These Vanilla Blueberry Cashew Almond Snack Bars are a simple, yet flavorful blend and so easy to make! Once you try your hand at homemade nut bars, you won’t want to go back to store-bought! Wholesome ingredients, vegan, gluten-free, and grain-free.
About time I get around to sharing these Vanilla Blueberry Cashew Almond Snack Bars with you! Not that you knew I was holding out, but I’ve actually had these bars planned for months! One of the reasons it took me so long was the need to buy brown rice syrup. You see, the first time I made these bars (again, months ago at this point) I used honey and they didn’t turn out quite right. I thought I could beat the system and use the honey I had in my pantry to make homemade “KIND” bars, but I was wrong. The bars didn’t hold up properly, and the honey wasn’t enough to keep them together. I’ve put these bars on the back burner for such a long time, and then my friend Emilie inspired me to give this recipe another try when she shared her almond granola bars.
My favorite KIND bar is the Vanilla Blueberry Cashew. I’m obsessed with the true vanilla flavor in those, so naturally I also set out to buy vanilla beans specifically for this recipe. Because I am lazy and didn’t feel like searching for them at the store, I bought mine on amazon*. (Here is an affiliate link to the ones I bought.) This was the first time I’ve used a vanilla bean in a recipe, and let me tell you… I’m obsessed. SO MUCH FLAVOR. I only added one bean to these bars because I wasn’t 100% sure if two would be too much. But now that I think about it, the idea of only adding one vanilla bean to these bars was just silly. What was I thinking? Please use two for this recipe 🙂
If you’re new to using vanilla beans, all you have to do is slice open the bean lengthwise, open it up and scrape out the seeds using a spoon or sharp knife. I used this little guide here, from The Kitchn.
These bars are ridiculously easy and come together SO quick. You just throw all of your ingredients in a bowl, stir in the brown rice syrup…
Then transfer the mixture into your lined baking pan and bake for 18-20 minutes at 300F.
And like I said before, the brown rice syrup is KEY in getting these snack bars to hold together. This stuff was SO sticky, and a little tough getting into the pan, but that is exactly what you want! I actually used the back of my rubber spatula, then applied pressure with my hand to spread the mixture evenly and push into all the corners. Work those muscles.
Then once the bars have cooled to room temperature, transfer the pan to the fridge for one hour before cutting into bars. I like to wrap my snack bars individually for easy grab-n-go lunch packing 😉
Vanilla & Blueberry Cashew Almond Snack Bars
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 10 bars 1x
Print Recipe
Pin RecipeDescription
These Vanilla Blueberry Cashew Almond Snack Bars are a simple, yet flavorful blend and so easy to make! Wholesome ingredients, vegan, gluten-free, and grain-free.
Ingredients
- 3/4 cup roughly chopped cashews
- 3/4 cup roughly chopped almonds
- 1/2 cup dried blueberries
- 1/4 cup almond meal
- 2 TBS flaxseed (chia seeds or hemp hearts may be subbed)
- 1/8 tsp pink salt
- 2 vanilla beans, sliced & seeds scraped
- 1/3 cup brown rice syrup*
Instructions
- Preheat oven to 300F and line an 8×8 pan with parchment paper hanging over edges. Set aside.
- In a large bowl add chopped cashews, almonds, dried blueberries, almond meal, flaxseed, vanilla beans, and brown rice syrup. Using a large wooden spoon or rubber spatula, stir together ingredients until fully combined. Mixture will be VERY sticky and thick.
- Transfer mixture into lined pan and press into even layer, making sure to get into all four corners. I used a thick rubber spatula and the pressure of my other hand on the back of the spatula, to evenly press the mixture down into the pan.
- Bake bars for 18-20 minutes, then allow bars to cool in pan at room temperature. Transfer pan to fridge for 1 hour and allow bars to set entirely. Remove bars from pan using parchment paper edges, and cut into 10 even bars. Wrap bars individually and store in container in fridge up to 2 weeks.
