Oh! You’re going to GLO for this bar!!!

Let me start off by saying this no-bake vegan recipe is gluten-free, nut-free, soy-free, refined sugar-free, oil-free and I know what you’re thinking…TASTE-FREE! To that I answer, WRONG! They are super scrumptious and super delicious! Who knew that something so easy to make could taste so good? I dare you to try them!

It’s super late at night and as I write this post, I’m certain that by the time I’m finished, my keyboard will be sticky and riddled with remnants and crumbs of oats, seeds and other yummy ingredients from my new favorite “granola” bars! According to the recipe book, the “Classic Glo Bars” is what started it all from Angela Liddon and I can see why. This Classic Glo Bar prompted her to open her very own vegan bakery, hand-making over 500 bars per week and thus leading to title her book, The Oh She Glows Cookbook after these luscious concoctions. Chock full of healthy ingredients, fans clamored for the bars and she was kind enough to share her famous recipe with us! I hope you give them a try as they are sure to be one of your favorites!

Classic Glo Bar Recipe

1 1/2 C gluten-free rolled oats

1 1/4 C rice crisp cereal

1/4 C sunflower seeds

1/4 C unsweetened shredded coconut

2 Tbsp. sesame seeds

2 Tbsp. chia seeds

1/2 tsp. ground cinnamon

1/4 tsp. fine sea salt

1/2 C + 1 Tbsp. brown rice syrup

1/4 C sunflower seed butter

1 tsp. pure vanilla extract

1/4 C mini sugar free/dairy-free chocolate chips (I like Lily’s sweetened with stevia)

Prep Time: 15 minutes – Freeze Time: 10 Minutes

Instructions

Line a 9″ baking sheet with parchment paper.

In a large bowl, combine oats, rice crisp cereal, sunflower seeds, shredded coconut, sesame seeds, chia seeds, cinnamon and salt. Mix well and set aside. In a small saucepan, stir together brown rice syrup and sunflower seed butter until melted and well combined. Allow to bubble slightly. Remove from the heat and add vanilla. Pour the sunflower seed butter and brown rice syrup mixture over the oat mixture and stir well until mixed very well. Fold in the chocolate chips.

Transfer mixture to the prepared baking sheet. Spread out into an even layer pressing down to even the out the mixture. Place pan in the freezer, uncovered and chill for 10 minutes or until firm.

Lift mixture out of the pan using the parchment paper as handles, place on the cutting board. Using a pizza slicer or serrated knife, slice into 6 rows and then in half to make 12 bars.

Wrap individually and store them in an air-tight container in the refrigerator for up to 2 weeks. You can also freeze them for up to 1 month.

Recipe adapted from The Oh She Glows Cookbook by Angela Liddon

 

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