Chewy Hemp-Nut Granola Bars

These vegan, gluten-free granola bars are rich in flavor, texture, fiber and nutrients. Packed with nuts, oats and even hemps seeds - these healthy bars will fuel your day, deliciously!

Prep Time10

Cook Time15

Total Time25

Servings: bars

Author: Kathy Patalsky

Ingredients

¼ cup peanut butter, creamy, salted
¼ cup + 1 tablespoon agave syrup (or maple or coconut sugar)
1 Tbsp vegan butter
2-3 Tbsp hemp seeds
2 tsp ground flax seed
½ tsp ground cinnamon
⅛ tsp vanilla extract
⅛ tsp sea salt
2-3 Tbsp raw cashews, whole
¾ - 1 cup rolled oats
1 Tbsp coconut flakes, unsweetened
¼ cup puffed rice, unsweetened
optional: 2-4 tablespoon mini vegan chocolate chips

Instructions

Preheat oven to 350 degrees.
In a small sauce pot, over medium heat, add the vegan butter and peanut butter. Stir until softened. Turn heat to low. Then add in the agave syrup. Stir for a minute, until well combined.
Add in the rolled oats, stir well to combine.
Add in the hemp seeds, salt, vanilla, cinnamon, cashews, flax seed, coconut flakes.
Turn off the heat. Stir well to combine. The mixture will feel quite thick and sticky at this point.
Lastly, fold in the puffed rice.
Lay a sheet of parchment paper down on a one-inch thick baking sheet. Pour the mixture onto one side of the sheet and flatten and spread with a spoon. Use the other half of the parchment paper (folded over) to press down and evenly flatten the bars. The bars should take up about half of the total (half sheet) baking sheet. Bars should be about ¾ inch thick.
Load bars into the 350 degree oven and bake for 15 minutes. Edges will begin to brown when the bars are done.
Pull the bars from the oven and sprinkle the optional chocolate chips over top. Then, fold the parchment back over and gently press the chocolate into the baked bars. They should melt and smash into the top of the bars quite effortlessly.
Cool bars at least ten minutes before slicing and serving. Store leftovers in the fridge.

Nutrition Estimate