These Savory Toasted Oat and Sesame Granola Bars are packed with toasted oatmeal, colorful sesame seeds, smoky roasted almonds, and bound with brown rice syrup and almond butter and a touch of garlic and salt.
No longer is your only granola bar option a sweet one – these savory toasted oat + sesame granola bars bring a new snack option to your backpack, football season snacking, or anywhere you need a game changing flavor.
I was inspired by the sesame seed crisps my mom loves in making these bars, looking for a twist on my favorite granola bars bound with brown rice syrup and almond butter. With a touch of garlic and the Smokehouse Blue Diamond Almonds, these hover between salty, sweet, chewy and crunchy.
So switch out some trail mix at the table with these savory granola bars, and feel good crunching away on a square or two.
I freeze these, along with my nut + seed granola bars, for grab and go snacks. Simply wrap them individually in saran wrap and then store them in an airtight freezer bag. Pull one out at a time and stick it in your bag or lunchbox.
- 2 cups old fashioned oats
- ½ cup chopped Blue Diamond Smokehouse Almonds
- ¼ cup white sesame seeds
- ¼ cup black sesame seeds
- ½ cup brown rice syrup
- ¼ cup unsweetened almond butter
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Line an 8x8 pan with parchment paper covering the sides, and set aside.
- Toast oats in a dry pan over medium heat for about 5 minutes, stirring constantly until they are warm and fragrant.
- In a bowl, combine oats, chopped almonds, and sesame seeds, and set aside.
- In a pan, heat together brown rice syrup and almond butter. Stir constantly until the mixture is well combined and the edges begin to bubble a bit.
- Remove the pan from the heat and stir in the garlic powder and salt.
- Pour the liquid into the bowl with the dry ingredients and stir well. Dump it into the lined 8x8 pan and use an additional piece of parchment or wet hands to flatten the bars firmly until you have an even thickness.
- Freeze the bars for 30 minutes, and then remove the bars from the pan. Slice them into 16 squares (or your preferred shape) and wrap them individually in plastic wrap.
Disclaimer: This post is sponsored by Blue Diamond Almonds. I was compensated for my time.
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