Link of the Week Series: “New Mama Glo Bars” by

Hello, hello! We wanted to send along a great big, “thank you” to those who participated in our Mother’s Day Giveaway contest on Facebook. It was an unbelievably heartwarming experience to read each and every entry, and we were left in awe by the love and admiration shared between moms and their family and friends.

It is officially hump day and we hope everyone has been having a great week so far. Since we are on the road for meetings this week, we were inspired to share these travel friendly “New Mama Glo Bars” by Angela Liddon, from Both Kathryn and I have been following Angela’s recipes for years. An Ontario native, she is known for sharing plant-based, gluten-free, and allergy-friendly recipes with the world! She is a New York Times bestselling author of two cookbooks, and has in recent years become a mom of two.

Angela’s most recent pregnancy inspired her to create these no bake Glo Bars. Each bar is made with oats, ground flax, sesame seeds, and coconut oil, ingredients of which are thought to help boost milk supply in breastfeeding women. Angela assures us that while these bars are a great choice for breastfeeding mamas, they are just as yummy and suitable for all other members of the family. We have a feeling that this recipe may become a new favourite for the busy, on-the-go mom.

Well, it’s time for us to hit the highway! As we dream of prepare for the summer months’ ahead, we are working hard to finalize the details for our upcoming Pop-Up Shops. For those of you traveling to cottage country in Ontario, please stay tuned :).

Have a great day everyone!

New Mama Glo Bars

Ingredient List:

Dry ingredients:

  • 1 1/2 cups (150 g) gluten-free rolled oats
  • 3/4 cup (25 g) gluten-free rice crisp cereal
  • 1/4 cup (40 g) white sesame seeds*
  • 1/4 cup (40 g) pepita seeds*
  • 1/4 cup (30 g) ground flaxseed
  • 1/3 cup (45 g) dried cranberries or dried cherries**
  • 2 tablespoons (12 g) unsweetened dried shredded coconut
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pink Himalayan salt or fine sea salt

Wet ingredients:

  • 1/2 cup (125 mL) brown rice syrup***
  • 1 tablespoon (15 mL) pure maple syrup
  • 1/4 cup (63 g) unsweetened sunflower seed butter****
  • 1/2 tablespoon (7.5 mL) coconut oil
  • 1 teaspoon (5 mL) pure vanilla extract


  1. Line a 9-inch square pan with a piece of parchment paper. Angela suggests, if possible, leave some overhang so the bars are easy to lift out after freezing.
  2. In a large bowl, stir together the dry ingredients (oats, cereal, sesame seeds, pepita seeds, ground flaxseed, dried fruit, coconut, cinnamon, and salt).
  3. Add the brown rice syrup into a small pot over low heat. Stir in the maple syrup, sunflower seed butter, and coconut oil until combined. When the mixture is warm and runny remove from heat. Stir in the vanilla.
  4. Immediately pour the brown rice syrup mixture over the dry ingredients (Angela suggests using a spatula to scoop every last drop!) and with a large metal spoon, stir until the oats are fully coated in the syrup mixture. This can take some elbow grease, but we don’t want any dry patches, so mix well.
  5. Scoop the mixture into the prepared pan and spread out evenly. Angela suggests lightly wetting your hands, using them to spread the mixture out. Grab a small pastry roller if you have one, and roll the mixture until even and smooth. Or, simply press down firmly with your hands—the more you pack down the mixture the better the bars hold together. Using your fingertips, press the mixture downward along the edges to create straight edges.
  6. Place the pan in the freezer, uncovered, for about 10 to 15 minutes until the bars firm up enough to slice. Remove the slab and place on a cutting board. With a pizza slicer, slice the bars into 12 equal bars.
  7. Wrap each bar separately in plastic wrap. Store in the fridge for up to 1 week, or freeze the wrapped bars in a freezer-safe zip bag for 4 to 6 weeks. The bars will firm up when chilled. You can let them sit at room temperature for 5–10 minutes before enjoying, if desired.


  • * These bars are great with toasted sesame and pepita seeds, as well as raw.
  • ** To make the bars look extra colourful, Angela suggests scattering the dried cranberries on top (along with a handful of pepitas) before pressing the mixture into the pan.
  • *** There are no substitutes for brown rice syrup unfortunately. Angela notes that she has tested all different liquid sweeteners and nothing else binds the bars enough.
  • **** Organic Sunbutter (smooth) is Angela’s go-to store-bought brand. Make sure it's silky smooth and not dry and hard.

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