Granola Protein Bars

Makes 22 Bars


Calories per serving


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:

  1. Line a 33cm x 23cm (13 inch x 9 inch) metal baking tin with parchment paper.
  2. 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.
  3. 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.
  4. Pour in the coconut and maple syrup and mix on a low setting with the paddle attachment for 30 seconds, or until just combined.
  5. 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.
  6. 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