These savory and cheesy sun-dried tomato pizza bars make a delicious and satisfying portable snack or on-the-go breakfast that’s packed with nutrition and staying power. Thank you to The Incredible Egg for sponsoring this savory granola bar recipe post!
Anyone else also always looking for on-the-go snack recipes that keep you full longer than 2 seconds?
The key for me has always been to make sure I’m having snacks that have a mix of macronutrients – carbs, fat, protein – vs. just one macronutrient. These savory granola bars fit the bill, and they are delicious to boot.
They are also easy enough to make with a toddler underfoot, which is always a bonus!
Riese really enjoyed “helping” me test this recipe – she liked dumping all the different ingredients into the bowl, stirring… and eating all the seeds and cheese out of the bowl, too. 😉 Quality control…
There are so many sweet granola bar recipes out there that I always like mixing it up with savory options, and these have the added bonus of making your house smell like pizza while they are baking.
I already have a no-bake savory granola bar recipe here on the blog (my Savory Curry Granola Bar Recipe), so I thought it would be fun to share a baked version this time.
Baking the bars meant I could utilize some different ingredients, like eggs, cheese, and sun-dried tomatoes!
The eggs serve as a binder to keep the bars from falling apart, and they also add a lot of nutrients to the mix.
Did you know that, in addition to being a delicious and versatile cooking ingredient, eggs are a powerful brain food?
Eggs have a number of important nutrients for brain health, including choline and lutein. Choline is an essential nutrient that is critical for brain development during pregnancy and infancy, and brain function and health at all stages of life. Eggs have one of the highest amounts of choline of any food, so eat up!
As for lutein, it has long been associated with eye health, but it is also present in the brain and has been positively associated with cognitive function in older adults, and academic performance in children. Lutein is also a carotenoid that can help protect our eyes from blue light emitted from computers and smartphones. (more info/source)
Brb, taking a break from typing that sentence to go eat some eggs…
Be sure not to toss the yolk, by the way, friends – it’s where nearly all the vitamins and minerals of an egg are located, including those I just mentioned! The yolk also has about 40% of the egg’s protein – it’s not only in the egg white! 🙂
Okay, back to the recipe!
In addition to protein and nutrients from the eggs, this savory granola bar recipe also features staying power in the form of good fat from the seeds and fiber from the oats.
And it’s easy to make!
Simply throw all the ingredients in a bowl, whisk together, and pour into a greased baking dish. Sprinkle some extra parmesan on top…
… and 25 to 30 minutes later you will have a beautiful golden brown crust and your entire house/apartment will smell like pizza.
And that’s it! Let cool, slice, and enjoy.
How to store these savory granola bars
Once your savory granola bars have cooled (still in the baking pan), cut them into rectangles or squares, and store in a sealed container in the fridge for up to a week, or in the freezer for up to a month.
If you’re freezing them, you might want to wrap them individually in foil or plastic wrap so they last a little longer.
I hope you love these cheesy sun-dried tomato granola bars as much as we do!
Here’s the full recipe – let me know how you like it by commenting on this post or by tagging me @fANNEtasticfood on social media.
- 2 cups rolled oats
- 1/3 cup whole wheat pastry flour
- 1/3 cup unsalted pumpkin seeds
- 1/3 cup unsalted sunflower seeds
- 1/2 teaspoon salt (omit if seeds are salted)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano (optional)
- 1/2 teaspoon dried basil (optional)
- 1/4 teaspoon pepper
- 1/3 cup grated parmesan cheese, plus 3 tablespoons for sprinkling on top
- 1/3 cup shredded white cheddar cheese
- 1/3 cup chopped sun-dried tomatoes packed in oil* (reserve the oil)
- 3 eggs
- 2 tablespoons oil from the sun dried tomatoes
- Preheat oven to 350 degrees F. Grease an 8x10 (or similar) baking dish and set aside.
- In a large bowl, stir together the oats, flour, seeds, salt, spices, pepper, cheeses, and sun-dried tomatoes.
- Add the eggs and oil and stir until fully incorporated.
- Press the dough into the prepared baking dish in an even layer. Sprinkle with the remaining parmesan cheese.
- Bake for 25-30 minutes, until bars are firm and browned.
- Let cool completely, then cut into 12 bars and remove from the pan.
- Store in a sealed container in the fridge for up to a week, or in the freezer for up to a month.
*You can use sun-dried tomatoes not packed in oil, but you'll want to rehydrate them with hot water before adding to the mixture. Drain and discard the water from rehydrating, and replace the tomato oil in the recipe with olive oil.
Want more easy recipes featuring eggs? Here are a few to try:
- Baby-Approved Banana Egg Pancake (Riese’s fave!)
- Hard Boiled Egg and Cheddar Muffins (the egg gets baked whole into the middle of the muffin – a fun surprise!)
- Apple + White Cheddar Omelette (perfect savory/sweet combo)
- Kale and Quinoa Salad with Soft Boiled Eggs (great packed lunch!)
- Make-Ahead Veggie Egg Sandwiches (the ultimate for breakfast on the go)