Why You’ll Love This Recipe

I love these granola bars because they turn familiar snack ingredients into something completely different. Furikake adds a combination of sesame, seaweed, saltiness, and umami that works surprisingly well with toasted oats and nuts.

I also find these bars easy to customize. I can change the nuts and seeds depending on what is in my pantry, add some heat, or increase the furikake when I want a stronger savory flavor.

They are especially convenient for meal prep. I can make a batch, cut it into individual portions, and keep the bars ready for quick snacks throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups old-fashioned rolled oats
1/2 cup chopped almonds
1/2 cup roasted cashews or peanuts, chopped
1/3 cup pumpkin seeds
1/4 cup sunflower seeds
3 tablespoons furikake seasoning
2 tablespoons sesame seeds
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
2 large egg whites
1/3 cup tahini
2 tablespoons honey or maple syrup
2 tablespoons neutral oil
1 tablespoon soy sauce
1 teaspoon toasted sesame oil

Directions

I preheat my oven to 325°F (165°C) and line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift the bars out later.
In a large bowl, I combine the rolled oats, almonds, cashews, pumpkin seeds, sunflower seeds, furikake, sesame seeds, garlic powder, and salt.
In a separate bowl, I whisk the egg whites until lightly foamy. I add the tahini, honey, neutral oil, soy sauce, and sesame oil and whisk until the mixture is smooth.
I pour the wet mixture over the oat mixture and stir thoroughly. I make sure all the oats, nuts, and seeds are lightly coated because this helps my bars hold together.
I transfer the mixture to the prepared baking pan. I press it down very firmly and evenly, paying particular attention to the corners and edges.
I bake the bars for about 25 to 30 minutes, or until the surface and edges are golden brown.
I remove the pan from the oven and press the mixture down gently once more while it is still warm.
I let the granola cool completely in the pan before lifting it out with the parchment paper. I avoid cutting it while warm because the bars are more likely to crumble.
Once completely cool, I use a sharp knife to cut the granola into bars.

Servings and Timing

This recipe makes approximately 10 to 12 granola bars, depending on how large I cut them.

Prep time: 15 minutes
Cook time: 25 to 30 minutes
Cooling time: about 1 hour
Total time: about 1 hour 45 minutes
Servings: 10 to 12 bars

Variations

For spicy savory granola bars, I add red pepper flakes, cayenne pepper, or a spoonful of chili crisp to the mixture. I start with a small amount so the heat does not overpower the furikake.

When I want even more sesame flavor, I increase the toasted sesame seeds or add a little extra sesame oil.

I can replace the almonds and cashews with walnuts, pecans, peanuts, or another nut I have available. I can also adjust the combination of pumpkin and sunflower seeds.

For a slightly cheesy variation, I add a small amount of finely grated Parmesan to the dry ingredients. I reduce the added salt when I do this because both Parmesan and furikake already contribute saltiness.

If I want bite-sized snacks rather than full bars, I cut the cooled granola into small squares. I find these especially convenient for snack boxes.

Storage/Reheating

I store my Savory Granola Bars with Furikake in an airtight container at room temperature for about 4 to 5 days. I place parchment paper between layers to prevent the bars from sticking together.

For longer storage, I refrigerate them for up to 1 week. I let a refrigerated bar sit at room temperature for a few minutes before eating when I prefer a slightly softer texture.

I can also freeze the bars for up to 2 months. I wrap them individually and place them in a freezer-safe container or bag, then thaw them at room temperature when I need a quick snack.

I do not normally reheat these bars. If I want to restore some crispness, I place them in a 300°F (150°C) oven for a few minutes and let them cool before eating.

FAQs

What is furikake?

Furikake is a Japanese seasoning that I use to add savory, salty, and umami flavor. The exact ingredients vary, but many versions contain sesame seeds, dried seaweed, salt, and other seasonings.

How do I keep savory granola bars from falling apart?

I make sure the dry ingredients are thoroughly coated with the binder and press the mixture very firmly into the pan. Most importantly, I let the baked granola cool completely before cutting it because it firms considerably as it cools.

Are all furikake seasonings the same?

No. I always check the package because furikake blends can contain different ingredients and vary considerably in saltiness. Some varieties can also contain fish, egg, sugar, or other ingredients, so I choose a blend that works for my preferences.

Can I make these granola bars without nuts?

Yes. I replace the nuts with additional pumpkin seeds, sunflower seeds, or another suitable seed. I keep the overall quantity of dry ingredients similar so the binder can still hold everything together.

Are Savory Granola Bars with Furikake sweet?

They have just a small amount of sweetness from the honey or maple syrup, which I use primarily to help balance the salty ingredients and bind the bars. The overall flavor is savory, nutty, sesame-forward, and rich in umami.

Conclusion

These Savory Granola Bars with Furikake give me a flavorful alternative whenever I want a homemade snack that isn’t dominated by sweetness. Toasted oats, crunchy nuts and seeds, sesame, and furikake create a satisfying combination of textures with plenty of savory umami flavor.

Savory Granola Bars with Furikake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Savory Granola Bars with Furikake combine hearty oats, crunchy nuts and seeds, and umami-rich Japanese seasoning in a portable baked snack. They are nutty, sesame-forward, lightly salty, and only subtly sweet.

Author: Laura
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Total Time: 1 hour 45 minutes
Yield: 10 to 12 bars
Category: Snack
Method: Baking
Cuisine: Japanese-Inspired
Diet: Vegetarian

Instructions

Preheat the oven to 325°F (165°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift out the baked granola.
In a large bowl, combine the rolled oats, almonds, cashews or peanuts, pumpkin seeds, sunflower seeds, furikake, sesame seeds, garlic powder, and salt.
In a separate bowl, whisk the egg whites until lightly foamy. Add the tahini, honey or maple syrup, neutral oil, soy sauce, and toasted sesame oil and whisk until smooth.
Pour the wet mixture over the dry ingredients and stir thoroughly until the oats, nuts, and seeds are evenly coated.
Transfer the mixture to the prepared pan. Press it down very firmly and evenly, including the corners and edges.
Bake for 25 to 30 minutes, until the surface and edges are golden brown.
Remove the pan from the oven and gently press the mixture down again while it is still warm.
Let the granola cool completely in the pan for about 1 hour. Once cool and firm, lift it from the pan using the parchment paper.
Use a sharp knife to cut the granola into 10 to 12 bars and serve.

Notes

Furikake blends vary in ingredients and saltiness, so check the package and adjust the added salt as needed.
For spicy bars, add red pepper flakes, cayenne pepper, or a small amount of chili crisp.
Walnuts, pecans, peanuts, or other nuts can replace the almonds and cashews. For nut-free bars, replace the nuts with additional seeds.
For a cheesy variation, add a small amount of finely grated Parmesan and reduce the added salt.
Press the mixture very firmly into the pan and allow it to cool completely before cutting to help prevent crumbling.
Store in an airtight container at room temperature for 4 to 5 days or refrigerate for up to 1 week.
For longer storage, wrap the bars individually and freeze for up to 2 months. Thaw at room temperature before serving.
To restore crispness, warm the bars briefly in a 300°F (150°C) oven and allow them to cool before eating.

Nutrition

Serving Size: 1 bar
Calories: 240 kcal
Sugar: 4 g
Sodium: 260 mg
Fat: 17 g
Saturated Fat: 2.5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 8 g
Cholesterol: 0 mg