Recipes

Savory Rosemary Granola Bars

Dried herbs will uplift your boring sweet granola bars
53 Ratings
100% would make again
Savory Granola Bars Recipe
Photo: Michelle Sun/Tasting Table

These savory dried rosemary granola bars are not only easy to make but addictive. Best of all, they're healthy, too. The whole batch, which makes about 20, contains a variety of nutrient-packed ingredients: seeds, rolled oats, dehydrated pomegranate seeds (which are full of antioxidants), good fat and natural sweetener.

This recipe is the perfect go-to Sunday project. All the ingredients get mixed in a bowl, left to rest, and then baked low and slow in the oven while you go for a run or knock out errands. Even if you use that time to nap, this recipe is just as delicious and convenient.

Savory Rosemary Granola Bars

Recipe from the Tasting Table Test Kitchen

Yield: 20 bars

Prep Time: 10 minutes, plus 30 minutes soaking time

Cook Time: 1 hour and 45 minutes

Total Time: 1 hour and 55 minutes, plus 30 minutes soaking time

Ingredients

2 cups rolled oats

1 cup sunflower seeds

½ cup flaxseeds

½ cup dehydrated pomegranate seeds

⅓ cup pumpkin seeds

¼ cup chia seeds

¼ cup hemp seeds

3 tablespoons coconut oil

1 tablespoon honey

1 teaspoon dried rosemary

1 teaspoon kosher salt

½ teaspoon dried oregano

½ teaspoon freshly ground black pepper

2 cups lukewarm water

Flaked salt, for garnish

Directions

1. In a large bowl, combine all of the ingredients in order. Once fully incorporated, add a pinch of flake salt. Cover the bowl with plastic wrap and let rest for 30 minutes.

2. Preheat the oven to 275º. Remove the plastic wrap and spread the mixture evenly onto a parchment-lined sheet pan. Sprinkle the top lightly with more flake salt and bake until the granola bars have completely hardened, 1 hour and 45 minutes to 2 hours.

3. Transfer the sheet to a cutting board and remove the parchment paper. Cut the granola bars into rectangles 4 inches in length and 1½ inches in width. Allow the bars to completely cool before serving. Store in an airtight sealed container for up to 1 week.

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