New Mama Glo Bars

• Vegetarian
• Gluten free

• Produce

  • 1/3 cup Cranberries or dried cherries, dried

• Breakfast Foods

  • 3/4 cup Rice crisp cereal, gluten-free
  • 1 1/2 cups Rolled oats, gluten free

• Condiments

  • 1/2 cup Brown rice syrup
  • 1 tbsp Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/4 tsp Pink himalayan salt or fine sea salt
  • 1/4 cup Sesame seeds, white
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 tbsp Coconut oil

• Nuts & Seeds

  • 2 tbsp Coconut, unsweetened dried
  • 1/4 cup Flaxseed, ground
  • 1/4 cup Pepita, seeds

• Dairy

  • 1/4 cup Sunflower seed butter, smooth

Found on ohsheglows.com

Description

Ingredients

• 1 1/2 cups (150 g) gluten-free rolled oats
• 3/4 cup (25 g) gluten-free rice crisp cereal
• 1/4 cup (40 g) white sesame seeds*
• 1/4 cup (40 g) pepita seeds*
• 1/4 cup (30 g) ground flaxseed
• 1/3 cup (45 g) dried cranberries or dried cherries**
• 2 tablespoons (12 g) unsweetened dried shredded coconut
• 1/2 teaspoon cinnamon
• 1/4 teaspoon pink Himalayan salt or fine sea salt
• 1/2 cup (125 mL) brown rice syrup***
• 1 tablespoon (15 mL) pure maple syrup
• 1/4 cup (63 g) smooth sunflower seed butter****
• 1/2 tablespoon (7.5 mL) coconut oil
• 1 teaspoon (5 mL) pure vanilla extract

Directions

• Line a 9-inch square pan with a piece of parchment paper. I like to leave some overhang so the bars are easy to lift out after freezing.
• In a large bowl, stir together the dry ingredients (oats, cereal, sesame seeds, pepita seeds, ground flaxseed, dried fruit, coconut, cinnamon, and salt).
• Add the brown rice syrup into a small pot over low heat. Stir in the maple syrup, sunflower seed butter, and coconut oil until combined. When the mixture is warm and runny remove from heat. Stir in the vanilla.
• Immediately pour the brown rice syrup mixture over the dry ingredients (I use a spatula to scoop every last drop!) and with a large metal spoon, stir until the oats are fully coated in the syrup mixture. This can take some elbow grease, but we don’t want any dry patches, so mix well.
• Scoop the mixture into the prepared pan and spread out evenly. I like to lightly wet my hands and use them to spread the mixture out. Grab a small pastry roller if you have one, and roll the mixture until even and smooth. Or, simply press down firmly with your hands—the more you pack down the mixture the better the bars hold together. Using your fingertips, press the mixture downward along the edges to create straight edges.
• Place the pan in the freezer, uncovered, for about 10 to 15 minutes until the bars firm up enough to slice. Remove the slab and place on a cutting board. With a pizza slicer, slice the bars into 12 equal bars.
• Wrap each bar separately in plastic wrap. Store in the fridge for up to 1 week, or freeze the wrapped bars in a freezer-safe zip bag for 4 to 6 weeks. The bars will firm up when chilled. You can let them sit at room temperature for 5–10 minutes before enjoying, if desired.