Vegan collagen granola bars for optimal gut health recipe

Struggle with bloating? Need an energy boost? Whip up a batch of these granola bars.

Do you feel sluggish and bloated? Are you struggling to lose those stubborn kilos that just won’t budge no matter how much exercise you do? Are your hormones out of whack? Do you constantly feel tired, or do you struggle to fall and stay asleep? Or have you noticed you’re experiencing anxiety or depression? You might want to take a look at your gut health.

So where do you start? Well, try whipping these granola bars up. They’re packed with gut-loving ingredients to boost your overall health from the inside-out. Plus, they’re vegan, low in added sugar, high in fibre, and loaded with collagen for glowing skin.

We’ll be adding these to our Sunday meal-prep plan.

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Granola Bars

Makes 16


  • 180g almond butter
  • 150ml coconut oil
  • 1 1/2 tbsp maple syrup
  • 3 tbsp GLOW Inner Beauty Essential
  • 1 cup (12g) puffed buckwheat
  • ¾ cup (55g) shredded coconut
  • 1/3 cup (55g) dried blueberries
  • 1/3 cup (35g) dried goji berries
  • 1 tbsp ground linseeds
  • 1 1/2 cups mixed nuts, such as:
    • Pecans, coarsely chopped
    • Brazil nuts, coarsely chopped
    • Almonds, coarsely chopped
    • Macadamia nuts, coarsely chopped
    • Pistachios, coarsely chopped
  • Half cup mixed seeds, such as:
    • Pumpkin seeds
    • Sunflower seeds
    • Hemp seeds


1. Lightly grease and line a baking tin (24 x 15 x 3.5cm) with baking paper.

2. Melt the almond butter, coconut oil and maple syrup in a small saucepan over low heat. Set aside to cool, but not set.

3. Combine the buckwheat, coconut, dried blueberries, goji berries and linseeds in a medium bowl. Add 1½ cups of mixed nuts. Add ½ cup of mixed seeds. Stir to combine.

4. Add GLOW powder to the cooled almond butter mixture and stir to combine.

5. Pour the wet ingredients into the dry ingredients and stir to combine. Spoon into the prepared tin. Using the back of a spoon, press and firmly pack the mixture, to make an even layer. Refrigerate for 2 hours, or until set firm.

6. Cut into sixteen bars. Store in an airtight container for up to two weeks.

This recipe is courtesy of The Beauty Chef.