Nutritionist-approved gingerbread bar to spice up your self-iso life

If you’re in need of some healthy recipes to bake while in self-isolation, try making Sam Wood’s nutritionist Shahna Sarpi’s spicy gingerbread granola slice.

Social and physical distancing has everybody cooped up inside their home, with a lot of free-time.

To occupy your mind with something other than the coronavirus outbreak, why not try some baking? Just like at-home workouts, baking is super beneficial and therapeutic (especially when the recipe is healthy for your body).

For those that have a sweet tooth, try making this comforting gingerbread granola slice recipe. Did you know cinnamon is an antioxidant and nutmeg can boost skin health?

It’s a satisfying slice of goodness you won’t feel bad indulging in.

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Gingerbread granola slice

Serves: 9

Prep: 10 minutes

Cook: 20 minutes




  • 1.5 cup(s) rolled oats (or quinoa flakes)
  • 3/4 cup(s) pecans
  • 1/2 cup(s) sunflower seeds (kernels)
  • 1/2 tablespoon(s) ginger (ground)
  • 1 teaspoon(s) cinnamon (ground)
  • 1/2 teaspoon(s) nutmeg (ground)


  • 1/2 cup(s) medjool date(s)
  • 1/3 cup(s) almond butter
  • 1/4 cup(s) pure maple syrup
  • 1 tablespoon(s) coconut oil (extra virgin)
  • 1/2 teaspoon(s) vanilla extract


  1. Preheat the oven to 180 degrees Celcius, fan forced.
  2. Line a slice tray with baking paper and set aside.
  3. Add all dry ingredients into a bowl and stir to combine well.
  4. Add the dates and wet ingredients into a food processor and blitz to combine into a sticky paste.
  5. Add this paste into the bowl with the dry ingredients and stir until everything is coated.
  6. Add the slice into the tray and spread it out evenly.
  7. Place the tray in the oven for 15-20 minutes, until the top is slightly golden.
  8. Remove from the oven and slice into nine pieces.
  9. Store in an airtight container in the pantry for up to five days.

Nutritional Information

  • Calories: 166.3cal
  • Protein: 5.9g
  • Fibre: 2.3g
  • Fat: 13.6g
  • Saturated fat: 4.9g
  • Carbs: 4.5g
  • Sugar: 4.1g

This recipe is from the 28 by Sam Wood program.