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Savory Cheesy Sun-Dried Tomato Pizza Bar

These savory and cheesy sun-dried tomato pizza bars make a delicious and gratifying portable snack or on-the-move breakfast that’s packed with vitamins and staying strength. thanks to The super Egg for sponsoring this savory granola bar recipe put up!

The important thing for me has always been to ensure I’m having snacks that have a mix of macronutrients – carbs, fats, protein – vs. just one macronutrient. those savory granola bars fit the bill, and they're scrumptious besides.

Savory Cheesy Sun-Dried Tomato Pizza Bar
Savory Cheesy Sun-Dried Tomato Pizza Bar

There are so many sweet granola bar recipes accessible that I continually like mixing it up with savory options, and these have the delivered bonus of creating your house odor like pizza whilst they're baking.

I already have a no-bake savory granola bar recipe here on the weblog (my Savory Curry Granola Bar Recipe), so I idea it might be fun to share a baked model this time.

Baking the bars meant I ought to make use of a few distinct ingredients, like eggs, cheese, and solar-dried tomatoes!

Savory Cheesy Sun-Dried Tomato Pizza Bar


  • 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


  1. Preheat oven to 350 degrees F. Grease an 8x10 (or similar) baking dish and set aside.
  2. In a large bowl, stir together the oats, flour, seeds, salt, spices, pepper, cheeses, and sun-dried tomatoes. 
  3. Add the eggs and oil and stir until fully incorporated. 
  4. Press the dough into the prepared baking dish in an even layer. Sprinkle with the remaining parmesan cheese.
  5. Bake for 25-30 minutes, until bars are firm and browned. 
  6. Let cool completely, then cut into 12 bars and remove from the pan.
  7. Store in a sealed container in the fridge for up to a week, or in the freezer for up to a month.