Savory Power Bars
These seed-packed, cheesy oat bars are built for salty snack cravings, lunch boxes, and hikes. They bake in one pan and slice into sturdy bars that taste more like a cracker-meets-frittata than a sweet granola bar.
- Total time
- 50 min
- Yield
- 10 bars
- Difficulty
- Easy
Prep 20mCook 30mHigh Protein
Most power bars lean sweet. These go the other way with oats, quinoa, seeds, Parmesan, sun-dried tomatoes, and a little Dijon mustard for a savory bite.
The texture is dense and chewy, with crisp edges from the seeds. Eggs and chickpea flour help the bars hold together, so they are easy to pack once fully cooled.
They are great for make-ahead snacks, quick breakfasts, or a small meal with fruit or a salad. Because they contain eggs and cheese, they are not shelf-stable, so plan to keep them chilled.
01What you'll need
Ingredients
18 items · 10 bars
- Cooking spray or a little olive oil, for the pan
- 1 cup old-fashioned rolled oats, about 80 g
- 1 cup cooked quinoa, cooled, about 185 g
- 1/2 cup chickpea flour, about 60 g
- 1/2 cup roasted unsalted sunflower seeds, about 70 g
- 1/2 cup unsalted pepitas, about 64 g
- 1/3 cup ground flaxseed, about 37 g
- 1/2 cup finely grated Parmesan cheese, about 50 g
- 1/2 cup chopped dry-packed sun-dried tomatoes, about 40 g
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 4 large egg whites
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons water, plus 1 to 2 teaspoons more if needed
02How to make it
Step-by-step
1. Heat the oven
Place a rack in the center of the oven and heat to 350°F. Line an 8-inch square baking pan with parchment paper, leaving a little overhang on two sides so you can lift the bars out later. Lightly grease the parchment.
2. Mix the dry ingredients
In a large bowl, stir together the oats, cooked quinoa, chickpea flour, sunflower seeds, pepitas, ground flaxseed, Parmesan, sun-dried tomatoes, garlic powder, smoked paprika, salt, and pepper. Break up any clumps of quinoa with your fingers or a spoon.
3. Whisk the wet ingredients
In a medium bowl, whisk the eggs, egg whites, olive oil, Dijon mustard, and 2 tablespoons water until smooth. Whisking means beating quickly with a fork or whisk so the eggs and oil are evenly blended.
4. Combine the mixture
Pour the wet mixture over the dry mixture. Stir until everything is evenly coated and no dry flour remains. The mixture should feel thick and sticky, not loose. If it seems dry or crumbly, stir in 1 to 2 teaspoons more water.
5. Press into the pan
Scrape the mixture into the prepared pan. Press it down very firmly with a spatula or damp hands, pushing it into the corners and smoothing the top. Firm pressing helps the bars slice cleanly after baking.
6. Bake until set
Bake for 28 to 32 minutes, until the top looks dry, the edges are lightly browned, and the center feels firm when gently pressed. If you use an instant-read thermometer, the center should reach 165°F because the bars contain eggs.
7. Cool completely
Let the pan cool on a rack for at least 30 minutes. Lift the slab out using the parchment and cool until barely warm or room temperature. Cutting too soon can make the bars fall apart.
8. Slice and store
Use a sharp knife to cut the slab into 10 bars. Eat right away, or refrigerate for later. For neater edges, chill the slab for 20 minutes before slicing.
03From our kitchen
Cook's tips
- Make-ahead: Bake the bars up to 4 days ahead. The flavor gets a little deeper after a night in the fridge.
- Storage: Keep the bars in an airtight container in the refrigerator for up to 4 days. For packing, use an ice pack if they will be out for more than 2 hours.
- Freezing: Wrap bars individually and freeze for up to 2 months. Thaw overnight in the fridge, or microwave one bar in short 15-second bursts until just warm.
- Gluten-free swap: Use certified gluten-free oats if you need the bars to be gluten-free. Oats are naturally gluten-free, but they are often processed near wheat.
- Cheese swap: Pecorino Romano works in place of Parmesan, but it is saltier. Reduce the fine salt to 1/4 teaspoon if using it.
- Seed swaps: Use all sunflower seeds or all pepitas if that is what you have. Chopped almonds or walnuts also work, but the bars will no longer be nut-free.
Cook's note
Dry-packed sun-dried tomatoes give the cleanest texture here. If using oil-packed sun-dried tomatoes, drain and blot them well, then reduce the olive oil by 1 tablespoon so the bars do not turn greasy.
04Frequently asked
Questions & answers
Can I make these savory power bars without quinoa?
Yes. Replace the cooked quinoa with the same amount of cooked brown rice, farro, or extra rolled oats. If using extra oats, add 1 to 2 extra tablespoons of water because oats absorb more moisture.
Why did my bars crumble when I sliced them?
They may have been under-pressed, under-baked, or cut while too warm. Press the mixture firmly into the pan, bake until the center is set, and cool completely before slicing.
Can I make these dairy-free?
You can replace the Parmesan with 1/3 cup nutritional yeast and add 1 extra tablespoon of chickpea flour. The flavor will be less salty and cheesy, so taste the mixture before baking and add a pinch more salt if needed.
Are these bars shelf-stable?
No. They contain eggs and cheese, so they should be refrigerated. For travel, keep them cold with an ice pack and do not leave them at room temperature for more than 2 hours.
Can I eat them warm?
Yes, but let them cool enough to firm up first. They slice best at room temperature or after chilling, then you can rewarm individual bars in a toaster oven or microwave.
05Per serving
Nutrition facts
Nutrition Facts
10 bars
Amount per serving
% Daily Value*
- Total Fat17 g
- 22%
- Saturated Fat3 g
- 15%
- Cholesterol42 mg
- 14%
- Sodium257 mg
- 11%
- Total Carbohydrate19 g
- 7%
- Dietary Fiber5 g
- 18%
- Total Sugars3 g
- Protein13 g
- 26%
- Vitamin D0.2 mcg
- 1%
- Calcium97 mg
- 7%
- Iron2.6 mg
- 14%
- Potassium446 mg
- 9%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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