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 8x8 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.

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