COVID-19 update: Please find all service updates and information here. Please note international orders (excluding Ireland) have been stopped until further notice.

Granola Protein Peanut Butter Filled Jam Tarts

For The Granola Shell

  • 200g oats
  • 1 tbsp milled flaxseed
  • 60ml maple syrup
  • 60g smooth peanut butter
  • 60g coconut oil or clarified butter, melted

For the Peanut Butter Protein Filling

  • 60g smooth peanut butter
  • 30g Pulsin Vanilla whey protein
  • 20g coconut oil or clarified butter melted
  • Topping: No added sugar strawberry or raspberry jam; St. Dalfour are my fruit preserves of choice

Crispy baked granola tart shells filled with a protein peanut butter filling, strawberry jam or jam of choice, for a sweet, protein rich, delicious snack, dessert or satisfying nibble any time of the day.



  1. Mix together granola cup ingredients in a large bowl. Set to one side for 15 minutes.
  2. Preheat oven to 180C (350F).
  3. Grease a silicone cupcake tray with spray oil.
  4. Divide mixture between eight spaces in the tray or trays.
  5. Press down the mixture up the sides using your fingers; dampen your fingers every so often to make this easier.
  6. Bake for 12 - 15 minutes; until nicely golden. Allow to cool fully before removing from the trays.
  7. Mix together protein filling and place inside the cooled cups. Top with fruit preserves of choice and a sprinkling of cacao nibs, coconut or both if desired.
  8. Store in the fridge for up to five days.