Protein Granola Bars

This 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.

ALLERGENS: Nuts (almonds)


120g almond butter

75g coconut nectar

1 egg

2tsp ground cinnamon

½tsp vanilla powder

½tsp sea salt

100g raw quinoa, soaked for 2 hours and drained well

100g rolled oats

40g shelled hemp seeds

50g pumpkin seeds

50g dried fruit

30g coconut flakes

2tbsp ground chia seeds

1tbsp poppy seeds

2tbsp ground flax seed


  1. Preheat oven to 170°C.
  2. Whisk together the almond butter, 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. Pour onto a lined, rimmed baking tray and press down evenly.
  6. Bake for 20-25 minutes until deep golden brown.
  7. Allow the bars to cool completely in the tin before removing to cut into slices.