1cupcreamy cashew butteryour favorite brand, or homemade
1cupwhite chocolate chips
2 ⅓cupsquick cooking oats
1cupsweetened shredded coconutunsweetened works too
1teaspoonpure vanilla extract
1cupchoppedraw cashews (or roasted, salted cashews, but then omit ¼ teaspoon salt)
Largemicrowave safe, bowl
Wooden Spoon or spatula
8" x 8" baking dish
Add the cashew butter, honey, coconut oil and white chocolate chips to the large bowl.
Microwave on medium power for approximately 30 seconds. Remove. Stir. Return to the microwave on medium power for an additional 30 seconds.
Stir well until completely melted and combined.
Stir in the oatmeal, coconut, vanilla extract, salt (if using raw cashews), and cashews.
Continue stir until well mixed.
Spray the baking dish liberally with the baking spray.
Turn the oatmeal mixture into the prepared dish and press the mixture evenly into the pan.
Refrigerate at least 2 hours until firm.
To serve, cut into squares.
Other nut butters may be used in place of the cashew butter, and other chopped nuts may be used in place of the cashews. If using salted, chopped nuts, omit the additional ¼ teaspoon salt from the recipe.