Low sugar almond granola bars spiced up with curry powder. They’re sweet, savory and absolutely delicious.

In other news, I have quite the recipe to share with you today. It’s my latest granola obsession and the flavors are perfect for fall!

I have granola bars in the recipe title but as you’ll see from the recipe they can be granola bars, granola chunks or plain ole granola. No matter which way you serve it, the recipe is ridiculously delicious and that’s really all that matters in my book.

Curried Almond Rice Granola Bars

I’ve posted several granola and granola bar recipes here on EBF but this one is quite unique. For one, no oats are involved. It’s also got the sweet and savory combo going on and it’s really crunchy rather than chewy.

In case you didn’t know, I LOVE LOVE LOVE crunchy things — nuts, charred roasted veggies, crispy sweet potato fries, muffin tops, cereal, carrots, wasabi peas, veggie chips — bring on that crunch!

Curried Almond Granola Bars

Needless to say, this recipe has the crunch factor that I adore!

Curried Almond Granola

The flavor reminds me of Chivda or Bombay mix. If you’ve never had Bombay mix it’s basically an Indian snack mix, like Chex Mix but with Indian spices.

I’ve had Indian snack mixes before and liked them so it’s no surprise that I love the flavor of this recipe. It’s got the curry and turmeric, a hint of spice from chili powder and cayenne as well as a bit of sweetness from the dried fruit and maple syrup. The sweet and spicy flavor is warming and perfect for the cooler fall temps.

As for the texture — is irresistibly crunchy (almost like a cracker). The crunch comes from the brown rice crisp cereal, almonds and sunflower seeds.

The best part is that the granola bars are held together by chia and flaxseed (healthy fats!) and they’re surprisingly low in added oil and sugar (which isn’t usually the case when it comes to snack mixes)!

Curried Almond Granola Bars

I can’t take credit for this as an original recipe — I got the idea from Chef Matthew Accarrino. These bars are one of the dishes he prepared for us at the cooking demo, which was part of the almond tour I attended a few weeks ago. I changed a few things, but the basic recipe came from him.

Healthy Curried Almond Rice Granola Bars

Isaac and I enjoyed these bars on their own as a snack, but I also loved sprinkling the granola chunks over yogurt. It was especially amazing paired with Noosa’s new pumpkin yogurt. Curry granola + pumpkin ygourt = OMG amazing!

Amazing Curried Almond Rice Granola Bars

Just a side note: I’ve used crispy brown rice cereal in a few of my recipes recently, namely the Crispy Baked Chicken Tenders, and had a few people ask about the cereal. Basically it’s just a healthy version of Rice Krispies. The plain varieties are gluten-free, low in sugar and have that same snap, crackle, pop that you’re used to. 🙂 You can find a box on the cereal aisle — Whole Foods sells their own brand, which I buy often. I also like Erewhon brand, which you can find at most health food stores.

More Granola Bar Recipes:


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Curried Almond Granola Bars

  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 8 bars


Original recipe from Chef Matthew Accarrino


  • 1/3 cup sliced almonds
  • 1/4 cup sunflower seeds
  • 1 cup crispy brown rice cereal
  • 1 1/2 Tablespoon ground flaxseed
  • 1 1/4 Tablespoon chia seed
  • 1 1/2 Tablespoon hot water
  • 1 Tablespoon dried pineapple, chopped into tiny pieces
  • 1 Tablespoon dried cranberries, chopped into tiny pieces
  • 2 1/2 teaspoon maple syrup
  • 1 1/4 Tablespoon almond butter
  • 1/2 teaspoon coconut oil
  • 1/4 teaspoon turmeric powder
  • 1/4 tsp chili powder
  • 1/4 tsp curry powder
  • 1/2 tsp sea salt
  • 1 pinch cayenne pepper


