Hasho Power Bar
Bright, tangy lemon meets the nutty depth of Hasho Double-Roasted Poppy Seed Paste in these chewy, protein-packed granola bars.
They're perfect for a grab-and-go snack, post-workout fuel, or a healthy treat with your afternoon coffee.
Makes: 10–12 bars
Prep Time: 30 min
Bake Time: 25 min
Icing Time: 20 min + cooling
Ingredients
Dry Mix
1¾ cups rolled oats
¼ cup hemp seeds
½ cup seed mix (include 1 tbsp extra poppy seeds if desired)
⅔ cup chopped pistachios or walnuts
⅓ cup protein powder (vanilla or unflavored)
¼ cup oat flour
1 packet (227 g) Hasho Double-Roasted Poppy Seed Paste
Zest of 1 lemon
Wet Binder
½ cup honey or maple syrup
2 tbsp brown sugar or coconut sugar
¼ cup lemon juice
¼ cup nut butter (peanut, almond, or tahini)
6 tbsp unsalted butter or neutral oil
2 egg whites
Optional Mix-ins
½ cup chopped dried fruit (apricots, dates, or cranberries)
½ cup white chocolate chips or chunks
Lemon Icing
1 tbsp lemon juice
½ scoop vanilla protein powder
½ cup powdered sugar or monkfruit sweetener
Extra poppy seeds to sprinkle
Instructions
1. Toast the Dry Mix
Preheat oven to 300°F (150°C). In a bowl, combine oats, seeds, nuts, oat flour, protein powder, lemon zest, and the full packet of Hasho poppy seed paste. Spread mixture on a baking sheet and lightly toast for 8–10 minutes until fragrant.
2. Make the Binder
In a small saucepan over low heat, stir together the butter, honey or maple syrup, sugar, lemon juice, and nut butter until melted and smooth. Let cool slightly.
3. Combine Everything
In a large bowl, mix the toasted dry ingredients with the egg whites. Pour in the warm binder and stir until fully coated. Fold in dried fruits and chocolate chips if using.
4. Press and Bake
Line an 8×8 or 9×9 inch pan with parchment paper. Firmly press the mixture into the pan. Bake at 300°F for 20–25 minutes, or until edges are golden and center is set. Let cool fully.
5. Icing & Chill
Whisk lemon juice, protein powder, and powdered sugar into a thick glaze. Spread over cooled bars and sprinkle with poppy seeds. Optionally, place in a warm oven (~170°F / 75°C) for 20 minutes to set icing.
6. Slice & Store
Cut into bars once completely cool. Store in an airtight container at room temperature up to 1 week, or freeze for up to 3 months.