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Guilt Free Granola Bars

These gluten-free bars will keep you full and energized for hours thanks to the healthy fat from the nuts and seeds, fiber from the oats, and all the vitamins and protein in the Pure Protein powder. This is a hefty recipe that will supply you with a morning snack for the whole week.


  • Coconut oil, or olive oil for cooking spray, for the baking sheet

  • 2 cups organic rolled oats

  • 3/4 cup raw sliced/slivered almonds

  • 1/2 cup raw pepitas

  • 1/2 cup raw sunflower seeds

  • 1/2 cup unsweetened shredded coconut

  • 1/4 cup toasted sesame seeds

  • 2 tablespoons flaxseed meal

  • 1 cup dried cherries

  • 1 teaspoon vanilla Pure Protein

  • 1/2 cup brown rice syrup

  • 3/4 cup unsweetened almond butter

  • 2 teaspoons vanilla extract

  • 1 tablespoon coconut oil

  • 1/2 teaspoon sea salt


  1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and coat lightly with coconut oil or olive oil spray. Spray or butter a 9x13-inch baking dish, line it with parchment paper, and set aside.

  2. Spread out the oats, almonds, pepitas, sunflower seeds, and shredded coconut on the prepared baking sheet and roast in the oven for 8 to 10 minutes.

  3. In the meantime, in a large saucepan over low heat, combine the brown rice syrup, almond butter, vanilla, coconut oil, and salt and cook, stirring, until heated through and combined well using a spatula.

  4. Once the granola mixture has toasted, remove it from the oven. Add the toasted sesame seeds, flaxseed meal, dried cherries, and Pure Protein powder and toss evenly to combine. Using the foil as an aid, transfer the granola into the large saucepan with the wet mixture. Mix well to coat evenly.

  5. Once the mixture is well combined and slightly cool, pour the granola into the prepared baking dish and press it down firmly, to evenly distribute it in the dish. Let cool for at least an hour.

  6. Cut into squares and store in an airtight container for up to a week.

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