I have been dreaming about this recipe for 2 nights. No joke, vividly dreaming. Let me take you back to where this all began…
I went hiking this weekend!
Exclamation point because I never go hiking and when I do I am such a little bitch about it. I whine and take breaks and huff and puff and I’ve even cried a few times. But every time, without a doubt, when I complete the giant uphills and make my way back down whatever beautiful mountain it was, I feel like superwoman. This weekend was no different. Except I honestly didn’t cry (that much). Plus, the best thing happened when we got back down the hill. Some granola bar company had representatives standing at the bottom of the mountain giving away FREE GRANOLA BARS! Yeah! They had this new flavor called Hickory and I swear it tasted like bacon. Veggie bacon, obvi. I know that sounds weird but I’ve never been a big fan of the sweet stuff and a savory granola bar was a first for me. I have been using Nutiva chia seeds & hemp seeds since I first started making green juice and I am just obsessed with their products. I knew I wanted to tie in some of that nutritional goodness into these bars and I just couldn’t wait to come home and make my own version. (You can find my full Nutiva review here)
And Here It Is!!
Sweet & Salty & Smokey & Packed Full of wonderful nutrients. You’re gonna love this one.
Hickory Maple Granola Bars
1 cup organic rolled oats
1 cup raw almonds
1/2 cup raw sunflower seeds
1/4 cup Nutiva Super Seed Blend (ground hemp, chia, flax, & coconut)
2 tsp liquid smoke
3 tbsp maple syrup
1/2 cup cashew butter (or almond butter)
1 tsp sea salt
1. Preheat oven to 350. Spread oats, almonds, and sunflower seeds in an even layer on baking sheet. Toast in oven for about 5 minutes keeping your eye on them so they don’t burn.
2. In a small saucepan, mix together liquid smoke, cashew butter, maple syrup, & sea salt. Warm through on very low heat stirring constantly until all mixed together and warm.
3. Put all ingredients including the Nutiva Super Seed Blend in a bowl and mix very well.
4. Line a baking dish with parchment paper. Pour in mixture and press down with back of spoon to get it packed in tight. The tighter you pack the better.
5. Refrigerate for 1 hour to overnight.
6. Cut into rectangles. Enjoy now or freeze for later.
*recipe note: do NOT use more than 2 tsp of liquid smoke. This stuff packs a big punch and can easily get to the too much level. You might want to add 1 tsp at first and see if you’re comfortable with that.
*recipe note: these freeze really well so you can enjoy them for longer. Just keep them in an air tight zip lock bag and they’ll last up to 6 months in the freezer.