Easy No-Bake Recipe
This time of year I’m all about cookie baking, but I also love this no-bake oatmeal cashew brittle for variety. And what if Santa has gone gluten-free? 😉
You probably could make this recipe with any type of nut, but cashews raise fewer allergy issues than peanuts, and so may be better when you make this recipe for sharing.
It’s best to assemble all of the ingredients before you start, because this recipe moves quickly and requires some fast work at the end. If you’re not in a hurry, the longer these sit in the refrigerator, the easier they are to slice.
What is your favorite type of nut?
Do you have any food allergies?
Gluten-Free Oatmeal Cashew Brittle Recipe
By December 11, 2013Published:
- Prep: 5 mins
- Cook: 15 mins
- Ready In: 50 mins
Easy No-Bake Recipe This time of year I'm all about cookie baking, but I also love this no-bake oatmeal cashew brittle for variety. …
- 1 1/4 cup old fashioned oats (use certified gluten free to ensure that this recipe is gluten-free)
- 1 cup whole salted cashews
- 3 Tbsp unsalted butter
- 1/2 cup dark brown sugar packed
- 3 Tbsp light corn syrup
- 1 Tbsp dark molasses
- 3/4 tsp cinnamon
- 1/2 tsp coarse salt
- Line 4x4 or 4x6 glass dish with plastic wrap.
- Toast oats and cashews in a large saucepan over medium heat, for 4-6 minutes until fragrant and lightly golden. Pour into large mixing bowl.
- Heat remaining ingredients (butter, brown sugar, corn syrup, molasses, cinnamon and salt) in a medium saucepan over medium low-heat, until mixture begins to bubble.
- Pour melted butter mixture over toasted oats mixture and mix well. (Work quickly because it gets difficult to work with as it cools.)
- Spoon into lined dish and press into an even layer. Cover and refrigerate for at least 30 minutes.
- When brittle has set, turn out onto cutting board and use a large, sharp knife to slice into bite-sized pieces. Enjoy--or store in sealed container.