Savoury granola bars
  • 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
  1. Preheat oven to 165 C | 325 F
  2. 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.
  3. Combine all ingredients and mix well.
  4. Add to lined tin (I use a loaf tin) and press down with the back of spoon.
  5. Bake for 15 - 20 mins, or until lightly browned on top.
  6. 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.
  7. Once cooled, remove and slice into bars. Store in an airtight container for up to a week.
Recipe by to her core at