Make gut-friendly savoury granola bars in just 20 minutes with easy recipe

Oats are a go-to breakfast ingredient for many people looking to follow a healthy diet, though some prefer granola.

The gut-friendly food consists of rolled oats, nuts, seeds, honey or other sweeteners such as brown sugar, and sometimes, puffed rice.

While it can be enjoyed as cereal, dry, or baked into bars, granola can also be made without sugary ingredients to suit a more savoury palette.

And Dr Megan Rossi, founder of Bio&Me and The Gut Health Doctor has the easiest recipe. Using just a handful of ingredients, she revealed how to turn any ready-made granola mix into a filling snack.

The flavoursome bars can be whipped up in less than half an hour and with very little effort required.


Makes 12 bars:

  • 300g Bio&Me Cashew & Almond Granola (or another granola of your choosing)
  • 80g Gluten free Brown Flour or Oat/Buckwheat/Almond Flour
  • 50g finely grated aged parmesan, plus two tablespoons to top
  • 100g chopped sundried tomatoes in olive oil
  • Half a teaspoon of garlic powder
  • Half a teaspoon of oregano
  • One-quarter of a teaspoon of cayenne pepper
  • Half a teaspoon of  sea salt 
  • Half a teaspoon of fresh ground black pepper
  • Three organic eggs
  • Two tbsp olive oil from the jar of sundried tomatoes

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Like most baked goods, the granola bars will cook best in a preheated oven set to 180C (fan oven) or 200C (electric).

Once the appliance has had time to heat up, prepare a suitably sized baking dish (around 8x10cm) by lining it with parchment paper. This step is crucial to prevent the mixture from sticking as it cooks.

To make the mixture, combine all ingredients minus the extra parmesan in a large bowl and mix well.

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When the ingredients appear to be evenly distributed, empty the granola into the prepared dish and smooth it down.

Ensure there is one even layer of the mixture in the dish with no lumps or bumps before sprinkling the extra cheese on top.

Bake undisturbed for 20 minutes, checking in the final 10 minutes to avoid burning.

Allow to cool completely before cutting into bars and store in an airtight container to keep them fresh.

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