Granola Protein Bars
Makes 22 Bars

Calories per serving
Ingredients:
100g coconut oil
50ml maple syrup
100g wheat free oat bran
100g cashew nuts, chopped
100g brazil nuts, chopped
50g shelled pistachio nuts
50g flaxseeds
50g chia seeds
100g toasted coconut flakes
100g dried cranberries
How to prepare:
- Line a 33cm x 23cm (13 inch x 9 inch) metal baking tin with parchment paper.
- Heat the coconut oil and maple syrup in a small pan over a low heat, stirring gently until combined. Remove from the heat and set aside.
- Meanwhile place the oat bran, cashew nuts, brazil nuts and pistachio nuts in a non stick pan and toast over a low heat until golden. Remove the toasted nuts to the large heatproof bowl of an electric mixer. Pour in the flaxseed, chia seeds, toasted coconut flakes and dried cranberries.
- Pour in the coconut and maple syrup and mix on a low setting with the paddle attachment for 30 seconds, or until just combined.
- Transfer to the prepared baking tin and spread out evenly, pressing down the mixture with the back of a spoon to make the surface as even as possible. Then cut the mixture into 22 bars, place the tin in the fridge and leave the bars to set overnight.
- When the bars have set, wrap them individually in parchment paper or cling film – this makes portion control a lot easier! The bars keep for 7 days in the fridge and they also freeze well.
Approx 174 Kcal, 2.2g Fibre and 2.7g Protein per 36g serving