I am often appalled at the foods that are marketed to our children, especially snack foods. One of the easiest ways to support our kids’ brains and bodies is by giving them snacks that actually work for them—not against them. This week’s recipe, Hippie Bars from The Defined Dish, is one of my favorites because it’s not only delicious and kid-approved, but it also sneaks in nutrients that fill in some of the most common deficiencies I see in kids.
Here’s what makes these bars extra special:
🥜 Brain-Boosting Ingredients
- Nuts and seeds → Packed with magnesium (over half of kids don’t get enough!), along with healthy fats that fuel focus and keep energy steady.
- Nut butter → A great source of vitamin E, which nearly 9 out of 10 kids are low in—important for protecting brain cells.
- Oats → Offer iron and B vitamins, key for energy, learning, and attention.
- Coconut and natural sweeteners → Provide quick energy without the blood sugar crash of refined sugar.
- Dark chocolate drizzle (optional but encouraged!) → A little extra boost of magnesium and antioxidants.
🍫 Why This Snack Rocks
✔️ Tastes like dessert but fuels like a pro athlete
✔️ No refined sugar crashes
✔️ Fills in key nutrient gaps that even healthy-looking kids often have
✔️ Easy to pack for school, practice, or road trips
🧊 Storage Tips
- Cut into squares or bars
- Store in the fridge up to 1 week
- Pack in lunchboxes or grab straight from the fridge for an after-school snack
Can be frozen for longer storage (just thaw before eating!)
These bars are chewy, nutty, just the right amount of sweet, and perfect for tossing in a lunchbox, cross-country practice bag, or your own work tote. Even better—they can be stored in the fridge and enjoyed all week long, making them a practical, nutrient-packed snack you’ll always be glad to have on hand. Get your kids in the kitchen with you over the weekend and whip up a batch to try!
Ingredients:
- Quick Oats – 1.5 cups
- Super-Fine Almond Flour – 1 cup
- Tapioca Flour – 3/4 cup
- Coconut Sugar – 1/4 cup
- Ground Cinnamon – 1 tsp
- Baking Powder – 1 tsp
- Kosher Salt – 1/4 tsp
- Liquid Coconut Oil – 1/2 cup
- Pure Maple Syrup – 2/3 cup
- Creamy Unsweetened Almond Butter – 2 tbsp
- Pure Vanilla Extract – 2 tsp
- Hemp Hearts – 1/4 cup
- Raw White Sesame Seeds – 1/4 cup
- Flax Seed – 2 tbsp
- Raw Sunflower Seeds – 1/2 cup
- Raw Pumpkin Seeds – 1/2 cup
Step by Step Instructions:
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.
Find this delicious recipe and more at thedefineddish.com