This easy, healthy paleo granola bar recipe is an ideal snack to pack for school or to enjoy anytime. Filled with nuts, seeds, and optional dried fruit, these bars are nutrient-dense, high in protein, and popular with both kids and adults.
These granola bars include an extra protein boost from collagen peptides, which help bind the bars and add more staying power and protein per serving.
Back-to-school season always makes me nostalgic. I remember the excitement of new notebooks and seeing friends again — and my mom’s scramble to get everything ready. Homemade bars like these would have been a welcome alternative to the overly sweet, store-bought options that lack real nutritional value.
The base of these bars is a mix of nuts and seeds for texture and flavor. Feel free to swap ingredients to suit your preferences: use sunflower seeds instead of pumpkin seeds, or swap cranberries for dried cherries or blueberries. The recipe is forgiving and adaptable.
Each bar offers a satisfying protein punch, making them a reliable option for a filling snack or lunchbox addition. They firm up in the refrigerator and hold together well thanks to the combination of nut butter, coconut oil, and collagen peptides.
These bars are simple to prepare and store well in the refrigerator for up to 10 days. If you want them softer, let them sit at room temperature briefly before eating; for firmer bars, keep them chilled.
Try variations to keep things interesting: mix different nuts, change the dried fruit, or adjust the ratio of seeds. You can also increase or decrease the chocolate chips or cacao nibs to match your taste. The result is a wholesome, portable snack everyone can enjoy.
This recipe was created in collaboration with a trusted brand partner. The author’s opinions are their own.
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The Best Paleo Granola Bars
Monica Stevens Le
Pin Recipe
Ingredients
- ½ cup almonds
- ½ cup raw cashews
- ½ cup pumpkin seeds or sunflower seeds
- ⅓ cup dried cranberries
- 2 tablespoons hemp seeds
- 2 tablespoons chia seeds
- 2 tablespoons flax seed
- ⅓ cup dark chocolate chips
- 2 tablespoons cacao nibs
- ¼ cup unsweetened coconut flakes
- 3 scoops collagen peptides
- 3 tablespoons coconut oil
- ½ cup almond butter or favorite nut butter
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Line an 8×8″ baking dish with parchment paper and set aside.
- Combine all dry ingredients in a food processor and pulse until coarsely chopped and thoroughly mixed. Set aside.
- In a small saucepan over low heat, combine coconut oil, almond butter, and maple syrup. Stir until the nut butter melts and the mixture becomes pourable but still thick. Remove from heat and stir in the vanilla.
- Transfer the dry mixture to a large bowl, add the wet mixture, and stir until everything is evenly coated.
- Press the mixture firmly into the prepared pan using the bottom of a glass or jar to create an even base.
- Refrigerate overnight to set. Cut into 8 bars with a sharp knife. Store in the refrigerator for up to 10 days.
Notes
You can get creative with your nut and seed choices and substitute a different dried fruit if you prefer.