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