Snacking just got smarter. Our SuperMojo Granola Bars bring you the functional benefits of mushrooms—like focus, clarity, and calm—thanks to our signature Mushroom Mojo Drink Mix. Combined with naturally sweet ingredients and crunchy goodness, these bars are an easy, delicious way to support your wellness goals every day.
SuperMojo Granola Bars
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SuperMojo Granola Bars
Rated 5.0 stars by 1 users
Category
Snack
Author:
Team Member Shayla
Servings
10 bars
Prep Time
10 minutes
Cook Time
15 minutes
What sets our SuperMojo Granola Bars apart is the addition of Mushroom Mojo, our special blend featuring Lion’s Mane mushroom powder. We chose Lion’s Mane for more than just its earthy depth of flavor—it’s known for its potential brain-boosting benefits. Studies suggest Lion’s Mane may support focus, memory, and mental clarity by stimulating nerve growth factor (NGF) in the brain. That makes these bars not just a satisfying snack, but also a smart one—perfect for powering through busy mornings, afternoon slumps, or pre-workout energy dips. You won’t taste the mushroom, but you’ll feel the mojo.
This recipe is super customizable too! Don't want walnuts? Switch it to almonds, cashews, or pecans. Don't care for pumpkin seeds? Try it out with sunflower seeds or flax seeds.
Use any of Rosebud's Beverage Mixes: Hot Chocolate, Pumpkin Latte, Chai Spice Blend, Spiced Hot Chocolate, Liquid Gold, or Mushroom Mojo. Or try it out with different combinations! Ultimately, you'll need 6 tablespoons total so split it up however you like!
What the Recipe Calls For:
- 4 Tbsp. Mushroom Mojo + 2 Tbsp. Hot Chocolate
Other Combination Options:
- 6 Tbsp. your favorite Rosebud's Beverage Mix
- 4 Tbsp. Liquid Gold + 2 Tbsp. Hot Chocolate (or spiced)
- 4 Tbsp. Pumpkin Latte + 2 Tbsp. Chai Spice Blend
Ingredients
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2 c. His Saving Grains Crushed Oats
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¾ c. walnuts, chopped
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¼ c. pumpkin seeds
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¼ c. coconut flakes, unsweetened
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½ c. honey, raw
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1.3 c. nut butter
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2 tsp. vanilla extract
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¼ tsp. Baja Gold Sea Salt
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4 Tbsp. Rosebud’s Mushroom Mojo
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2 Tbsp. Rosebud’s Hot Chocolate
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3 Tbsp. chocolate chips, mini (divided)
Directions
Preheat oven to 325°F with rack in the center.
Spread oats, chopped nuts, seeds, and coconut flakes on a baking sheet. Toast in the oven for 10 minutes, or until nuts are slightly toasted and fragrant.
While it’s toasting, heat your peanut butter and honey in a small saucepan on medium-low heat and stir until combined.
Once oat mixture is done, reduce the heat to 300°F.
Remove from heat and add vanilla extract, salt, Mushroom Mojo and Hot Chocolate mixes. Whisk until combined.
Mix dry and wet ingredients together until well coated and combined. Let cool to room temperature and add in 2 Tablespoons of the mini chocolate chips. Stir until combined.
Press into an 8x8 baking dish, lined with parchment paper. Top with the remaining chocolate chips and bake for 15 minutes at 300°F.
Once finished, let cool and slice into 10 bars. (Cut down the middle vertically, then 5 horizontal cuts to create the bar shape.) Enjoy!
Recipe Note
To Freeze: Wrap air-tight in ziploc bag. Let thaw out before eating. Freeze up to 3 months.
To Store: Wrap in parchment paper and store in an air-tight container for 1 week. (2 weeks in the fridge)
*When mixing the dry and wet ingredients, it may seem dry at first, but keep stirring and it will eventually blend well together.
