White's Oats

Nutrient Loaded Granola Bar Recipe

Performance Bars

We feature Jillian Mooney's - Performance Nutritionist for Team Joe Barr, nutrient loaded granola bars on our recipe blog post. 

Getting the right kind of calories to sustain us can be challenging. These granola bars are packed full of nutrient dense ingredients and perfect for complimenting a training plan or just providing a quick and tasty nourishment when you're on the go.

They are packed full of healthy and tasty plant based ingredients like cranberries, pumpkin seeds, toasted pecans, oats and almond nut butter. Jillian uses brown rice syrup as the sweetener. It has a slower absorption rate than most other sweeteners (such as honey…). This combined with the fat and protein from nuts and the complex carbohydrate from oats makes for a bar that provides a steady source of energy v typical sports bars. Almond butter plus the additional nuts in the bars provides easily accessible, key nutrients like magnesium and zinc.

We hope you enjoy!



1/2 cup pecans finely chopped

1 1/2 cups oats

1 cup rice Krispies

1/4 cup pumpkin or sunflower seeds

1/4 cup dried cranberries or raisins

1 tsp cinnamon

1/2 cup brown rice syrup

1/4 smooth almond nut butter


Preheat oven to about 150 degrees. Spread chopped pecans in an even layer in baking tin and toast them for about 10 mins until they are golden.

In a large bowl combine the oats, Krispies, pumpkin or sunflower seeds, cranberries/raisins, toasted pecans and cinnamon.

In a small saucepan stir together brown rice syrup and smooth almond butter until it softens and just starts to bubble.

Add syrup and almond butter mixture immediately to all the ingredients in the large bowl.

Mix well. It will be sticky but keep mixing until dry ingredients are well coated with syrup/nut butter.

Transfer mixture into a 9-inch square cake pan, lined with parchment paper, and press down hard to compact the mixture. (Tip: you can compact the mixture using a small jar as a rolling pin).

Place pan in the freezer, uncovered, and chill for 10-15 mins.

Lift the mixture out of the pan using the parchment paper as handles and place on cutting board.

Cut into bars and store in an airtight container in the fridge. They will last for up to 2 weeks!!!

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