1/2 cup nut butter (peanut butter or almond butter are my favorites)
2–4 Tbsp. raw honey (start with 2 Tbsp. and add more if you need more moisture, this will depend on how many of the optional ingredients that you add in).
1 Tbsp. coconut oil
1 tsp. vanilla
1/2 tsp. sea salt (use only if nut butter isn’t already salted)
1/4 tsp. cinnamon
1/4 cup hemp hearts
2 Tbsp. flax seed meal
1/2 cup whole gluten free oats
Optional ingredients:
1/2 cup vanilla protein powder or collagen powder
2 Tbsp. unsweetened shredded coconut
1/4 cup total of your favorite mix-ins: chocolate chips, pumpkin seeds, sesame seeds, sunflower seeds, unsweetened dried cranberries, raisins, dried apricots, etc.
In a medium sized mixing bowl combine the nut butter, honey, coconut oil, and vanilla. Stir until creamy.
Add in the sea salt, cinnamon, hemp heart, flax meal, oats and stir until combined.
Add in any of the optional ingredients that you want. Stir until thoroughly mixed.
Press mixture evenly into a 9″ x 9″ baking dish. Using a knife score into 16 bars. Place bars in the refrigerator until firm.
Remove from pan and store in a glass dish using parchment paper to separate the bars so that they don’t stick together.
I like to put my bars in the freezer. They are great to add to a lunch box or a quick breakfast on the go.
Find it online: https://duggarwellness.com/scratch-bars/