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Preheat the oven to 180˚C (or 160˚C fan). Line an 18cm x 23cm baking tray (one with raised sides — see tips above) with baking paper.
Lightly toast the pepitas in a skillet over low heat, shaking the pan every now and then (this should take 5–10 minutes).
Meanwhile, place the oats, hemp seeds and salt in a large mixing bowl. Once the pepitas are toasted, add them to the mixing bowl.
Melt the butter in a small saucepan over low heat. Turn the heat off and add the almond butter, stirring well (the warmed butter should help melt any lumps present in the almond butter). Add the sugar and honey and stir well.
Pour the butter and honey mixture over the oats. Stir well to combine.
Tip the mixture into the prepared baking tray and pack tightly by pressing down firmly with a silicone spatula or the back of a large spoon (moisten the spatula/spoon with water to help stop the mixture sticking).
Bake in the oven for 18–22 minutes until golden (the edges will be darker than the middle, but you want some golden colour across the middle).
Remove the bars from the oven and allow them to cool completely in the pan (1–2 hours) before slicing into bars. Store in the fridge (wrapped tightly or in an airtight container) for up to five days.