  1. Preheat oven to 300°.
  2. Grease or line a small rectangular baking sheet with parchment paper. I used a small rectangular baking dish (7 1/2″ X 5 1/2″). You could also you an 1/8th baking sheet (9″ X 6″).
  3. Combine ground flaxseed and chia in a small container and pour hot water over mixture and set aside.
  4. Melt almond butter and coconut oil on the stove, and stir in maple syrup. Add flax/chia mixture.
  5. In a large bowl, combine all remaining ingredients. Stir in the wet mixture and pack into your prepared pan. Use your hands or the back of a spatula to really press the mixture down.
  6. Bake for 25-35 minutes or until bars are browning a bit. Cut the bars while still warm and then leave out to cool for about 30 minutes. You can even put them in the fridge or freezer to cool if you’d like.
  7. Some of the bars will hold together better than others. At this point you can eat them as is or break the bars apart into chunks and eat as granola. If you want the granola to be even more crunchy, break apart and place back into the oven for another 5-7 minutes. Remove, let cool and enjoy!


  • Serving Size: 1/8th of recipe
  • Calories: 105
  • Sugar: 2
  • Fat: 7
  • Carbohydrates: 9
  • Fiber: 3
  • Protein: 3
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Recipe rating

    1. Marye Audet-White
      July 22, 2016 AT 11:57 am

      These look delicious, I love granola bars! I definitely prefer to make them myself.

    2. Patricia @ Grab a Plate
      July 22, 2016 AT 11:56 am

      These bars sound wonderful! I loooove homemade granola/bars. The seasonings and all the crunchy goodness? Yes, please!

    3. Danae @ Recipe Runner
      July 22, 2016 AT 11:33 am

      These look amazing Brittany! I’ve really been into savory snack lately and this would definitely fit the bill!

    4. amindfullmom
      July 22, 2016 AT 9:21 am

      You can never have too many granola bar recipes–and I love the unique twist to this one!

    5. Sarah @ The Smart Kitchen
      October 8, 2015 AT 11:56 am

      I LOVE THIS! Fresh Market has a Curry Spice Trail Mix that I’ve developed an addiction to, and cost-wise I really need to come up with an alternative. 🙂

    6. Meli
      September 17, 2014 AT 3:25 pm

      Have these in the oven now! I tasted a little before putting it in…so good! Thanks for posting 😀

      1. Brittany Mullins
        September 17, 2014 AT 9:42 pm

        Woo-hoo! Hope you love them.

    7. Sydney Page Lester
      September 17, 2014 AT 11:48 am

      I’m so glad this recipe is up now! I am currently doing the Whole 30 so as soon as I’m done with this no anything detox I’m making these! 😉

      1. Brittany Mullins
        September 17, 2014 AT 12:04 pm

        Oh yay! How’s the Whole30 going? I’ve always been intrigued by it but as someone that likes plant-based food more than meat, not sure if I could survive!

    8. Deryn @ Running on Real Food
      September 16, 2014 AT 3:19 pm

      These are so interesting!! What great flavours! You’ve got all the yummy, fall flavours in there too…I’ll have to give them a try! Thanks for sharing 🙂

    9. Alex @ Get Big, Go To Work
      September 15, 2014 AT 10:58 pm

      That flavor combo is so unique and sounds delicious!

      1. Brittany Mullins
        September 15, 2014 AT 11:14 pm

        Thanks Alex!!

    10. Lauren @ The Bikini Experiment
      September 15, 2014 AT 4:55 pm

      I love the way you described the change in season! You totally hit the nail on the head. Thank you for the info on the brown rice cereal. I have a few of your recipes marked as ones I want to make ASAP.

      1. Brittany Mullins
        September 15, 2014 AT 11:15 pm

        You’re welcome Lauren! Let me know what you think if you do end up trying the recipe. 🙂

    11. Andrew
      September 15, 2014 AT 4:07 pm

      These look amazing! I so envy your almond tour.

    12. Davida @The Healthy Maven
      September 15, 2014 AT 3:59 pm

      Brittany! This is a crazy flavor combo that NEEDS to happen in my life. You are so clever!

      1. Brittany Mullins
        September 15, 2014 AT 11:14 pm

        Thanks Davida. Chef Matthew is the true genius! 🙂

    13. dana
      September 15, 2014 AT 3:41 pm

      So health-ay! Pinned!

      1. Brittany Mullins
        September 15, 2014 AT 11:03 pm

        Thanks lady! 🙂

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