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Hippie Bars are all about good vibes and healthy munching! Named for their fun mix of seeds, they bring a burst of flavor and nutrition in every bite.
These Hippie Bars are soft, chewy, and packed with wholesome goodness. They’re perfect for a quick and nourishing breakfast on the go, a midday pick-me-up, or a snack anytime you just need a little boost.
My Hippie Bar recipe was inspired by a “Bird Bar” sold at a favorite coffee shop of mine on Kauai, called Slow Yourself Down Coffee. I love their Bird Bar and wanted to make my own version of this delicious and nutrient-dense treat.
ingredients:
- Quick Oats
- Super-Fine Almond Flour
- Tapioca Flour
- Coconut Sugar
- Ground Cinnamon
- Baking Powder
- Kosher Salt
- Liquid Coconut Oil
- Pure Maple Syrup
- Creamy Unsweetened Almond Butter
- Pure Vanilla Extract
- Hemp Hearts
- Raw White Sesame Seeds
- Flax Seed
- Raw Sunflower Seeds
- Raw Pumpkin Seeds
step-by-step:
step one: prep the oven and pan
Preheat the oven to 350℉. Line a 9×9 baking pan with parchment paper, letting it hang over two opposite side of the pan (you’ll use it to lift out the bars later), and lightly mist it with cooking spray.
step two: combine the dry ingredients
In a large bowl, combine the oats, almond flour, tapioca flour, coconut sugar, cinnamon, baking powder, and salt. Stir to combine and break up any clumps. Set aside.
step three: combine the wet ingredients
In a separate medium bowl, combine the coconut oil, honey, almond butter, and vanilla and whisk until smooth.
step four: combine to form batter
Pour the coconut oil mixture into the oat mixture and stir to combine. The texture should somewhere between cookie dough and brownie batter. Add the hemp hearts, sesame seeds, flax seed, sunflower seeds, and pumpkin seeds and fold until well incorporated into the batter.
step five: bake the bars
Spoon the mixture into the prepared baking sheet and smooth it out into a single layer. Transfer to the middle rack of the oven and bake until the edges are golden brown, 20 to 25 minutes.
step six: let the bars cool
Remove from the oven and let rest in the pan for 15 minutes. Carefully lift it out of the pan and allow to cool completely before cutting into 16 squares.
step seven: serve or store
Once cooled, you can serve and enjoy! To store, keep in an airtight container at room temperature for up to 3 days.
Recipe FAQs:
Yes! As long as you store in an airtight container, the texture should not change once they’re cooled!
Sure thing! It should be a one-to-one ratio. I prefer the coconut sugar to keep these bars super nutritious, but regular granulated sugar will work too.
Hippie Bars are a perfect thing to make at the beginning of the week and keep on hand when you need a healthy snack. I can’t wait to hear what you think of them!
Looking for more healthy sweets? Try these!
Protein and Fiber Buckeye Balls
GoGo’s Oatmeal Chocolate Chip Bars
Paleo Blueberry Lemon Breakfast Bars
Hippie Bars
Ingredients
- 1 ½ cups quick oats
- 1 cup super-fine almond flour
- ¾ cups tapioca flour
- ¼ cup coconut sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup liquid coconut oil
- 2/3 cup pure maple syrup
- 2 tablespoons creamy unsweetened almond butter
- 2 teaspoons pure vanilla extract
- ¼ cup hemp hearts
- ¼ cup raw white sesame seeds
- 2 tablespoons flax seed
- ½ cup raw sunflower seeds
- ½ cup raw pumpkin seeds
Instructions
- Preheat the oven to 350℉. Line a 9×9 baking pan with parchment paper, letting it hang over two opposite side of the pan (you’ll use it to lift out the bars later), and lightly mist it with cooking spray.
- In a large bowl, combine the oats, almond flour, tapioca flour, coconut sugar, cinnamon, baking powder, and salt. Stir to combine and break up any clumps. Set aside.
- In a separate medium bowl, combine the coconut oil, maple syrup, almond butter, and vanilla and whisk until smooth.
- Pour the coconut oil mixture into the oat mixture and stir to combine. The texture should somewhere between cookie dough and brownie batter. Add the hemp hearts, sesame seeds, flax seed, sunflower seeds, and pumpkin seeds and fold until well incorporated into the batter.
- Spoon the mixture into the prepared baking sheet and smooth it out into a single layer. Transfer to the middle rack of the oven and bake until the edges are golden brown, 20 to 25 minutes.
- Remove from the oven and let rest in the pan for 15 minutes. Carefully lift it out of the pan and allow to cool completely before cutting into 16 squares.
- To store, keep in an airtight container at room temperature for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Hi. This looks yummy. Do you think they can be freezed?
Yes, definitely! Just let them thaw at room temp when you’re ready to eat them.
I am not gluten free so I used 1/2 cup AP flour as a sub for the 3/4 cup tapioca flour. I baked until just golden around the edges like the directions state and it came out perfect! Soft, chewy bars. The whole family enjoyed them. Thank you!
So glad those swaps worked for you!
This is absolutely divine!! And so easy to make.
Glad it was a hit!
Absolutely delicious and filling!
Could you do less coconut sugar or maple syrup? Trying not to do much sugar.