Granola bars
These bars provide slow-release energy, so are great for taking on long walks or before exercise. You can swap the dried cherries for dried apricots, raisins, sultanas or dates
Savoury granola bars with parmesan, rosemary and green olives
Makes 12 bars
Easy
Prep:
Cook:
These granola bars are a brilliant twist on the traditional sweet version, packing in lots of plant protein, healthy fats and fibre
Skip to ingredients
- 200g rolled oats
- 100g cooked quinoa
- 50g gram flour
- 100g parmesangrated
- 50g green olivespitted and finely chopped
- 2 tbsp finely chopped rosemary leaves
- 50g sunflower seeds
- 50g pumpkin seeds
- 2 eggs
- 3 tbsp olive oil
- 2 tbsp honey
Nutrition: per bar
- kcal212
- fat11g
- saturates3g
- carbs17g
- sugars2g
- fibre3g
- protein8g
- salt0.5g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 and line a 33cm x 23cm baking tin with baking paper.
step 2
In a large bowl, combine the oats, quinoa, gram flour, parmesan, olives, rosemary and seeds.
step 3
In a separate bowl, beat together the eggs, oil and honey until well combined.
step 4
Pour the wet ingredients into the dry ingredients. Add ½ tsp each of salt and pepper, and mix thoroughly until well combined.
step 5
Transfer the mixture to the tin and press down firmly to ensure it is compact and evenly spread. Bake for 25-30 mins, or until the edges are golden brown and the centre is set.
step 6
Remove from the oven and cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Once cooled, cut into 12 bars and store in an airtight container at room temperature for up to a week.
