Doritos-Flavored Savory Granola Bars

Behold! The Doritos Nacho Spice Savory Granola Bar! Don’t want sticky sweet snack, make this nutty seedy nacho cheesy crisp snack bars! They almost have the feel of shortbread crackers with plenty of nacho cheesy flavor. Also Gluten-free

I do know, savory granola bars ? Like what! But consider me, they’re deeelicious!. They’re almost like a cracker, but they’re thick and have a number of nuts and seeds and great things. They’re softer than simply a nut and seed cracker which is normally crunchy. These are type of like shortbread cookies, and a non-sticky, savory granola bar. 

My niece just got her braces and she or he likes to eat granola bars, but she’s not allowed to eat them, because they’re all sticky. So I made her these granola bars: a sweet version and this savory version. And since she loves spice, these are somewhat spicy.

You possibly can adjust the flavour to preference. The flavour of those should remind you of a little bit of Doritos chips with all of that dietary yeast and paprika.

You possibly can change up the spices to make a unique savory flavor profile to preference. You possibly can add just a few chili powder mix or add some garam masala, or berbere, or Cajun spice to those. 

Why You’ll Love Savory Granola Bar

• amazing, nacho cheesy flavor with no dairy
• healthy breakfast or snack
• gluten-free with an oil-free option

More Granola Bars to Make

Recipe Card

Print Recipe

Savory Granola Bars

Hearty, satisfying Doritos Nacho Spice Savory Granola Bar! Don’t want sticky sweet snack, make this nutty seedy nacho cheesy crisp snack bars! They almost have the feel of shortbread crackers with plenty of nacho cheesy flavor. Also Gluten-free 

Prep Time10 minutes mins

Cook Time22 minutes mins

Total Time32 minutes mins

Course: Breakfast, Snack

Cuisine: American

Servings: 12

Calories: 112kcal

Writer: Vegan Richa

Ingredients

Dry Ingredients

• 1 cup (236.59 g) almond flour
• 2 tablespoons tapioca starch
• 1/4 to 1/3 cup (20.25 g) quaint oats
• 1/4 cup (36 g) chopped nuts and seeds I prefer to use a mix of chia seeds, sesame seeds and chopped up cashews or almond slivers or other nuts and seeds.
• 1/4 teaspoon baking soda

For the Spices( Doritos nacho spice mix)

• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons dietary yeast
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cayenne
• 1/4 teaspoon Indian sulphur salt, kala namak (optional)
• 1/2 to 1 teaspoon chili powder

Wet Ingredients

• 2 tablespoons coconut oil measured solid and melted before using
• 2 tablespoons applesauce
• 1 flax egg, That’s 1 tablespoon flaxseed meal mixed with 2 1/2 tablespoons of water

For Topping

• 1/2 teaspoon extra paprika if needed

Instructions

• In a big bowl, add the almond flour, tapioca starch, oats, nuts and seeds, and the baking soda and blend very well. Press and blend to interrupt any almond flour lumps.

• In a small bowl, mix all of the salt and spices together very well. Add about 3/4 of that spice mixture to the almond flour mixture and blend in, then add within the melted coconut oil, applesauce, and flax egg and press and blend into the almond flour mixture and form it right into a dough. If the dough is simply too dry, add in splashes of water to assist form a cohesive dough.

• Line an 8×8″ baking pan with parchment paper. Press the dough into the pan and even it out with a spatula. Bake at 330° Fahrenheit (165° C) for 22 to half-hour. The baking time relies on your oven and the pan. It’s also possible to bake it for half-hour for a crispier texture.

• Remove the baking dish from the oven, brush on a teaspoon of oil, and sprinkle leftover spices on top. It’s also possible to add extra paprika to the combination before sprinkling for added color and flavor.

• Use a really sharp serrated knife to slice into individual savory granola bars. Cool and store as-is, Or, to make them even crispier, remove the parchment from the baking dish, place on a baking sheet, and spread the bars out. Then bake at 315° F (157 °C) for 10 to 12 minutes or until crispy to preference(double bake like a biscotti) .

