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Mango + Macadamia Beach Bars

How hungry does the beach make you?

My kids are always completely starving after a morning of surfing, swimming and playing in the sand and it pays to have a good supply of nourishing snacks packed in my little beach bag.

Some of the snacks we enjoy on the beach or even if we are out for a family bike ride or walk (let’s face it, my family is always hungry so I take food where ever I go!) are:

  • Fruit!  I always have apples, bananas, maybe a punnet of strawberries or a bunch of grapes in my bag.
  • Home made cookies – especially delicious when the chocolate chips start to melt
  • Crackers and dip
  • Organic corn chips or pop corn
  • Frozen coconut waters
  • Muesli Bars or Bliss Balls

My Mango + Macadamia Beach Bars are perfect for the beach and pretty handy for a breakfast on the go too.  Made with whole food ingredients and packed with protein, they will fill up little (and big) tummies and keep the hunger pains at bay!

Mango + Macadamia Beach Bars



Makes 8-10 bars, depending on the size you cut them.


1/2 cup pepitas

1/2 cup almonds

1/2 cup macadamias

1 1/2 cups oats (use uncontaminated or gluten free if needed).

1 cup flaked coconut

1/4 cup goji berries

1/3 cup chopped organic dried mango

1/2 cup coconut oil

1/2 cup honey

1/3 cup almond butter

2 free range eggs

What to do:

Preheat your oven to 160C and lightly grease and line a 22cm square baking dish.

Place the pepitas, almonds, macadamia nuts, oats and coconut in your food processor or thermomix and whiz to chop roughly (you want the mix to retain some texture).

Place the almond butter, coconut oil (melted) and honey in a jug and whisk well.

Add the coconut oil mixture, the lightly beaten eggs, the goji berries and the dried mango to the food processor with the other ingredients and pulse until the mixture just comes together.

Transfer to your baking dish.  You can decorate your bars with extra coconut, dried mango and some black sesame seeds if you like but it does make it a bit harder to cut later!

Bake for 30-35 minutes or until golden and cooked through.  Put some foil over the top of the dish if your bar are colouring too quickly.

Allow to cool in the tin before slicing in to bars with your best, sharpest knife.

Wrap in baking paper or foil and store in the fridge in an air tight container for up to 5 days.


What’s your favourite beach side snack?  Do you have special foods you love even more when on holidays?  I’d love to hear about them!

Happy Holidays!

Mamacino x

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7 thoughts on “Mango + Macadamia Beach Bars

  1. So sad to hear your leaving out Farmers Market ….we will miss our

  2. Saturday morning treats. But we send all good wishes for the next part of your amazing adventure!!

    Good luck
    Lyn & Rosco

    1. Thanks Lyn and Rosco…bigger and better things to come and now I’ll have time to have you over for morning tea instead!

  3. Looks great but I can’t have mango. Would dried apple or fig work instead?
    Would I need to change macadamias to match Apple flavour?

    1. Sure! Apple and almond or fig and pecan would be delicious!

  4. I have just made these delish

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