Everything’s Good Protein Bar

I started off planning to make muffins but went in a completely different direction. These bars are loaded with healthy fats, B vitamins, fiber, protein, phytonutrients, iron, manganese, omegas… the list keeps going and going. They’re absolutely delicious with a tall, cold glass of almond milk. Great for an after workout snack or breakfast on the go.


¼ cupraw honey – if you want your bars to be solid at room temp (I love to eat mine frozen) cut the honey to 2 tablespoon
3 tablespoonnut butter (almond, peanut, etc)
½ cupblackstrap molasses
1 ½ teaspooncinnamon
2 cupPerky’s crunchy flax
1 cuppuffed millet, rice, amaranth, or quinoa
½ cupSprouted buckwheat (I used Kaia Foods Raisin Cinnamon Buckwheat Granola)
1 cuphemp seeds
½ cupsunflower seeds
½ cuppumpkin seeds
3 tablespoonsesame seeds
1 ½ cupcoconut
¼ cupalmonds, lightly ground with “S” blade in food processor
3 tablespoonflax seed meal
3 tablespoonchia seed, ground (coffee grinder works best)
1 cupraisins, chopped
1 tablespooncoconut o


  1. Combine cereal, puffed grain, seeds, coconut, nuts, raisins and flax meal, and salba in a bowl. Set aside.
  2. In a saucepan over medium heat, combine honey, nut butter, molasses and cinnamon and heat until well combined. Do not allow to boil and continue stirring.
  3. Pour heated sugar mixture onto the dry ingredients until mixed through.
  4. Lightly oil a cookie pan with coconut oil and  press the mixture firmly until distributed
  5. Cover, place in the fridge overnight
  6. Cut bars, wrap in saran individually and place in freezer
  7. Will keep up to a month. Tasty eaten frozen or thawed

Nut allergy: Replace almond with extra sesame seeds. Can use tahini or pumpkin butter in replace of nut butter

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