I’ve made this recipe hundreds of times! Here’s why I absolutely love my recipe, and why I want you and your family to love it too:
- It’s packed full of protein and fibre, and it’s free of common food intolerances like gluten, dairy, and eggs (it’s vegan, too!).
- Since we’re all so busy, it’s made in one-bowl and doesn’t require baking, which makes it quick and easy to make.
- They keep in the freezer, so if they don’t get eaten (lol…) they’ll last 6-8 weeks.
- I freeze them little containers or ziplock bags so that my hubby and I easily can grab one or two and head out the door whenever we need a quick snack.
- The absolute BEST part is that you can use the proportions as a framework, and sub different things in to create different flavours and keep them interesting for your family. No boredom here!
- 1 1/2 cups gluten free oats (sub for more nuts/seeds to make this paleo-friendly)
- 3/4 cup almonds
- 1/2 cup hemp hearts
- 1/3 cup freshly ground flaxseed
- 1/3 cup each: sunflower seeds, pumpkin seeds, walnuts
- Sub one or more of these out for different nuts, unsweetened coconut shreds, dairy-free chocolate chips/cacao nibs, dried fruit (not in my house, but no judgement if it works for you)
- Ie. Macadamia nuts, coconut and chocolate chips is a delicious combo!
- Adding 1 tsp of cinnamon and 1/2 tsp of nutmeg is a great way to switch it up, or 1/4 cup cocoa powder. Adjust wet: dry ratio accordingly.
- 1 cup almond butter
- Switch this up too! Pumpkin seed butter, peanut butter, cashew butter, etc.
- 1 medium banana
- 1/4 cup maple syrup (sub for another 1/4 cup almond butter + use a large banana to make this mostly-ish-sugar-free)
- Line a 9″x9″ baking pan for deep-dish bars, or 8″x13″ for thinner bars, with parchment paper
- Combine almond butter, banana, and maple syrup in a food processor and blend until smooth. You can do this by hand, but I prefer the food processor.
- Combine all other ingredients in a large bowl, add wet ingredients and mix thoroughly. It should all mix, but barely stick together. Add more nuts, seeds, or oats until reach desired consistency.
- Transfer to pan, squish down evenly and very firmly. Place pan in freezer for at least 1 hour.
- Remove from pan by lifting up paper. Slice into bars or squares and put into ready-to-go ziplock bags or containers (1-2 per bag), and store in freezer.
- Makes 18 – 21 bars.
- Tag me in your Instagram and Facebook posts – @drhilarychambers – Enjoy!
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