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1
Preheat oven to 350 F.
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2
Spread the oats and walnuts on a baking sheet.
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Spread them evenly so you get even toasting all around.
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4
A few pieces may toast a bit more than others, but that offers a variation of flavour and colour, so I dont mind that.
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Bake for approximately 7 minutes or until the oats and nuts turn tanned and give off a nutty aroma.
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6
Occasionally shift the oats and nuts around with a spatula to prevent burning.
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7
I have never spoken about nuts so much in one sitting before.
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8
Obviously I havent lived.
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I would highly suggest not using oils when toasting your oats.
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10
The oats can absorb the oil, which can affect the flavour and texture of whatever you use them in.
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11
Nobody wants a soggy, oily granola bar.
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12
Once your oats and nuts are toasted, set them aside to cool.
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13
In a pan or skillet, combine the cashew butter and honey.
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With the heat on low, mix until the two are combined and have a smooth consistency.
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Stir constantly to avoid burning.
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This should only take about 3 minutes, if that.
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Remove from heat.
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18
Toss the oats, nuts, pumpkin seeds, psyllium husks and ground chia seeds into a large bowl, and pour the cashew butter and honey mixture into the mix.
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With a spatula or wooden spoon, stir and mix thoroughly to ensure that the glue adheres to all of the ingredients.
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20
You basically want everything to clump together.
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Place some parchment paper in an 11 x 7 inch baking dish (or smaller, if you want thicker bars).
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Make sure the paper hangs over the edges of the dish.
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Pour the mixture into the pan, on top of the parchment paper, and spread the ingredients evenly, flattening and pressing down to secure everything.
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24
Pop this in the fridge for 30 minutes or the freezer for 15-20 minutes, so that the mixture solidifies.
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25
Then take them out, cut them up, and theyre good to go!
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26
You can also just crumble it and make granola crumble, which can be used on cereal or eaten with yogurt.
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27
Delicious, no matter how you eat it.
