"The wise man should consider that health is the greatest of human blessings. Let food be your medicine."
- Hippocrates

January 31, 2011

Easy Pleasin' Hemp-Oat Bars

As promised here's another recipe featuring hemp nuts. I'm always looking for a yummy snack to replace those boxed granola bars I used to eat so often. These wheat-free bars are perfect because they have the texture of chewy granola bars but aren't too sweet and have no processed or refined ingredients! Best of all, they freeze really well and you can make them in no time flat! They're great for lunches, go great with coffee, and are perfect if you need something to eat on the run!

I usually add chocolate chips, but for a healthier version you can add dried fruit and/or nuts instead...or don't add anything and just enjoy the simplicity of the oats and hemp on their own!! And if you don't have hemp nuts, no problem! The original recipe didn't call for them anyway...just use an extra half cup of ground oats.

Easy Pleasin' Hemp-Oat Bars
makes 10-14 bars

1 1/2 cups ground oats (see note)
1 cup quick oats
1/2 cup hemp nuts
1/4 tsp sea salt
1/4 tsp cinnamon
1/4 cup chocolate chips, dried fruit, or nuts or your choice
1/4 cup pure maple syrup
1/3 cup barley malt OR brown rice syrup OR honey
1/4 cup vanilla or plain soy milk or other non-dairy milk
1 1/2 - 2 tbsp organic canola oil


Preheat oven to 350°F (176°C).
In a large bowl, combine all the dry ingredients.
Add the wet ingredients into the dry mixture, stirring until well combined.
Transfer the mixture to a lightly oiled 8"x8" baking dish and press it down until evenly distributed.
Bake for 19 minutes, then remove and let cool in pan.
Once cool, use a sharp knife to cut the bars, then remove with a spatula.

Tip: The bars are softer if they are not overbaked. For even softer bars you can use a smaller pan to yield thicker bars.

Note: This recipe calls for “ground oats.” Ground oats can be made from quick oats, which are available in grocery stores. Use your food processor and process the quick oats for a minute or two. The consistency should be similar to coarse flour.


This recipe is from Dreena Burton's Vive le Vegan