• Storage: cool completely and store savory granola bars in a closed container on the counter for a number of days or within the fridge for two to three weeks.

Notes

These are gluten-free as-is.
These are nut-heavy bars with an almond flour base, so eliminating almond goes to be very difficult. You possibly can make them cashew-free by omitting the cashews from the nuts. They’re naturally peanut-free, so long as you don’t use peanuts within the nut mixture.
To make them oil-free, omit the coconut oil and add 2 tablespoons of smooth almond butter as an alternative.
Tapioca starch Substitute: use different starches, like cornstarch, arrowroot, or potato starch, instead of the tapioca starch.

Nutrition

Nutrition Facts

Savory Granola Bars

Amount Per Serving

Calories 112
Calories from Fat 81

% Each day Value*

Fat 9g14%

Saturated Fat 2g13%

Sodium 170mg7%

Potassium 64mg2%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin A 184IU4%

Vitamin C 0.2mg0%

Calcium 27mg3%

Iron 1mg6%

* Percent Each day Values are based on a 2000 calorie weight loss plan.

Ingredients and Substitutions

• almond flour – The protein-packed, gluten-free base for these savory granola bars.
• tapioca starch – Starch acts as a binder, helping the bars hold together. You should utilize other starches, like cornstarch, arrowroot, or potato starch, instead of the tapioca starch.
• old-fashioned oats – Also called rolled oats. Don’t use steel cut oats.
• nuts and seeds – Mix and match nuts and seeds of your selection, akin to chia seeds, sesame seeds, cashews, almonds, etc.
• baking soda – A leavening agent, so the bars will likely be lighter.
• salt and spices – Onion powder, garlic powder, dietary yeast, paprika, cayenne, black salt, and chili powder give these savory granola bars a flavor that remind me of nacho cheese Doritos. You add the spices to the dough and on top of the bars for optimum flavor!
• coconut oil – Adds moisture and texture. You should utilize almond butter as an alternative, for an oil-free version.
• applesauce – Adds moisture and a touch of sweetness to balance the warmth.
• flax egg – A combination of flax meal and water is one other binder to assist the bars hold together.

Suggestions

• When mixing the savory granola bar batter, make certain to press out any clumps. Almond flour likes to clump together, so press and blend until you’ve got a reasonably smooth batter.
• Make the flax egg at the start, so it has time to thicken before you add it to the batter.
• Measure the coconut oil while it’s solid, but you’ll want to melt before using. Don’t measure it melted, and don’t use it unmelted. Measure, then melt.
• The Kala Namak(Indian sulphur salt) is optional but does give these bars an amazing flavor dimension!

The right way to Make Nacho Cheesy Savory Granola Bars

In a big bowl, add the almond flour, tapioca starch, oats, nuts and seeds, and the baking soda and blend very well. Press and blend to interrupt any almond flour lumps. 

In a small bowl, mix all of the salt and spices together very well. Add about three quarters of that mixture to the almond flour mixture and blend in, then add within the melted coconut oil, applesauce, and flax egg and press and blend into the almond flour mixture and form it right into a dough.

If the dough is simply too dry, add in splashes of water to assist form a cohesive dough. 

Line an 8×8″ baking pan with parchment paper. Press the dough into the pan and even it out with a spatula. Bake at 330° Fahrenheit (165° C) for 22 to half-hour. The baking time relies on your oven and the pan. It’s also possible to bake it for half-hour for a crispier texture. 

Remove the baking dish from the oven, brush on some oil, and sprinkle leftover spices on top. It’s also possible to add extra paprika to the combination before sprinkling for added color and flavor. 

Use a really sharp serrated knife to slice into the person savory granola bars. Cool and store as-is, or, to make them even crispier, remove the parchment from the baking dish and place on a baking sheet. spread the bars out after which bake at 315° F (157 °C) for 10 to 12 minutes or until crispy to preference(double bake like a biscotti)

Once they cool completely, store savory granola bars in a closed container on the counter for a number of days or within the fridge for two to three weeks.

Regularly Asked Questions