Notes
*You may sub 2 tsp vanilla extract if you don’t have vanilla beans. But the beans definitely bring out extra flavor!
-Total time does not count time for cooling in fridge. Total time before bars are ready is about 90 minutes.
-This recipe inspired from Sally’s Baking Addiction
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 12
- Fat: 10
- Carbohydrates: 21
- Fiber: 2
- Protein: 5
Keywords: Vanilla Blueberry Cashew Almond Snack Bars, Copycat Kind Bar, Blueberry Cashew Bars
I hope you guys try these homemade Vanilla Blueberry Cashew Almond Snack Bars! They are truly delicious. And I was pleasantly surprised at just how much these bars taste like my favorite store-bought version 😉
SO
- Have you tried KIND bars? If so, what’s your favorite?
- Weekend plans?!
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NOTE: This post contains Amazon affiliate links. Purchasing products listed through the links comes at no extra charge to you, but I will receive a small commission. Thank you for supporting Fit Mitten Kitchen!
Taylor @ Food Faith Fitness says
Okay for starters, these look BOMB! I have to try these. Secondly, can I just say how much I love the fact that you ordered your vanilla beans on AMAZON!!! That is the best thing ever 🙂
Ashley says
lol I just didn’t want to take the chance of getting to the store and not finding them! I don’t have a TJ’s or Whole Foods, or other great health food store near so AMAZON FTW :-p
And thank you! Let me know if you give em a try 😉 XX
Rebecca @ Strength and Sunshine says
Ah! So The Vanilla Blueberry Flax KIND granola was always my favorite!!!!! So last year I made my own version of it! Haha! It’s one of the best!!! Blubs!!!
Ashley says
Oh yes! I like that one too 😀
rachel @ athletic avocado says
Those kind bars are my FAV! Love the addition of vanilla bean. I need to try these out and get me some brown rice syrup!
Ashley says
Yes you do! The brown rice syrup is key and you’ll be wanting to make homemade nut bars all the time!
Les @ The Balanced Berry says
These look SO GOOD! Vanilla bean is literally everything. I used to love using brown rice syrup but haven’t in ages. This is inspiring me to go get some and experiment!
Ashley says
I’m currently obsessed with my vanilla beans and love them to death!
Oooh can’t wait to see what you have up your sleeve! The brown rice syrup is def a game changer.
Alexa [fooduzzi.com] says
MMM! These are my favorite KIND bars, so I’m absolutely loving that you created a recipe for them! Guess what I’m doing this Sunday? 😉
Ashley says
Woohoo! I just can’t get enough of this flavor. It def is my favorite. Thanks Alexa!
Rachel @LittleChefBigAppetite says
GUUUUUUURRRRRRRRRLLLLLLL these look BOMB! Just pinned! OMG YUM
Ashley says
Thanks Rachel! And thank you for pinning 😀
Sam @ PancakeWarriors says
I’ve always been a fan of kind bars and now I have to make these. So easy!! The blueberry with the almonds and cashews. Omg yum! Thanks for the tip that honey won’t work bc that is probably what I would have used!!
Ashley says
Lol yes unfortunately the brown rice syrup is definitely the wonder ingredient here, and using honey would not yield the same result.
Let me know if you try em, Sam! 🙂
Tim says
Used organic corn syrup got from white
Foods. Works great if you can’t find brown rice syrup
Ashley says
Awesome, Tim! Thanks so much for your comment.
Hannah says
Must try these! I love KIND bars, but not so much the price…I usually only buy when I find them at Marshall’s.
KJ | Omnomherbivore says
Brown rice syrup is pure gold!! When I switched to that my homemade bars went from nice to WOAH! Such a difference! I’m out of granola bars at the moment and I’ve got some dried cranberries in the pantry (I’ll have to sub those BBs 🙂 ) I’ll have to try these next!
