Granola Bars

These are the most delicious skin-beautifying grain, dairy, sugar free granola bars I have ever made and consumed! I have spent years tweaking this nutrient dense whole food granola bar that is full of healthy fats, plant-protein and fiber. I created this recipe for myself and my clients as a quick emergency snack when you’re busy, or on the go to get you to your next meal.

Mise en place / Granola bar food prep

Store bought bars these days often aren’t the healthiest choice and leave us feeling hungry soon after. When you’re on the road popping one of these out of 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. I rarely go out for a hike, or if I know I will be out for hours without popping one of these beauties in my purse. It is a healthy snack (if you have to have one) that I recommend to clients. Sometimes we will make variations such as adding in additional herbs and spices. In the cooler months I love adding in chai spices, or cinnamon and orange zest (I use the zest from one whole orange) is amazing too! 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 🙂

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


  • 400g 3 Cups Mixed Nuts, raw, unsalted (we divide equal parts almonds, cashews, pecans)

  • 130g 2 Cups Unsweetened Coconut Flakes

  • 127g 2 Large Eggs (or 2 x vegan egg replacers, see notes*)

  • 120g ¾ Cup Mixed Seeds (we divide equal parts chia, sunflower & pumpkin seeds)

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

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

  • 45g 3 Tbsps Coconut Oil, melted

  • 21g ¼ Cup Psyllium Husk, flakes or powder

  • 15g 1 Tbsp Vanilla Extract

  • 5g 1 tsp Unrefined salt


  • 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 liquid/ wet ingredients: Eggs, coconut oil, vanilla extract and nut butter until well combined.
  • In a large bowl, add in the dry roasted coconut flakes, nuts and seeds and all other remaining ingredients.
  • Add into the dry ingredient bowl the wet mixture from the food processor. Mix well to combine with a spatula.
  • 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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