Cannellini Cashew Breakfast Bars

Cannellini Cashew Breakfast Bars | Food & Nutrition Magazine | Volume 10, Issue 1
Photography by David Raine | Food styling by Breana Moeller | Prop styling by Michelle Wilkinson

Pantry staples including canned beans, dried fruit, nuts and nut butter come together in a sweet and salty breakfast treat to enjoy all week.

SERVING SIZE: 1 bar (103 grams)
PREP TIME: 15 minutes
COOKING TIME: 20 minutes


  • Cooking spray
  • 2½ cups old-fashioned oats
  • ½ cup unsweetened coconut flakes
  • ½ cup raw unsalted sunflower kernels
  • 1 cup roasted unsalted cashews
  • ½ cup dried cherries
  • ¼ cup mini chocolate chips
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup pitted medjool dates
  • ½ cup natural creamy cashew butter
  • 1 cup canned cannellini beans, drained and rinsed
  • ½ cup (131 milliliters) unsweetened applesauce
  • 2 teaspoons (9 milliliters) pure vanilla extract
  • ¼ teaspoon flaky sea salt, for topping


  1. Preheat oven to 350°F (176°C). Lightly coat a 13-by-9-inch pan with cooking spray. Mix oats, coconut, sunflower kernels, cashews, dried cherries, chocolate chips, kosher salt and cinnamon in a large bowl.
  2. Place dates, cashew butter, beans, applesauce and vanilla extract in a food processor and blend until smooth. Add the blended ingredients to the bowl with dry ingredients and stir.
  3. Spread onto the prepared pan and sprinkle evenly with flaky sea salt. Bake for 20 minutes.
  4. Cool completely and slice into 12 bars. Wrap each bar with plastic wrap and store in an airtight container in the refrigerator for up to one week.

NUTRITION PER SERVING: 358 calories, 19g total fat, 4g saturated fat, 0mg cholesterol, 247mg sodium, 44g carbohydrate, 6g fiber, 20g sugar, 8g protein, 455mg potassium, NA phosphorus

Jen Plaggemars on Instagram
Jen Plaggemars
Jen Plaggemars is a registered dietitian and private chef based in Holland, MI, and owner of Chef Jen LLC. She blogs at