This nutty seedy granola bar is packed full of protein and is low in sugar compared to the shop bought equivalents.  Bursting with nutrient dense ingredients, these granola bars are a perfect on the-run-snack or even a quick breakfast.


NOTES: For a nut-free option use sunflower butter or tahini in place of the almond butter and sunflower seeds for the flaked almonds.

ALLERGENS: Nuts (almonds)


75g almond butter

50g coconut oil melted and cooled

75g coconut nectar/yacon syrup

1tsp vanilla extract

1 egg whisked

2tsp ground cinnamon

½tsp sea salt

100g rolled oats

75g buckwheat groats

25g shelled hemp seeds

50g flaked almonds

50g pumpkin seeds

50g raisins

1tbsp ground chia seeds

3tbsp ground flax seeds



  1. Preheat oven to 170°
  2. Whisk together the almond butter, melted and cooled coconut oil, coconut nectar, egg, cinnamon, vanilla and salt in a large bowl until well combined.
  3. Combine all the remaining dry ingredients in a separate bowl and mix well.
  4. Add the wet ingredients into the dry ingredients and mix until evenly coated.
  5. Spoon into a lined, rimmed baking tray, individual brownie tin or silicone cake cases and press down evenly.
  6. Bake for 15 mins if cooing individual cases or 20-25 minutes if in a larger baking tray until deep golden brown.
  7. Allow the bars to cool completely in the tin before removing to cut into slices.