Homemade Granola Bars

seedy granola bars on a darkbrown cutting board

Need an easy to make, on-the-go snack for the summer? Try out this granola bar recipe!


Servings Made: 12
Prep Time: 10 Minutes
Total Cook Time: 8 Minutes


  • 2 cups (35g) puffed quinoa or puffed rice 
  • ½ cup (75g) whole almonds 
  • ½ cup (75g) pecans 
  • ½ cup (65g) dried cranberries 
  • 2 tbsp. roasted sesame seeds 
  • 2 tbsp. roasted sunflower seeds
  • 2 tbsp. hemp seeds 
  • ½ cup (120g) almond butter or peanut butter 
  • ⅔ cup (225g) malt rice syrup or honey 
  • ½ tsp. vanilla extract 
  • ¼ tsp. salt (omit if nut butter is salted)


  1. Preheat the oven to 375°F (190°C). 
  2. Line a 8inch x 12inch (20cmx30cm) baking tray with parchment paper. (if you don’t have parchment paper, grease the pan instead).
  3. Chop the almonds and pecans into small pieces and place onto a baking sheet. Place in the oven, on the middle rack, and bake for 8 minutes, until the nuts are roasted.
  4. While the nuts are roasting, place the rice or quinoa puffs into a bowl along with the cranberries, sesame seeds, hemp seeds, and salt. Mix well to combine
  5. Place the nut butter, vanilla extract, and rice syrup or honey into a small saucepan. Place the pan on the stove over a low heat, stir gently until hot.
  6. Place the roasted nuts into a bowl along with the quinoa puff mixture and stir. Pour in the hot nut butter syrup and mix well.  
  7. Pour into the lined dish and use the back of a spoon to press the mixture into the pan until even and smooth. 
  8. Place the dish into the fridge for 30-60 minutes until the mixture sets hard. Once hard remove from the fridge  and cut into 12, 1 ½ inch wide bars. Store in an airtight container in the fridge.

Tip: Don’t want to roast the nuts? No problem these bars can also be made with raw nuts. 

Nutrition Per Serving

Calories: 163

Protein: 3g

Carbs: 23g

Fat: 8g


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