Print

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. In a large bowl, combine the rolled oats, almonds, cashews or peanuts, pumpkin seeds, sunflower seeds, furikake, sesame seeds, garlic powder, and salt.
  3. 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.
  4. Pour the wet mixture over the dry ingredients and stir thoroughly until the oats, nuts, and seeds are evenly coated.
  5. Transfer the mixture to the prepared pan. Press it down very firmly and evenly, including the corners and edges.
  6. Bake for 25 to 30 minutes, until the surface and edges are golden brown.
  7. Remove the pan from the oven and gently press the mixture down again while it is still warm.
  8. 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.
  9. 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

Find it online: https://thefamilycooking.com/savory-granola-bars-with-furikake-2/