Spread the oats onto a largebaking sheetevenly and bake in the oven until lightly golden brown, about 7 minutes.
Sprinkle the coconut evenly on top of the oats and place back into the oven until golden brown, just about 1 minute. The coconut cooks VERY quickly, so watch closely. Remove from oven and let cool. Turn the oven temperature down to 300 degrees.
In a large food processor, process the carrots until they resemble small peas. Add in the cauliflower and process until it is broken down and looks like rice. Finally, add in the spinach and process until broken down into small pieces.
Transfer the vegetable mixture into a large bowl and add in the coconut sugar, protein powder, salt, hemp hearts and toasted oatmeal and coconut. Stir until well combined
In a medium, micro-wave safe bowl, place the almond butter, maple syrup and coconut oil. Microwave until liquid and bubbling, about 1-2 minutes.
Whisk the wet ingredients together until the almond butter is smooth, and then pour into the dry ingredients.
Stir until the mixture forms a crumbly, wet dough and then use your hands to bring it all together until it is evenly mixed.
Press the mixture evenly into the prepared baking pan. Pack it into the pan as hard as you can.
Bake until the top turns light golden brown and a little bit crispy, 30-35 minutes.
Let cool to room temperature and then place into the refrigerator to cool completely.
Slice into bars and DEVOUR.
Store in an air-tight container in the refrigerator.