Wheat-Free Cashew Breakfast Bars


"My family reminds me weekly to make these so they do not run out. These bars are great if you have little time for breakfast. They are also great for an after-school snack or a small dessert. I always keep some in the fridge. Store in an airtight container in refrigerator."
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21 m servings 68 cals
Serving size has been adjusted!
Original recipe yields 36 servings


  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Spray an 8x8-inch glass baking pan with cooking spray.
  2. Place cashews in a food processor; grind until the consistency of flour.
  3. Combine ground cashews, rice cereal, sunflower seeds, nut butter, agave, oats, and flaxseed meal in the bowl of a stand mixer; blend until smooth.
  4. Press cashew mixture firmly into the prepared baking pan with a spatula.
  5. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Spread over cashew mixture.
  6. Chill in the refrigerator until set, about 5 minutes. Cut into 1-inch squares.


  • Cook's Note:
  • Raw cashews can be substituted for the roasted cashews if desired. Brown rice crisp cereal can be substituted for the rice crisp cereal, and peanut butter can be used instead of soy nut butter.

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