This easy, healthy paleo granola bar recipe is the ideal snack for back-to-school lunches. Made from wholesome nuts and seeds, these bars are protein-packed, nutritious, and loved by kids and adults alike.
This post was created in partnership with Vital Proteins.
There’s something nostalgic about the start of the school year—new notebooks, fresh binders, and the buzz of seeing friends again. I also remember my mom stressing over school supplies and packing lunches, often resorting to store-bought granola bars that were heavy on sugar and light on real nutrition.
These homemade paleo granola bars would have been a game-changer. They rely mostly on nuts and seeds for substance and include an extra protein boost from collagen peptides, which helps bind the bars and raises their protein content.
One of the best things about this recipe is how flexible it is. Don’t love pumpkin seeds? Use sunflower seeds. Prefer dried cherries or blueberries instead of cranberries? Go for it. The recipe is forgiving and lets you customize textures and flavors easily.
On a more personal note, I recently welcomed our daughter Sophie and have been sharing bits of life on Instagram. Becoming a mom has been life-changing, and I plan to share more—birth story, nursery reveal, and family-friendly recipes—soon. For now, back to these granola bars.
I used a mix of nuts and seeds for both flavor and texture. The finished mixture should be sticky enough to press into a pan and firm up in the refrigerator. Each bar provides a substantial amount of protein, so you can feel good about packing one in a lunchbox.
Try these with your kids, or keep them all to yourself if you don’t want to share—no judgment here.
This post is sponsored by Vital Proteins. Opinions are my own.
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The Best Paleo Granola Bars
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.
- In a food processor combine all dry ingredients and pulse until chopped and well mixed. Transfer to a large bowl.
- In a small saucepan over low heat, combine coconut oil, almond butter, and maple syrup. Stir until the nut butter melts and the mixture is thick but pourable. Remove from heat and stir in vanilla extract.
- Pour the warm wet mixture over the dry ingredients 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 layer.
- Refrigerate overnight to set. Cut into 8 bars with a sharp knife. Store in the refrigerator for up to 10 days.
Notes
You can swap nuts, seeds, or dried fruit to suit your taste. The goal is a sticky mixture that will set firmly in the fridge.