosing, such as pecans, walnuts, and cranberries, roughly chopped
• 1 teaspoon cinnamon
• ½ cup almond butter (if using unsalted almond butter add ¼ teaspoon salt)
• 1 container Forager Project Strawberry Cashewmilk Yogurt (5.3 oz)
• 1 teaspoon vanilla extract
• 2 tablespoons maple or agave syrup
• Shredded coconut, for garnish

Prep

Combine the oats, mix-ins, and cinnamon in a medium size bowl. Add the almond butter, Forager Project Cashewmilk Yogurt, and vanilla. Using your hands, combine the ingredients until a thick paste is formed.

In an 8×8 inch baking dish lined with parchment paper, press down the mixture until tightly flattened. Cover and refrigerate overnight.

When hardened, remove from the dish, top with shredded coconut, and cut into 16 squares. Store the squares in the refrigerator for up to a week in an airtight container.