These savoury granola bars came about after wanting to have a portable, long(ish)-life savoury snack to take bushwalking and camping. I’ve been making savoury granola for a few years now, so to turn it into a bar seemed like a bit of a no brainer.
I had a few attempts at these bars and it took a while to get the right consistency – savoury, but with a touch of sweetness, and not too crumbly. I wanted the bars to have pockets of flavour to keep them interesting, while not being too complex. They are made with ingredients we normally always stock in our pantry, but you could easily substitute (or omit in some cases) these with whatever you have on hand.
As I mentioned above, these bars have been accompanying us on bushwalks. I have included a few shots from some of the walks we’ve done after the recipe if you’re interest – I don’t normally take my DSLR with me so these are just a selection of (mainly) iPhone shots.
– MAKE IT YOUR OWN –
These are infinitely adaptable in terms of flavour, be careful when adapting the honey/nut butter as too little of either of these will leave you with a crumbly bar. If this happens don’t despair – you can eat the crumble atop salads, stews, curries and soups, it makes a delicious topper 😊
- Swap out the rolled oats for another rolled grain. For extra flavour, try toasting them first
- Add chopped olives instead of the sundried tomatoes
- Stir through some dried currants or other fruit for extra sweetness
- Stir through some roasted and puréed carrot, sweet potato or pumpkin. I haven’t tried this yet, but I imagine this would taste amazing!
- Feel free to use butter or olive oil instead of the coconut oil; or another nut butter instead of the peanut butter
- 1 cup oats
- ½ cup mixed seeds/nuts
- ⅓ cup shredded coconut
- ½ raw buckwheat groats
- 3 (70g) Tbsp raw honey
- 1 Tbsp (20g) coconut oil
- ¼ cup peanut butter (or any other nut butter)
- 2 Tbsp organic tamari
- 3 sundried tomatoes, patted dry and chopped
- ½ Tbsp fresh thyme leaves
- Preheat oven to 165 C | 325 F
- Toast the seeds first if desired by adding them to a dry (no oil) pan over medium heat, and stirring until the edges have only just started to lightly colour.
- Combine all ingredients and mix well.
- Add to lined tin (I use a loaf tin) and press down with the back of spoon.
- Bake for 15 - 20 mins, or until lightly browned on top.
- Once cooked, take out of the oven and pat down again with the back of a spoon - this will help to compress the bars so that they stick together better. Allow to cool completely in the pan.
- Once cooled, remove and slice into bars. Store in an airtight container for up to a week.
Katie @ Whole Nourishment says
I really love your pictures in this post Dearna. Absolutely gorgeous. And savory granola bars sound like just the thing we all need in our life. Two thumbs up for the addition of sundried tomatoes!!
The pictures are amazing Dearna, thank you for sharing them :-)
I am also going to try the Granola bar recipe. I never thought to make them savoury
Thank you Tony – hope you like the savoury version :)
Your timing is impeccable! Have been making savoury granola for a couple of months to cure my savoury tooth, made this today – a very nice snack
Thanks so much Tima – so glad you liked it!
Thanks for the recipe – I made them today and they are so delicious!! Could be my new addiction. A minor thing – mine were a bit crumbly though. Any suggestions?
Thanks Ness! You could add a little more honey to get them to stick together, and also patting them down really firmly when they first come out of the oven. You could also try adding a little more liquid to the mixture (just a tablespoon or two of water), I did this one with a bit more water and they seemed to stick more, but I didn’t really like the extra sweetness. I think that would be a personal preference though :)
I would love to make these for my family as per your recipe but would like to make them without the rolled oats for myself… any suggestions on what to swap for? Thank you :-)
Hi Cathy, sorry for the delay in replying to you! You could using another grain such as rolled rye or spelt… I’m not quite sure how they would turn out though – let me know if you try :)
what are the little purple flowers?
Hi Brandi, Im pretty sure these ones were the flowers off one of my thyme plants.
I’ve made these twice now and love them! A little crumbly but yummy just the same. It’s great to have an alternative to sweet granola. Thanks for the recipe :)
Thanks so much Hazel :)
Sabrina Alim says
Is there possibly a substitute for the shredded coconut; and what about adding some cheese to the mix? Thanks for posting!
Hi Sabrina! You could just omit the shredded coconut if you aren’t a fan, maybe add some extra oats or nuts/seeds instead. You could try cheese – Im not too sure how this would work, and you would need to store in the fridge afterwards as well. Let me know how you go if you try this.