“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.
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)
emily coppella 