Woman with brain fog

I am addicted to fruit free muesli bars!  I find them to be the ultimate yum, when I have a snack attack in the afternoons.  I believe having nutritious, sugar free snacks on hand is critical to healthy eating.  We’re at our most vulnerable to scoffing down cake, biscuits and chocolate at that mid afternoon snack time, when you just need something to keep you going to the end of your day.

I’ve been snacking on a commercial version for years, and finally decided to make my own, and this is more of a granola bar.  I needed one high in protein, that stores well and is yummy to eat. This one is pretty good I think.

There are plenty of nuts for healthy fats, protein and texture.  Brazil nuts are a great source of selenium, which is essential for healthy thyroid function and supports your immune system.  Rolled oats (or substitute quinoa flakes for gluten free) give sustainable energy and the soluble fibre helps lower cholesterol.

The macadamia nut oil (or substitute olive oil) is anti-inflammatory and good for your cardiovascular system.

I have used eggs in this recipe (for B vitamins and protein), however you can substitute them for a medium sized mashed banana if you don’t eat eggs.

Please choose your eggs wisely.  Always opt for genuine free range, organic eggs.

There’s a HUGE problem in the egg industry in most countries with regard to animal welfare, and labelling of eggs can be very misleading.

Please do your research, ask your egg supplier (yes, even if it’s a big brand – email them) what their definition of free range is, and what happens to the male chicks that are hatched that are considered waste products.

These Home Made Granola Bars can be kept for 5 days or so in the fridge.  Please enjoy!


2 cups raw mixed nuts (I used a mix of Brazil, hazelnuts, almonds and walnuts)

½ cup pepitas (pumpkin seeds)

1 cup rolled oats (not instant oats)

½ cup LSA (ground linseed, sunflower seed and almond meal)

½ tsp ground cinnamon

1 tsp vanilla extract

3 free range, organic eggs, lightly beaten

¼ cup macadamia nut oil

¼ cup rice malt syrup or honey or maple syrup


Preheat your oven to 160 deg C or 320 deg F.

Place all dry ingredients in a large bowl and mix them together with a wooden spoon until they’re evenly distributed.

Add all of the wet ingredients and stir through.

Spoon the mixture into a 20cm square tin lined with baking paper.

Place in your oven the bake for 25-30 minutes, until golden on top.

When cooked, remove from the oven and sit for 5 minutes. Then pop onto a cooling rack. Once this has cooled, slice into 12 bars and keep in the fridge.

These are lovely slightly warmed as well.

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Susie Garden | Clinical Nutritionist & Naturopath

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