Savoury granola bars with parmesan, rosemary and green olives
- Emily English
Save recipe
Makes 12 bars
Easy
Prep: 10 mins
Cook: 30 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
These granola bars are a brilliant twist on the traditional sweet version, packing in lots of plant protein, healthy fats and fibre
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Granola bars
A star rating of 0 out of 5.0 ratings
Burrata with savoury granola
A star rating of 0 out of 5.0 ratings
Granola clusters with yogurt drizzle
A star rating of 0 out of 5.0 ratings
Try Emily's savoury granola bars with parmesan, rosemary and green olives, then try burrata with savoury granola, tahini and pistachio granola or healthy granola.
Full of the umami flavours of parmesan, rosemary and green olives, these granola bars are a perfect snack, and you can also adapt and swap around any of the flavours to suit you. To boost the protein content, I have added some quinoa and chickpea flour.
Recipes extracted from Live to Eat by Emily English (£25, Seven Dials). Photographs by Claire Winfield. Recipes are sent by the publisher and not retested by us.
Savoury granola bars with parmesan, rosemary and green olives recipe
Ingredients
Nutrition
-
200g rolled oats
-
100g cooked quinoa
-
50g gram flour
-
100g parmesan
grated
-
50g green olives
pitted 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
Ad
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.
More healthy ways with oats.
Authors
Emily English
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue