Oh She Glows Classic Glo Bar

“If you were trapped on a deserted island with only one thing to eat, what would it be?” Answer: THIS.

This snack bar has it all. It’s bursting with nutrients and flavour. It can energize you for a workout or curb hunger in between meals. When I got the Oh She Glows Cookbook two Christmas’s ago, this was one of the first recipes I tried out, and now its page is open on my kitchen counter practically every week.

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Credit to Angela Liddon, the creator of these bars. Here is her recipe for these Classic Glo Bars:

Ingredients:

  • 1 1⁄2 cups gluten-free rolled oats
  • 1 1⁄4 cups rice crisp cereal
  • 1⁄4 cup hemp seeds
  • 1⁄4 cup sunflower seeds
  • 1⁄4 cup unsweetened shredded coconut
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon fine-grain sea salt
  • 1⁄2 cup, plus 1 tablespoon, brown rice syrup
  • 1⁄4 cup roasted peanut butter or almond butter (sunflower seed butter works as well)
  • 1 teaspoon pure vanilla extract
  • 1⁄4 cup mini non-dairy chocolate chips (can substitute for more shredded coconut, dried fruit, etc)

Instructions:

  • Line a cake pan (about 9-inches) with parchment paper
  • In a large bowl, mix together the oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt
  • With a small saucepan, stir the brown rice syrup and peanut butter together with a spatula until combined thorough. Heat over medium heat until the sauce bubbles slightly, then remove the saucepan from the heat and stir in the vanilla
  • Pour the sauce over the dry ingredients in the bowl, using a spatula to get every last drop. With a big metal spoon, stir all of the ingredients together so everything is evenly coated (it will be a bit tough to stir)
  • Add the chocolate chips after the mixture has cooled for a bit so they don’t melt (or go ahead and add whatever other mix-ins you want)
  • Spoon the mixture into the lined pan so it is in an even layer. Wet your hands and press down on the mixture to smooth it out, or use a plastic roller to help. Make sure to press down around the edges of the pan
  • Put the pan in the freezer, uncovered for about 10 minutes
  • Take out the pan and remove the mixture by lifting up the parchment paper as handles. With a pizza roller, slice the square into rows and columns (you can choose how many, usually I make about 12 bars total)
  • Wrap the bars individually and store them in a container in the fridge for up to 2 weeks (or the freezer for about a month)

 

 

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