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Savory Granola Bars with Furikake

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Crunchy savory granola bars made with rolled oats, nuts, seeds, tahini, and umami-rich furikake seasoning. These portable bars are lightly sweetened, deeply savory, and ideal for snacking or serving alongside soups and salads.

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1/2 cup chopped almonds
  • 1/2 cup chopped cashews or peanuts
  • 1/3 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tablespoons sesame seeds
  • 3 tablespoons furikake seasoning, divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger, optional
  • 1/4 teaspoon red pepper flakes, optional
  • 1 large egg white
  • 1/3 cup tahini
  • 2 tablespoons neutral oil or 1 tablespoon neutral oil plus 1 tablespoon toasted sesame oil
  • 3 tablespoons honey or maple syrup
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 teaspoon rice vinegar

Instructions

  1. Preheat the oven to 325°F (165°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
  2. Combine the oats, almonds, cashews or peanuts, pumpkin seeds, sunflower seeds, sesame seeds, 2 tablespoons furikake, garlic powder, and optional ginger and red pepper flakes in a large bowl.
  3. In a separate bowl, whisk the egg white until slightly foamy. Whisk in the tahini, oil, honey or maple syrup, soy sauce, and rice vinegar until smooth.
  4. Pour the wet mixture over the dry ingredients and stir thoroughly until everything is evenly coated.
  5. Transfer the mixture to the prepared pan. Press it into a firm, even layer using the bottom of a measuring cup or flat-bottomed glass.
  6. Sprinkle the remaining 1 tablespoon furikake over the top and press it gently into the surface.
  7. Bake for 25–30 minutes, until the edges are golden and the center is set.
  8. Cool completely in the pan for about 45 minutes. Do not cut the mixture while warm.
  9. Lift the cooled granola slab from the pan using the parchment overhang. Cut into 8–10 bars with a sharp knife.

Notes

  • Furikake varies in saltiness and ingredients, so check the label before adding additional salt. Some varieties contain bonito, fish, egg, or other animal-derived ingredients.
  • Press the mixture very firmly into the pan and cool completely before cutting to help prevent crumbly bars.
  • For a gluten-free version, use certified gluten-free oats, gluten-free tamari, and gluten-free furikake.
  • For extra heat, increase the red pepper flakes or add a small pinch of cayenne.
  • For savory granola clusters, spread the mixture on a parchment-lined baking sheet instead of compacting it in a pan, then break it into pieces after cooling.
  • Store completely cooled bars in an airtight container at room temperature for 4–5 days or refrigerate for up to 1 week.
  • Freeze individually wrapped bars in a freezer-safe container for up to 2 months and thaw at room temperature.

Nutrition

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