Choc Chunk Collagen Granola Bars

These are the most delicious granola bars ever! I have spent years tweaking this nutrient dense whole food granola bar (less the oats) that is full of protein (collagen), healthy fats, and loads of fiber. It’s hard to believe they do not contain grains, sugar, or dairy. That means these bars won’t buy you a ticket on the blood sugar rollercoaster and are such a balanced satiating snack in between meals – if you need one! I decided to add collagen to these bars because this protein helps with healthy joints, skin elasticity, bones, muscles, and blood. Three quarters of your skin is made up of collagen and a one third of the protein in your body is collagen. Unfortunately, as we age our existing collagen breaks down, and it gets harder for our body to produce more. A way to minimise this is to boost our own collagen production by consuming collagen-rich foods.

Mise en place / Granola bar food prep

Unlike store bought bars that are full of sugar that dysregulate hunger hormones, these bars will actually calm your hunger hormones and curbs sugary cravings. When you’re on the road popping one of these in your purse will help to satiate and calm your hunger hormones by raising cholecystokinin (CCK). This is due to the healthy fats profile in my bars to include Omega-3 essential fatty acids alpha-linolenic acid (ALA’s), which need to be obtained from our food as our body cannot make them. Also monounsaturated and polyunsaturated fats along with saturated fats, which are all included in this bar are incredibly skin-beautifying. These healthy fats support our brain, endocrine (hormone) and cellular functions.

Dry roasting complete

There is loads of fiber in these bars! Hello happy-healthy gut-buddies! Fiber will help to put some weight in your stomach, which tells your brain you’re satiated. Plus fiber feeds your good gut buddies in your microbiota, which we want to proliferate! If they are thriving so are you and vice versa! All of the nuts and seeds provide whole plant based sources of protein plus fiber and healthy fats – BONUS! I also wanted to add in some cacao, which contains the flavonoid epicatechin that has been found to have twice the antioxidants of red wine and up to three times found in green tea! Cacao flavonoids have been used in clinical trials to boost blood flow to key areas of the brain. I have plenty of delicious chocolate bar, fudge and other cacao-containing recipes to make at home, so search them up!

Granola mixture pressed into the pan ready for baking

These are always a staple in our home. If I know I will be out for hours I will pop one of these bars in my purse so I know I have a healthy properly balanced snack, if I need one. I can’t wait to see your creations. Don’t forget to tag me if you post up your photo on Instagram so I can find you and repost! @thrivewithpriscilla

All baked and sliced into bars ready to eat and store 🙂

Choc Chunk Collagen Granola Bars

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Recipe by Priscilla Soligo Course: Breakfast, Chocolate, Snacks

Prep time: 20 minutes
Bake time: 15 minutes
Makes: 16 rectangular granola bars


  • 150g 1 Cup Almonds, chopped

  • 140g 1 Cup Cashews, chopped

  • 130g 2 Cups Unsweetened Coconut Flakes

  • 120g 1 Cup Pecans, chopped

  • 127g 2 Large Eggs (for vegan option, see notes*)

  • 120g ½ Cup Nut butter (we do ¼ Cup cashew butter & ¼ Cup almond butter)

  • 100g ¾ Cup Dark Chocolate, sugar-free (sweetened stevia or monk fruit), chopped

  • 45g 3 Tbsps Coconut Oil, melted

  • 43g ¼ Cup Chia seeds

  • 40g ¼ Cup Pumpkin seeds

  • 38g ¼ Cup Sunflower seeds

  • 21g ¼ Cup Psyllium Husk

  • 15g 1 Tbsp Vanilla Extract

  • 5g 1 tsp Unrefined salt

  • 4 scoops 40g of Vanilla Collagen Powder (not the weighted measurement, rather the grams of collagen) I use Primal Kitchen Collagen Fuel in vanilla coconut. Look for one sweetened with either monk fruit or stevia.


  • Preheat the oven at 180C/ 365F.
  • In a baking tray lined with baking paper, place the coconut flakes and all nuts and seeds (except chia seeds) to dry roast in the oven for 8-10 minutes. Stir intermittently and rotate the tray to avoid burning. Remove from the oven and allow to cool.
  • In a food processor, process all wet ingredients: Eggs, coconut oil, vanilla extract and nut butter until well combined.
  • Add in the vanilla collagen powder (sweetened with either monk fruit or stevia), psyllium husk, chia seeds, and salt. Process until well combined.
  • In a large bowl, add in the dry roasted ingredients, the chocolate chunks and the wet ingredients. Mix well with a spatula to combine.
  • On a baking paper lined tray (approx. 15 x 10 inches) lay out the granola mixture using your hands (approx. 1cm thickness.) Tightly pack and even out the mixture.
  • Bake in the oven at 180C/ 356F for 15 minutes, or until golden on top. Remove from the oven and carefully transfer from the tray to a wire rack. Allow to cool completely.
  • Once completely cooled, place onto a cutting board to slice into approx. 16 rectangle shaped bars.


  • 1 Vegan Egg Replacer*: 1 Tbsp ground flax mixed with 3 Tbsps filtered water. Allow to sit for 15 minutes before using. You will need double amount for this recipe.
  • Storage: Store granola bars in an airtight sealed container in the fridge for up to two months.

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