Morning made better

Making your own granola bars is great because you can choose exactly what you want inside them!


  • 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


  • 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.