High Protein Granola Bars

Written By Ellie

I wanted to make the kids and I a snack that was much higher in protein than what my typical baking contains. I am also trying to get more nuts and seeds into their diets and what better way to do it by offering them a yummy (& sweet) granola bar instead of trying to get them to snack on boring nuts and seeds.

Protein rich snacks gives long lasting energy and keeps the tummy fuller for longer. So these should fulfil those bellies and stop them whining that they’re still hungry 30minutes later.

These are easy and fun to make with the kids if you don’t mind the mess of the chocolate.

We hope you enjoy them!

Ingredients:

  • 1 cup raw almonds

  • 1 cup raw cashews

  • 1/2 cup brazil nuts chopped 

  • 1 cup mixed raw nuts chopped

  • 1 cup pumpkin seeds

  • 1 cup sunflower seeds

  • 1/4 cup sesame seeds 

  • 3/4 cup pure maple syrup

  • 1/2 cup coconut oil (melted)

  • 1/2 cup chia seeds

  • 2/3 cup dark chocolate chips (melted with ½ tsp coconut oil). I use pana chocolate chips (which are dairy free). 

Method:

  • Combine all nuts and seeds together in a bowl (except chia and sesame seeds). Mix well.

  • In a separate bowl combine coconut oil and maple syrup and whisk until combined.

  • Add maple syrup and coconut oil to nut and seed mix. Stir well. Then add in the chia and sesame seeds. Mix again.

  • Press into slice tin.

  • Bake in the oven at 180degrees for 20minutes or until golden brown on top.

  • The mixture will seem runny coming out of the oven. Let it cool in its tin and then once its cool, pop the tin straight into the freezer until set.

  • Prepare chocolate by melting chocolate bits and coconut oil in a pan on a low heat.

  • Once set, take slice out of tin and on a cutting board slice into bars. I found I had to cut into smaller slices because it broke easily if you tried to slice too quickly.

  • Dip the bottom of the slice (the bottom will be sticky from the maple syrup) into chocolate and let set on a cooling rack. Once set, flip the bars over and drizzle the rest of the chocolate across all the bars.

  • I keep mine in the freezer to keep them hard, but you could also just have these in the fridge if you want them a bit softer.

  • EXTRA NOTES:

    Any crumbly bits or leftovers I popped into a jar and have been using it as granola for yoghurt or breakfast.

    You can use any nuts and seeds. We just used what we had in the cupboard.


NUTRITION PANEL:

Ellie
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