Protein Packed Nutty Breakfast Bars (Gluten-free, refined sugar free)

Have you missed me?

Its been a few weeks since I posted my last recipe. I have been traveling for work and for fun, and with summer approaching in Chicago I’ve been taking full advantage of any nice days that we have. Also, I can’t lie… I had a few bombs. I tried to get a little too fancy with some recipes and ended up trashing them. Hey, not everything I make is going to be perfect the first time!

Since I normally bake on Sundays, I have been slipping with the blog. But, I am making this a priority and hope to post at LEAST every other week, though every week would be even better. 🙂

This week, I decided to make two recipes to get back on track. The first is an easy homemade breakfast bar. Originally, I was going for a granola-type bar, but I always tend to like chewy bars over crunchy granola, so mid-way through this recipe I started to fluff these up a bit. I gotta say, I’m pretty happy with how they turned out!



  • 2 heaping teaspoons of Cashew butter, or any kind of nut butter
  • 1/8 cup of organic honey
  • 1 single serve packet or one heaping scoop of VegaOne Vegan protein powder (Vanilla flavored)
  • 2 cups of nuts (I used a mixture of walnuts, almond slivers and hazelnuts)
  • 1 cup of unsweetened coconut flakes
  • 1 half cup of flax seeds
  • 2 tablespoons of Cashew milk
  • 2 tablespoons of Vanilla

How to:

  • Preheat oven to 350 degrees.
  • In a medium mixing bowl, mix together cashew butter and honey.


  • Melt nut butter and honey in the microwave for 20 seconds so they are easy to mix together; mix well.
  • Add vanilla and milk and mix well.
  • Blend all other ingredients (Protein, flax seeds, nuts, and coconut) in a Vitamix, until nuts are well chopped but so you can still see some small chunks.


  • Slowly add the dry mixed ingredients to the wet mixture. Mix well until a thick dough forms. It will look like the below.


  • Line a 8×8 pan with parchment paper. Scoop dough into the pan and push it down with your hands to compact it.


  • Bake for 14-16 minutes or until edges become golden brown.
  • Remove from the oven and let cool before cutting.
  • Cut into bite size pieces. I cut mine into really small bites so I could enjoy a couple, rather than one large one in the AM.


If you plan to keep these for a few days, make sure to store in an air tight container, or even in the fridge to keep them fresh longer!


You can always add some dried fruit to these, too. I think dried blueberries would be an excellent addition. What kind of dried fruit would you add?



One comment

  1. Emily · April 28, 2016

    I’d add cranberries. Thanks for asking!!!!!!

    Liked by 1 person

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