For like, the 10 millionth time in the last two weeks… WE LEAVE ON SUNDAAAAY! and I finished off these bars this morning ’cause I don’t want anything left in our fridge. No food. Just condiments and a random can of coconut cream that is 1000000% gonna be whipped in to the most luscious and sweet whipped cream that I quite literally plan to put on everything and also just eat by the spoonful. But coming home to rotting food in the fridge is no bueno so I made sure everything was cleared outta there and now we’ll be eating out for our next 2 dinners.
It’s not like I would’ve had these bars past today anyway since A. they’re delicious and B. I did have help eating them. My momma got some and a girlfriend/old neighbor who I miss being my neighbor SO MUCH got some and then my happy belly got the rest. Sometimes I ate them plain, other times I broke out the vanilla bean ice cream and piled it all in a bowl and then face-planted.
Not really. I used a spoon. I’m not an animal.
I’m like, obsessed with strawberries + basil. O-B-S-E-S-S-E-D. I feel like they’re made for each other like peanut butter and chocolate. ALSO THOUGH if you take the strawberry basil + chia jam from these bars, spread it on a burger bun…. then generously slather on peanut butter… and then put a burger on said burger bun… well, you’ll probably die of pure bliss.
I know it sounds weird. I KNOW. But trust me. It is heaven on a bun.
Anyway, these strawberry basil hemp bars do not have peanut butter or a burger involved but they DO have hemp seeds, oats, coconut sugar, some butta and a leettle greek yogurt. Also strawberries and basil, obviously.
So basically they’re a total health food which means heeyyooooo breakfast! I mean, I didn’t eat ice cream on them in the morning. Not that you can’t.. I’ve totally done it before. I just didn’t this time. I DID, however, discover 5% greek yogurt which is heaven AAANNNNDDD 10% yogurt that is basically a tub of probiotic filled cream. It is the most luxurious yogurt I have ever eaten and I can no longer go back to even 3.25%. I mean, I won’t go near 0% with a 10 foot pole but I was always kind of okay with 2%.
No more, friends. 5% and 10% for life.
The moral of that story is to eat your strawberry basil hemp crumb bars with 10% yogurt and call it breakfast. Or lunch. Or snack. Or dinner.
Well, I think you’d need to eat like 5 of them plus yogurt plus some more fruit to qualify it as an actual meal or you’d probably wind up HANGRY and undernourished. But they do make a wonderful addition to a full meal. Or dessert.
I think you can see that my brain is currently swimming in the ocean while sipping a cocktail and wearing my new (not yellow) polka dot bikini that I’m rather excited to wear. So, I’m gonna leave it at that and probably go pack.
I’m a packing procrastinator so nothing is done.
C’est la vie!
- 1 C quick oats
- ¾ cup all purpose or white whole wheat flour
- ¼ tsp salt
- ½ C coconut sugar
- 6 tbsp melted butter
- 2 tbsp plain greek yogurt (I use 5%)
- ½ C hemp seeds
- FOR THE FILLING:
- 1 lb fresh strawberries, chopped
- 1-2 tbsp coconut sugar
- 1 heaping tbsp fresh minced basil
- 1 tsp chia seeds
- juice of ¼-1/2 a lime
- pinch of salt
- Preheat oven to 375F
- Grease and line an 8x8 inch pan with parchment paper and set aside.
- In a small sauce pan, add the strawberries and a pinch of salt and heat over medium-high. Once the strawberries have started to release their juice, stir every so often to prevent it from burning. Once it begins to boil, turn heat down to medium and continue cooking and stirring until the strawberries have completely broken down, about 10-15 minutes longer. Remove from heat, sitr in lime juice, chia seeds and optional coconut sugar (I used 1½ TBSP). Set aside while you make the crumb.
- In a medium bowl, combined oats, flour, salt, coconut sugar and hemp seeds. Add the greek yogurt and melted butter and mix gently with a fork until crumbly. Press half of the mixture in to the bottom of the pan, top with strawberry filling and then top with remaining crumble (do not press down). Bake on the center rack for 30-35 minutes or until lightly brown. Allow to cool completely in the pan then cut in to desired squares. I found it easier to let them chill in the fridge before cutting.
- Store in an air tight container in the fridge for up to 5 days.
- Serve with ice cream or yogurt and fruit!