Nut & Seed GRAWnola Bars

I experiment often in my kitchen in an attempt to make the perfect protein bar. 

There have been many epic fails, but I do still eat my weird and failed concoctions! That’s the best part!

I really wanted to make a nut and seed bar that was full of healthy fats and protein to truly kick the hunger pangs in the butt! I mean, let’s face it… how many times have you reached for a crappy store bought granola bar or sweet treat only to be going back for more and more to be truly satisfied. 

Our bodies need nutrients and more importantly, they need fat, protein and carbs in the right proportions to truly feel full and satiated. 


These bars do just that! They are incredibly hearty and a few bites will leave you satisfied. Plus, they contain immune boosting zinc, heart healthy and brain feeling omega 3’s and lots of anti-aging vitamin E!

Best part, they are homemade! You can’t beat homemade. With all the junk and artificial sweeteners and preservatives found in store bought bars, you are better off preparing your own delicious and healthy versions. 

It takes 5 minutes to put these beauties together and no cooking is involved! They are raw, gluten free and vegan friendly 🙂

Nut & Seed GRAWnola Bars
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
  1. 3 large medjool dates
  2. 1 cup raw almonds
  3. 1 cup raw walnuts
  4. 1/4 cup hemp seeds
  5. 1/4 cup sunflower seeds
  6. 1/4 cup pumpkin seeds
  7. 1/4 cup chia seeds
  8. 1/2 cup almond butter
  9. 1/4 cup maple syrup
  10. 1 tsp ground vanilla bean
  11. 1 tsp ground cinnamon
  1. Combine all ingredients into a food processor and process until smooth.
  2. Scoop mixture into an 8x8 brownie pan prepared with parchment paper and press down to flatten.
  3. Refrigerate for 30 minutes to firm up.
  4. Cut in 12 or 16 bars.
  1. Goji berries, cacao nibs and shredded coconut would make a great addition to these bars. Even chopped up dried apricot or other dried fruit would add great texture and sweetness. In place of maple syrup, coconut nectar would also make a great alternative.
  2. Keep bars in freezer for a harder texture. Bars will last up to 1 week in the fridge.
Holistic Wellness
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Gluten Free Recipes! Apricot Granola and (flour free) Vanilla Almond Butter Chocolate Chips Cookies!

Hi Everyone! My apologizes for no Meatless Monday post! My recipes come to you a few days delayed this week! I’m all for supporting Meatless Monday but lately my schedule has been quite busy! I find my posts have been getting out a little late….which I hope your all OK with!?! 🙂 I plan on re launching my website soon and chances are posts won’t be every Monday, but rather 1 or 2 throughout the week. Just thought I’d give you all a heads up!!

OK….on to the delicious recipes. Apricot Granola… FAV! I get how easy it is to pick up a box of store bought granola, but store bought is loaded with sugar and hydrogenated fats. Making your own is easy and you get to personalize it with your favourite ingredients! Feel free to add whichever nuts and seeds you like. You can also swap out the apricots for raisins, cranberries or dried cherries. Put in a beautiful glass jar with a ribbon and this homemade granola makes the perfect holiday gift! 🙂

Gluten Free Apricot Granola

4 cups WHEAT FREE rolled oats (Bob’s Red Mill)
1/4 cup coconut oil (melted)
3/4 cup organic maple syrup
1 tbsp almond milk
1/2 cup quinoa flakes
3/4 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1 cup coconut flakes
1/3 cup flax seeds
1 cup chopped almonds
1 tsp sea salt
1 1/2 cups unsulfured apricots


Preheat oven to 300. Combine maple syrup, almond milk, and coconut oil in a large saucepan and set aside.
Mix remaining ingredients in a large bowl, except apricots, and toss well. Add the maple-oil mixture and stir together really well. Pour mixture onto 2 baking sheets with parchment paper and bake for 15 minutes, stir and bake for an additional 15 minutes. Remove from oven and stir in apricots.
Depending on how crispy you like your granola, I would suggest baking the granola for another 10-15 minutes. Be sure to keep your eye on it. Either way, don’t bake the apricots, add them at the very end.
Cool and store in an air tight container. This granola will last for several months in glass jars, but it’s so yummy, it won’t last that long! Serve with organic sheep yogurt or rice or almond milk.


Yes…these are huge! And they stuck together, hence why they look square-ish!

Gluten Free Flour Free Vanilla Almond Chocolate Chip Cookies

1 cup raw almond butter
1/3 cup raw honey
1 egg, whisked
1 tsp organic ground vanilla bean (or vanilla extract)
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
sea salt
3/4 cup chocolate chunks (I like Enjoy Life brand)

Preheat oven to 350. Mix all ingredients together in a large bowl. Using an ice cream scoop, scoop large balls onto cookie sheet. I made 10 LARGE cookies. Bake for 20 mins.
These cookies spread easily and if theres not enough room between them they will bake together. NO biggie, you’ll just have to cut them apart. ENJOY!!!

Have a Happy Day!

Health & Abundance,
Samantha 🙂



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