Crunchy Protein Granola Bars

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.

Allergens: Nuts (almonds)

Notes: Leftovers can be stored in an airtight container and best enjoyed within 5 days.

Download Free Recipe PDF

Ingredients

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

Instructions

Step 1

Preheat oven to 170°C.

Step 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.

Step 3

Combine all the remaining dry ingredients in a separate bowl and mix well.

Step 4

Add the wet ingredients into the dry ingredients and mix until evenly coated.

Step 5

Spoon into a lined, rimmed baking tray, individual brownie tin or silicone cake cases and press down evenly.

Step 6

Bake for 15 mins if cooing individual cases or 20-25 minutes if in a larger baking tray until deep golden brown.

Step 7

Allow the bars to cool completely in the tin before removing to cut into slices.