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 cup raw 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 tablespoon nut butter (almond, peanut, etc)
½ cup blackstrap molasses
1 ½ teaspoon cinnamon
2 cup Perky’s crunchy flax
1 cup puffed millet, rice, amaranth, or quinoa
½ cup Sprouted buckwheat (I used Kaia Foods Raisin Cinnamon Buckwheat Granola)
1 cup hemp seeds
½ cup sunflower seeds
½ cup pumpkin seeds
3 tablespoon sesame seeds
1 ½ cup coconut
¼ cup almonds, lightly ground with “S” blade in food processor
3 tablespoon flax seed meal
3 tablespoon chia seed, ground (coffee grinder works best)
1 cup raisins, chopped
1 tablespoon coconut 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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