Ingredients
- 1 cup quick-cooking oatmeal
- 1/2 cup unsweetened coconut flakes
- 1/2 cup carrot sliced
- 1 cup cauliflower cut into florets
- 1 cup spinach packed
- 2 tablespoons coconut sugar
- 3/4 cup vanilla plant protein powder mine is a blend of quinoa brown rice and hemp
- 1/4 tsp salt
- 1/2 cup hemp hearts
- 3 tablespoons almond butter
- 1/4 cup + 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil softened to room temperature, plus more for lining pan
Instructions
- Preheat your oven to 400°F and grease an 8x8-inch baking pan with coconut oil.
- Spread the oats evenly onto a large baking sheet 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. Remove from oven and let cool. Turn the oven temperature down to 300°F.
- 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, microwave-safe bowl, add the almond butter, maple syrup, and coconut oil. Microwave until liquid and bubbling, about 1-2 minutes.
- Whisk the wet ingredients together until smooth and then pour into the dry ingredients.
- Stir until the mixture forms a crumbly, wet dough. 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 tightly as you can.
- Bake until the top turns light golden brown and a little bit crispy, 30-35 minutes.
- Let cool to room temperature, then place into the refrigerator to cool completely, about 3 hours.
- Slice into bars and enjoy!
