MACACHA Plant Protein Pear, Pistachio and Pumpkin Seed Granola Bars


Makes 14-16 bars

  • 160g rolled oats
  • 50g pumpkin seeds
  • 50g pistachios
  • 40g MACACHA plant protein
  • 2 tablespoons (14g) ground flaxseed or a mixture of ground flaxseed + chia seeds
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 80g almond butter (or any nut butter)
  • 140ml nut milk
  • 120g pureed pear
  • 1 tablespoon melted coconut oil


  1. Preheat your oven to 175°C. Grease and line a brownie tin. Set aside.
  2. In a large mixing bowl combine the oats, MACACHA plant protein, flaxseed, pumpkin seeds, pistachios cinnamon and salt. Set aside.
  3. Cut the pear into quarters, remove the core and blend to a smooth purée in a high speed blender or food processor. Transfer to a medium bowl, add the almond butter, coconut oil and nut milk. Mix until fully combined.
  4. Pour the wet mix into the dry mix and stir until fully incorporated.
  5. Pour into your prepared baking pan and smooth the top, make sure to firmly pressed down to prevent the finished bars from crumbling.
  6. Bake for 25-30 minutes, until edges begin to turn golden brown.
  7. Remove from the oven and let cool in the tin for 5 minutes, then turn out onto a wire rack and leave to go cold before cutting into bars.