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Recipes | 28 by Sam Wood
founder, IQS
 

Coco Nutty Protein Packed Sugar-Free Granola Bars

Photo by: Vital
  • 12 servings
  • Prep - 15 mins
    Cooking - 30 mins
  • Total - 45 mins
Photo by: Vital

Make these Sugar-Free Granola Bars part of your Sunday cook-up repertoire, to have handy during the week.  

Servings: 12
Preparation: 15 mins
Cooking: 30 mins

Ingredients

  • 1/2 cup coconut oil, plus extra for greasing.
  • 1/4 cup nut butter, of your choice.
  • 2 tablespoons rice malt syrup, plus 1 teaspoon extra.
  • 1/4 teaspoon sea salt.
  • 2 cups rolled oats.
  • 1/2 cup shredded coconut.
  • 1/4 cup Vanilla Vital Protein powder.
  • 3/4 cups activated walnuts, roughly chopped.
  • 1/2 cup activated sunflower seeds.
  • 1/2 cup activated pumpkin seeds.
  • 1/3 cup sesame seeds.
  • 1 1/2 tablespoon chia seeds.

Directions

1. Preheat oven to 160°C/325°F/Gas Mark 3. Line a medium-sized baking pan with baking paper and generously rub coconut oil on the paper and set aside.

2. In a medium-sized saucepan, combine coconut oil, nut butter, rice malt syrup and salt. Cook on low heat, stirring until well combined. Remove from heat and add the oats, coconut, Vital Protein Powder and half the nuts and seeds. Combine well.

3. Spread the mixture into the prepared baking pan and smooth the top. Spread remaining nuts and seeds over the mixture and drizzle with 1 teaspoon of rice malt syrup.

4. Bake for approximately 20-30 minutes until golden brown around the edges and the middle is semi set. Check bars after 15 minutes to see if the top is browning too quickly. Cover with baking paper, if required.

5.Remove from oven and cool completely in the pan. Lift from the pan by pulling up on the baking paper.

6. Transfer to a chopping board and cut into desired sized squares. Remove the baking paper.




Note

  • These muesli bars will keep in an airtight container or wrapped in baking paper then foil for a few days
  • Gluten-free option: replace the oats with extra coconut or quinoa flakes

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can.

Let me be the personal trainer in your pocket!

G’day, Sam Wood here! Join me every day for a different 28 minute workout. My dynamic workouts are suitable for all fitness levels and designed to get results fast.

Join me in the kitchen with a delicious eating plan every week created by our 28 nutrition team with recipes and shopping list at the touch of a button. Did you know we’re also the only online program with the I Quit Sugar Recommended Tick?

Let me show you how to get your mind right, with my mindfulness & motivation experts who will ensure that you de-stress, sleep better, focus and stay motivated.

As a member of the 28 family you are never alone. You will be supported every step of the way by me, my crew and thousands of 28ers just like you.

Click through to find out why 28 works and how it can work for you! www.28bysamwood.com

Make these Sugar-Free Granola Bars part of your Sunday cook-up repertoire, to have handy during the week.

Ingredients

  • 1/2 cup coconut oil, plus extra for greasing.
  • 1/4 cup nut butter, of your choice.
  • 2 tablespoons rice malt syrup, plus 1 teaspoon extra.
  • 1/4 teaspoon sea salt.
  • 2 cups rolled oats.
  • 1/2 cup shredded coconut.
  • 1/4 cup Vanilla Vital Protein powder.
  • 3/4 cups activated walnuts, roughly chopped.
  • 1/2 cup activated sunflower seeds.
  • 1/2 cup activated pumpkin seeds.
  • 1/3 cup sesame seeds.
  • 1 1/2 tablespoon chia seeds.

Directions

1. Preheat oven to 160°C/325°F/Gas Mark 3. Line a medium-sized baking pan with baking paper and generously rub coconut oil on the paper and set aside.

2. In a medium-sized saucepan, combine coconut oil, nut butter, rice malt syrup and salt. Cook on low heat, stirring until well combined. Remove from heat and add the oats, coconut, Vital Protein Powder and half the nuts and seeds. Combine well.

3. Spread the mixture into the prepared baking pan and smooth the top. Spread remaining nuts and seeds over the mixture and drizzle with 1 teaspoon of rice malt syrup.

4. Bake for approximately 20-30 minutes until golden brown around the edges and the middle is semi set. Check bars after 15 minutes to see if the top is browning too quickly. Cover with baking paper, if required.

5.Remove from oven and cool completely in the pan. Lift from the pan by pulling up on the baking paper.

6. Transfer to a chopping board and cut into desired sized squares. Remove the baking paper.


Note
  • These muesli bars will keep in an airtight container or wrapped in baking paper then foil for a few days
  • Gluten-free option: replace the oats with extra coconut or quinoa flakes

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can.

Let me be the personal trainer in your pocket!

G’day, Sam Wood here! Join me every day for a different 28 minute workout. My dynamic workouts are suitable for all fitness levels and designed to get results fast.

Join me in the kitchen with a delicious eating plan every week created by our 28 nutrition team with recipes and shopping list at the touch of a button. Did you know we’re also the only online program with the I Quit Sugar Recommended Tick?

Let me show you how to get your mind right, with my mindfulness & motivation experts who will ensure that you de-stress, sleep better, focus and stay motivated.

As a member of the 28 family you are never alone. You will be supported every step of the way by me, my crew and thousands of 28ers just like you.

Click through to find out why 28 works and how it can work for you! www.28bysamwood.com