Can I substitute the feta for something else?

Yes, creamy goat cheese works very well instead of feta, although you will get a slightly milder taste.

Can I also make these savory bars without eggs?

I would replace the eggs with a flax egg (flaxseed mixed with water), but the savory bars will be a bit less firm.

Can I use other seeds or nuts in these savory bars?

Absolutely, this is a very flexible base recipe for savory bars. Sunflower seeds or walnuts work just as well as pumpkin seeds and slivered almonds.

Are these bars suitable to take for lunch?

Certainly, the feta and tomato bars are perfect for a lunchbox. I would take the feta whip separately in a container and only add it just before eating.

Savory Oatmeal Bars with Feta and Tomato

Name: Savory Oatmeal Bars with Feta and Tomato
Cook time: 45 min
Total time: 45 min
Yield: 8 bars
Ingredients: 150 g gluten-free oatmeal; 30 g chia seeds; 30 g flax seeds; 40 g pumpkin seeds; 30 g almond slivers; 150 g feta; 2 eggs; 1 jar of sun-dried tomatoes in oil; 1 tsp baking powder; freshly ground pepper; zest of 1 lemon; juice of half a lemon; 150 g feta; 150 g cream cheese; 2 tbsp olive oil; zest of half a lemon; juice of half a lemon; salt and pepper to taste; water or cold milk, until a nice creamy texture

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45 min (+ cooling time)

•

Easy

Okay, this is actually the ultimate for meal prepping. Then you always have something healthy on hand while rummaging through your fridge, lol! It's really something different from the bars you're used to from me, with blueberries or granola or dates and chocolate, like Grace always makes. Because sometimes you crave something sweet, but sometimes you just crave something savory. I had just baked them and my whole house smelled like pizza. Isn't that brilliant? And they also contain a ton of fiber and are gluten-free! Simply the bomb.

Okay, this is actually the ultimate for meal prepping. Then you always have something healthy on hand while rummaging through your fridge, lol! It's really something different from the bars you ...

Ingredients

What do you need?

Quantity: 8 bars

For the bars
150 g gluten-free oatmeal
30 g chia seeds
30 g flax seeds
40 g pumpkin seeds
30 g almond slivers
150 g feta
2 eggs
1 jar of sun-dried tomatoes in oil
1 tsp baking powder
freshly ground pepper
zest of 1 lemon
juice of half a lemon

For the feta whip
150 g feta
150 g cream cheese
2 tbsp olive oil
zest of half a lemon
juice of half a lemon
salt and pepper to taste
water or cold milk, until a nice creamy texture

150 g gluten-free oatmeal
30 g chia seeds
30 g flax seeds
40 g pumpkin seeds
30 g almond slivers
150 g feta
2 eggs
1 jar of sun-dried tomatoes in oil
1 tsp baking powder
freshly ground pepper
zest of 1 lemon
juice of half a lemon

150 g feta
150 g cream cheese
2 tbsp olive oil
zest of half a lemon
juice of half a lemon
salt and pepper to taste
water or cold milk, until a nice creamy texture

Make it veggie!

This recipe is already fully vegetarian, so you don't need to change anything here.

Preparation method

How do you make this?

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Preheat the oven to 175°C and line a baking tin with baking paper.

Put the oatmeal, chia seeds, flax seeds, pumpkin seeds, almond flakes, feta, eggs, sun-dried tomatoes, baking powder, freshly ground pepper, lemon zest and lemon juice together in a food processor.

Mix until everything is well combined.

Spoon the mixture into the baking tin and press down firmly with a spoon or palette knife.

Divide the surface into 8 bars by drawing lines with a palette knife.
Bake for 30 minutes at 175°C.

Remove the bars from their tin and bake for another 5 minutes on a wire rack, so that the bottom also becomes nice and crispy.

Let cool completely before proceeding with the feta whip.

For the feta whip, mix the feta, cream cheese, olive oil, lemon zest and lemon juice in a food processor or blender. Season with salt and pepper.

Add water or cold milk, spoon by spoon, until you get a nice creamy texture that is not too runny.

Put the whip in a piping bag (with a fun nozzle if you like) and pipe it onto the cooled bars or simply spread it with a spoon, that works just as well.

Tips

Use a sharp knife to trim the bars neatly after baking.
If you want to pipe the whip, keep it a bit firm. If you prefer to work with a spoon, feel free to make it a bit looser.
Replace the sun-dried tomatoes with black olives for a Mediterranean twist.
In the refrigerator: keeps for up to 4 to 5 days in an airtight container (due to the feta whip on top).
In the freezer: the bars without topping can be frozen for up to 2 months. With feta whip, they will be a bit more chewy.
Reheating: briefly 5 minutes in the oven at 150°C after thawing if you prefer to eat them a little warmer.