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  • Writer's pictureKatie Brown

Almond Butter Glo Granola Bars

Last week we went away for a few days and I was so thankful for a change of scenery and a chance to indulge and eat out every day. I don’t know about you but when I’m away any kind of ‘healthy’ eating goes out of the window and I was spending a reasonable about of time sitting in a hot tub eating Ferrero Rocher. It was every bit as fabulous as it sounds if you like that sort of thing…

The agonizing thing is, there is a huge selection of cake shops in Bath and I didn’t get a chance to taste test every offering which caught my eye. I’m still daydreaming about the most incredible looking ‘cookies and cream’ cake and I’ve got ambitious idea’s about creating this at home.

Moving on, now we are home and back to reality, I am making it my mission to return to tasty, nutritious home cooking. With a big emphasis on energizing choices as I’ve got some big events coming up next weekend, just the small matter of Tough Mudder.  So, when my lovely friend shared the recipe for these very well known Glo Bar’s’ I thought I’d give them a try with a few tweaks.

Finally! A granola bar that my partner loved, the perfect mix of sweetness and crunch, made in less than ten minutes. No wonder this is such a hugely popular recipe!

Glo Bars – With Almond Butter & Goji Berries

*Please note this is slightly tweaked from this recipe – Serves 12 – Vegan – Can be tweaked to be GF

  1. 150g Oats

  2. 30g Rice Crispy’s

  3. 70g Mixed seeds

  4. 15g Shredded coconut

  5. 10g Chia seeds

  6. Pinch of sea salt

  7. 140ml Agave Nectar (or rice syrup)

  8. 60g Almond Butter

  9. 40g Chocolate Chips

  10. 20g Goji Berries

Start by lining a brownie tin with greaseproof paper and setting to one side.

Then, take a large mixing bowl and add all the dry ingredients and mix until thoroughly combined.

Note: Dry Ingredients – Oats, rice crispy, seeds, salt, coconut, chia seeds, seat, goji berries and chocolate chips.

Then, grab a saucepan and on a medium/low heat mix the agave and almond butter until smooth liquid forms.

Note: Do not overheat or it’ll stick to the saucepan/burn pretty quickly.

Pour the agave and almond butter mix into the dry ingredients and mix thoroughly, then pour into the tin and place another piece of greaseproof paper on top and use your hand press firmly into the tray.

Place into the freezer for 10/15minutes to set and then slice and serve, fortunately, these can be frozen so you can enjoy them over the week or make a bigger batch.




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