Paprika Parmesan Granola Bars
- 10m Prep Time
- 30m Cook Time
- 1h 10mReady In
Savory granola bars with Parmesan, smoked paprika, and freeze-dried vegetables. A crunchy, protein-packed snack.
Ingredients
- 1 cup rolled oats toasted
- 1/2 cup crisp rice cereal
- 1/2 cup grated Parmesan
- 1/2 cup freeze-dried vegetable bits
- 1/3 cup smoked almonds chopped
- 3 tbsp chia seeds
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 large egg whites beaten
- 1/2 cup unsweetened nut butter
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 108 mg
- Iron: 3.81 mg
- Magnesium: 82.2 mg
- Phosphorus: 265 mg
- Potassium: 256 mg
- Zinc: 1.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 cup crisp rice cereal
- 1/2 cup grated Parmesan
- 1/2 cup freeze-dried vegetable bits
- 3 tbsp chia seeds
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup unsweetened nut butter
Prepare
- Toast 1 cup rolled oats
- Chop 1/3 cup smoked almonds
- Beat 2 large egg whites
Let's Cook
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Step 1.
Heat the oven to 350°F. Line an 8-by-8-inch metal baking pan with foil, then grease the foil with cooking spray or oil.
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Step 2.
In a large bowl, combine 1 cup toasted rolled oats, ½ cup crisp rice cereal, ½ cup grated Parmesan, ½ cup freeze-dried vegetable bits, ⅓ cup chopped smoked almonds, 3 tablespoons chia seeds, ½ teaspoon smoked paprika, ½ teaspoon salt, and ½ teaspoon pepper. Stir until evenly mixed.
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Step 3.
Add 2 large beaten egg whites and ½ cup unsweetened nut butter to the dry mixture. Stir until everything is well combined and the mixture holds together when pressed.
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Step 4.
Transfer the mixture to the prepared pan. Press it firmly and evenly into the pan, using your hands or the back of a spatula to compact it well.
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Step 5.
Bake for 30 minutes, until the edges are golden and the top is firm. Remove from the oven and let the pan cool completely on a wire rack, about 30 minutes.
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Step 6.
Once cool, lift the foil to remove the block from the pan. Cut into 8 equal bars. Store in an airtight container at room temperature for up to 1 week.