Ingredients
- 200 g rolled oats
- 50 g mixed seeds (pumpkin, sunflower, sesame)
- 50 g dried cranberries or raisins
- 12 g spirulina powder (1 tablespoon)
- 80 g almond butter or peanut butter
- 80 g honey or maple syrup
- 2 tablespoons coconut oil
- Pinch of salt
- Half a teaspoon vanilla extract
Method
- Preheat oven to 160°C. Line a 20×25 cm baking tray with baking paper.
- Toast the oats and seeds in a dry pan for 3 minutes over medium heat, stirring. Cool slightly.
- Warm the nut butter, honey, and coconut oil together in a small pan until runny.
- Mix the wet into the oat mixture; add spirulina, salt, vanilla, and dried fruit. Combine thoroughly — it should hold when pressed.
- Press firmly into the tray with the back of a wet spoon — as firmly as possible to avoid crumbling.
- Bake 18–20 minutes until golden at the edges. Allow to cool completely in the tray before cutting.
Why this pairing works
At 160°C for 18–20 minutes, phycocyanin is partially degraded but the protein, minerals, and carotenoids are heat-stable. These bars store well for up to two weeks in an airtight container — making them the most practical high-compliance spirulina format for travellers and busy households.