Hibiscus-Ginger Oat Bars

Are you planning your garden and exploring new ways to support your well-being? Here’s a fun and nourishing treat featuring hibiscus flowers. Hibiscus sabdariffa, the edible variety, has a tart, cranberry-like flavor with a nice dose of vitamin C and antioxidants. Hibiscus-Ginger Oat Bars are a chewy, kid-friendly, easy-to-make, gluten-free snack packed with colorful and healthy ingredients.

About the Ingredients

Hibiscus: Antioxidants fight inflammation and premature aging, plus vitamin C for energy and immune support.

Oats: Fiber and slow carbs help keep blood sugar steady.

Almond Butter: Protein and fats promote muscle growth – plus keeps the kids full between meals!

Ginger: This herb is anti-inflammatory and helps settle stomachs.

Honey: This natural sweetener adds natural antioxidants, and the lower glycemic index may help moderate blood sugar spikes, making it a gentler option for energy regulation and avoiding sugar rushes and crashes!

Hibiscus-Ginger Oat Bars

Ingredients:

• 1 cup dried hibiscus flowers (or 1/2 cup hibiscus tea leaves, loose)
• 1 and 1/2 cups rolled oats
• 1/2 cup almond butter (or peanut butter)
• 1/3 cup honey (or maple syrup)
• 1 tsp ground ginger
• (Optional) 1/4 cup chopped almonds (or any nuts/seeds) – gives a crunchy texture
• 1/2 tsp vanilla extract
• (Optional) Pinch of salt – balances the tartness
• About 1/2 cup of water – for steeping hibiscus

Directions:

Step 1: Boil 1/2 cup water, add hibiscus flowers and steep 5-10 minutes until it’s a deep red tea. Strain, keeping the liquid. (You can save and use the flowers if you want a chewier bar!) Let cool slightly before going on to step 2, but still a little warm for easier mixing.

Step 2: Preheat oven to 350°.

Step 3: In a bowl, combine hibiscus tea, almond butter, honey, vanilla, ginger, and salt. Stir until smooth.

Step 4: In another bowl, mix oats and chopped almonds.

Step 5: Pour the wet mix over the dry, stirring until it’s a sticky dough. If using the steeped hibiscus flowers, chop them up fine and mix them in now for extra tang, color, and chewiness.

Step 6: Line an 8x8 inch pan with parchment for easiest clean-up or use butter or avocado oil if not. Press the mix firmly into an even layer. Use wet hands to avoid sticking to your hands too much.

Step 7: Bake 20-25 minutes until the edges are golden. Cool completely in the pan (they firm up as they sit).

Step 8: Slice into 12 bars. Store in an airtight container (fridge for about a week, freezer for about a month).

Want the pleasure of hibiscus without ordering all the bulk herbs and baking? Try our Bloom Joy Tea with Organic Hibiscus Flowers, Organic Nettle Leaf, Organic Orange Peel, Rose Petals, and Blue Cornflower.