Ashley says
I agree about the brown rice syrup! It really does make a huge difference in holding bars together.
Hope you love these, they’ve been a great snack this past week! Thanks KJ 🙂
Emilie @ Emilie Eats says
Aww thanks for the shout-out! <3 I love that you used whole vanilla beans here. These look so good!!
Georgie says
These seriously look legit like the original kind bars. I love making/eating homemade bars, plus I’m sure once you have the brown rice syrup the world of kind creations is at your disposal.
Ashley says
I was surprised myself! I though “Shit, these look like the real deal.”
And yes, super pumped about that magic that is brown rice syrup!
Chrissa - Physical Kitchness says
You are KILLING it with your oat/nut/fruit combos lately! I am obsessed with any granola or cereal that has a vanilla/fruit combo. So naturally I’m loving this. So easy, no preservatives, and brown rice syrup as a sticky agent is awesome. That stuff rocks. Thanks girl!
Ashley says
I can’t beat that vanilla bean flavor! It was my first time using brown rice syrup in a recipe like this, and it made a world of difference. I won’t be going back.
Thanks Chrissa <333
Jess @hellotofit says
I love KIND bars. My favorite are the dark chocolate sea salt. However, these would be next on the list!
Ashley says
Oh those ones are tasty too!
Liora (Allthingsloveli) says
I am so excited to have this recipe now! I love making my own bars, these look like a winner.
Natalie @ A Fit Philosophy says
GIRL! I have got to make these! Pinned and saved for later 🙂
★★★★★
Averill says
These look amazing!!! Just wondering if its possible to use fresh or frozen blueberries instead of dried? Would I get the same result??
Thanks!
Ashley says
Hmmm you know I haven’t tried that before! I don’t think you’d get the same results, but I am sure they would turn out some way. If you do, I would probably suggest frozen ones so they don’t burst as much when stirring together your ingredients because brown rice syrup is so sticky…. I am sure it is possible, you may just want to watch the baking time closely. Sorry I can’t be of more help! Let me know if you try it 🙂
Johani says
Hey Ashley! So excited to try this recipe, thank you for sharing! I’m going to make the bars for a beach picnic I’m hosting on Saturday x I also only have frozen berries but quickly defrosted them by pouring boiling water over to cover and then left them for a minute before draining. I then placed the berries in the oven at 105C/ 220F which should dry them out in about 2 hours. Hope this helps Averill! X
Ashley says
Thanks so much for sharing that Johani! That is so helpful to know 🙂
Averill says
These look amazing!! Just wondering if I could use fresh or frozen blueberries instead of dried ones? Would they achieve the same result you think?
Thanks!!
Johani says
Thank you for this amazing recipe Ashley! I’m going to make the bars for a beach picnic I’m hosting on Saturday morning x Averill I also only had frozen berries. You can place them in boiling water for a minute, drain and then dry them in the oven at 105C/220F for about 2 hours x Hope this helps!
Averill says
Oh amazing! I’ll give this a go. Thanks Johani 🙂
Nisha says
These look amazing and healthy. I will try them soon. Can I use maple syrup in place of brown rice syrup? Thank you!
Ashley says
Hi Nisha, Unfortunately the brown rice syrup cannot be subbed here or the bars won’t hold up and say together! The brown rice syrup is extra sticky and really helps the texture of these.
Shelly says
It was a fairly chilly day in San Diego today, so i warmed up the brown rice syrup for 15 secs in the microwave. Made the mixing and ‘stuffing in the pan’ so much easier. They were so, so, so delicious! My six and four year old grandsons thought they were way better than a kind bar. Thanks so much, Allison
★★★★★
Ashley says
Lovely, Shelly! Thanks so much for your comment. I am so glad they were enjoyed. And wow what a huge compliment from your grandsons – Thank you!!
Shelly says
Oops,meant to say; Thank you,Ashley