Ingredients:

  • 2.5 cups old fashioned rolled oats
  • 0.5 cup hemp hearts
  • 0.5 cup crispy rice cereal
  • 0.5 cup creamy peanut butter
  • 0.5 cup liquid honey
  • 1 tablespoon coconut oil
  • 0.5 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 0.5 cup raw almonds, roughly chopped
  • 0.33 cup dried cranberries
  • 0.33 cup dark chocolate chips
  • 0.25 cup pepitas (pumpkin seeds)

Instructions:

  1. Line the pan. Fit a piece of parchment paper into your 8x8 inch pan, leaving an inch of overhang on the sides. Note: This creates handles to lift the bars out later.
  2. Combine dry goods. In your large bowl, toss together the 2.5 cups oats, 0.5 cup hemp hearts, 0.5 cup rice cereal, pepitas, and chopped almonds.
  3. Heat the binder. In a small saucepan over medium low heat, whisk the 0.5 cup honey, 0.5 cup peanut butter, 1 tbsp coconut oil, and salt until the mixture is silky and bubbles at the edges.
  4. Add aromatics. Remove the pan from heat and stir in the 1 teaspoon vanilla. Note: Adding vanilla at the end preserves its delicate flavor.
  5. Merge the mixtures. Pour the warm honey mixture over the dry oats. Stir vigorously until every single oat is coated in a glossy sheen.
  6. Cool slightly. Let the mixture sit for 5 minutes before adding the 0.33 cup cranberries and 0.33 cup chocolate chips. Note: This prevents the chocolate from melting entirely.
  7. Transfer to pan. Dump the mixture into your prepared 8x8 pan, spreading it out to the corners.
  8. The Great Press. Using a flat bottomed glass or a firm spatula, press down with significant force until the surface is flat and tightly packed.
  9. Chill and set. Place the pan in the refrigerator for 2 hours until the block feels solid to the touch.
  10. Slice and serve. Lift the parchment handles to remove the block, then use a sharp knife to cut into 12 even bars.