Fans of the sticky-coconutty, almond & chocolate candy bars will find a friend in these delicious raw snacks! Loaded with protein and healthy fats, these bars are a wonderful grab-and-stay-at-home snack or post exercise boost.
Depending on how you slice them, this recipe makes 16-32 bars.
2 cups gluten-free rolled oats
3/4 cup semi-sweet chocolate chips
1/2 cup desiccated coconut, unsweetened
1/4 cup pumpkin seeds
1/2 cup sliced almonds
1/4 cup shelled hemp seeds (or hemp hearts)
2/3 cup honey
1 Tbsp coconut oil
Spray and line an 8" x 6" Pyrex with parchment paper and set aside.
In a large bowl, combine everything but the honey and coconut oil. **Your hands are your best tools for this, so don't hesitate to use them!
Meanwhile, in a small saucepan, bring the honey just to a boil. Caution here - it will foam up quite a bit. Immediately add the coconut oil to the honey, stirring to melt. Then pour the bubbling honey over the oat mixture, stirring to coat everything in honey. The chocolate chips will melt a little - that's alright! Once evenly mixed, press the mixture into the sprayed and lined Pyrex. Smooth out the mixture to make sure there are no air pockets and to insure that the top is flat across.
Before cutting into bars, allow the mix to chill overnight in the refrigerator or for an hour in the freezer. For optimal freshness, store the granola bars in the refrigerator.