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.