Walnuts, oats, coconut and dried fruits are the base for this chewy granola bar. Make ahead of time for a delicious snack all week long!
3 cups old fashioned (rolled) oats
1 cup roughly chopped California walnuts
1/3 cup unsweetened or sweetened coconut flakes
1/4 cup dried cranberries, roughly chopped
1 tablespoon brown sugar
1 teaspoon cinnamon
8 large Medjool dates, roughly chopped
1/3 cup honey
1 tablespoon coconut oil
1 teaspoon vanilla extract
Preheat oven to 325°F and line an 11×7 inch baking dish with parchment paper.
Stir together oats, walnuts, coconut, cranberries, brown sugar, cinnamon and dates in a large bowl.
Add honey, coconut oil and vanilla extract and stir until combined.
Transfer mixture to a food processor and pulse until all ingredients are chopped and stick together when pressed between your fingers.
Transfer to prepared baking dish and press down very firmly using a spatula or your hands. (Covering mixture with a piece of parchment or plastic wrap and pressing down with your fingers makes this easier.)
Bake for 25 minutes, then let cool completely. Remove from pan and cut into 8 equal bars.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
These Strawberry-Walnut Lollipops showcase fresh California strawberries filled with a delicious chocolatey center that’s based on a blend of California walnuts, cocoa, dates, vanilla, and a pinch of orange zest. And then, of course, it’s all enjoyed on lollipop sticks.
Looking for the perfect nostalgic sweet treat for the warm summer months? Frozen bananas dipped in chocolate and sprinkled with walnuts are the answer!
