Project Description

Tried, tested and true, these are my go-to sweet snack full of protein and only good things

I’m a snacker. I’ve said it before and I’ll say it again.

In addition to eating wholesome meals throughout the day, I also like to have readily available snacks in my kitchen. These are perfect for before or after a workout and they aren’t too sweet or strong.

The only downfall about them is that they don’t last long, Brett seemingly grabs 2-3 at a time and before I know they’ve vanished.

Make them asap and eat them quickly too if you’re not alone! Enjoy!

Go-To Chocolate Chip Granola Bars

Full Recipe

  • MAKES: 16 bars
  • TOTAL TIME: 20 min + cooling
  • 1 1/2 c whole oats

  • 1 1/2 c puffed brown rice

  • 1/2 c unsweetened shredded coconut flakes

  • 1/2 c chopped nuts, i used walnuts

  • 1/4 pumpkin seeds

  • 1/4 c sunflower seeds

  • 1/2 c peanut or almond butter

  • 2 tbs raw honey

  • 1/4 c coconut oil, melted

  • 1/2 tsp each cinnamon & salt

  • 2-4 tbs dark chocolate chips, i used mini

  • Optionally toast the dry ingredients – preheat oven to 400F. Mix all the dry ingredients into a 13X9 baking pan and toast in oven for about 10 minutes.

  • Meanwhile, melt all the wet ingredients together, including salt & cinnamon, in a small saucepan over low heat.

  • Remove dry ingredients and pour into a large bowl. Then pour the wet mixture over and mix well.

  • Line baking pan with parchment paper and press the mixture into the pan. Use some force to make sure it’s compact and even, I like the use another piece of parchment paper to press my hands on to.

  • Top with chocolate chips, if desired and press them down. Cover, cool in fridge for at least 3 hours then cut into 16 bars and enjoy!

  • Keep well in the fridge for 1 week.

Macros (per bar): 238 calories, 18g carbs, 16g fat, 6g protein