Have you ever had savory granola bars? These furikake granola bars are made with roasted seaweed and sesame seeds, offering up lots of umami flavor come snack time.

This post is sponsored by Annie Chuns. All opinions are my own.

If you’ve never gone savory with your granola before, there is no better time to try! Let’s face it: even those of us with the strongest sweet tooth are sometimes in the mood for something salty when snack time rolls around. These savory granola bars with a homemade furikake are great to keep around when the salty cravings kick in.

Savory granola bars are the latest snack

A few years ago I posted a recipe for Romanesco Soup and made a savory Za’atar granola to crumble on top- it was a game changer! Little did I know that soon savory granola and granola bars would be gracing the grocery store aisles…I guess I was ahead of the curve on that trend!

I partnered once again with my friends at Annie Chun to create this recipe. Their Organic Seaweed Snacks are a fantastic savory snack on their own, but I chopped them up finely to create a plant-based furikake seasoning for these granola bars!

What is Furikake?

 Furikake is a dry Japanese condiment that is normally sprinkled on top of cooked rice, vegetables, and fish. I created a plant-based version containing sesame seeds and chopped roasted seaweed.

Why you’ll love these savory granola bars

• In addition to the unique furikake flavor profile, salt, soy sauce and a dash of honey give these granola bars a distinctively umami quality.
• It’s chock full of healthy nuts, seeds and grains like sunflower seeds, pumpkin seeds, oats, puffed rice and hemp seeds.
• Sunflower seed butter is the binder that holds these granola bars together, so no baking is required! Just some time to chill in the fridge.

What you’ll need to make these furikake granola bars

• rolled oats
• puffed rice
• sunflower seeds
• hemp seeds
• pumpkin seeds
• sesame seeds
• Annie Chun’s Roasted Seaweed Snacks
• salt
• honey
• sunflower seed butter
• soy sauce

Variations

• If you’re a strict vegan who doesn’t consume honey, you can substitute maple syrup.
• Feel free to swap out chia seeds for hemp seeds.
• Try almond butter or cashew butter in place of the sunflower seed butter.
• Instead of soy sauce you can use coconut aminos.

If you make these Savory Granola Bars, leave a comment and rating below, and share it on Instagram with #LePetitEats!

5 from 1 vote

Print

Savory Granola Bars with Furikake

Have you ever had savory granola bars? These furikake granola bars are made with roasted seaweed and sesame seeds, offering up lots of umami flavor for snack time.

Course Snack

Cuisine Asian, Dairy-free, Japanese, Vegan

Keyword granola bars, recipe with granola, snack recipe

Prep Time 15 minutes

chilling time 1 hour

Total Time 1 hour 15 minutes

Servings 8

Calories 260 kcal

Ingredients

• 1 cup rolled oats
• 1 cup puffed rice
• ½ cup sunflower seeds
• ½ cup hemp seeds
• ½ cup pumpkin seeds
• ¼ cup sesame seeds
• 2 tablespoons Annie Chun’s Roasted Seaweed Snacks finely chopped
• ½ teaspoon salt
• 1/3 cup honey
• 1/3 cup sunflower seed butter
• 1 tablespoon soy sauce or coconut aminos

Instructions

1. Add the oats, puffed rice, sunflower seeds, hemp seeds, pumpkin seeds, sesame seeds and chopped seaweed snacks to a large bowl. Mix well to combine.
2. In a separate bowl, mix together the honey, sunflower seed butter and soy sauce until combined.
3. Add the honey mixture to the dry ingredients and stir until evenly incorporated, using your hands to mix if necessary. The mixture should be sticky and hold together when pinched.
4. Spread the mixture onto a parchment lined 8×8 baking dish. Chill in the refrigerator for at least 1 hour.
5. Once chilled, carefully remove from the baking dish and cut into 8 equal sized bars. Store in a covered container in the refrigerator for up to one week.