Savory and Sweet Furikake Granola Bars

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After making my sister in law's Hawaiian energy bar recipe, I dreamed up this furikake energy bar because I love the sweet and salty flavors of the Hawaiian furikake chex mix snack. These energy bars taste exactly like the Hawaiian furikake chex mix snack, but in a granola bar format. So YUM!

And the cool thing is that this recipe doesn't require the stove top or oven. You can even get your kids to help you make these and wrap them up like little candy bars.

Tip 1: Make sure you use a very large bowl, as microwaved marshmallows puff up A LOT. You don't want a sticky mess in the microwave, so a very very large bowl is a must.

Tip 2: Line the tray with parchment paper, otherwise the mixture will stick to the tray.


Place butter, honey, soy sauce and brown sugar in a large bowl

Add the marshmallows and microwave

Stir to blend

Add the oats, cereal, cranberries and furikake

Mix thoroughly

Pour onto a parchment line tray, and press flat with another piece of parchment paper

Cool in fridge for 1 hour, then cut into bars. Best stored in fridge, as the bars are soft otherwise.

I had my hiking group buddies try these and some thought it was too sweet, others thought it was just right. So if you like your granola bars less sweet, you can cut the brown sugar by another tablespoon. My original recipe had 4 T brown sugar, so I already cut back to 3 T based on the feedback.

Yields 12 bars

Ingredients:

  • 2 c oatmeal (old fashioned oats, also known as rolled oats)
  • 3 cups chex cereal
  • 1 c dried cranberries
  • ½ block unsalted butter (4 T)
  • 2 T honey
  • 1 T soy sauce
  • 3 T dark brown sugar
  • 5 oz mini marshmallows (half of a normal 10oz bag of mini marshmallows)
  • 1/3 c Nori Komi furikake (Japanese multi-purpose seasoning, seaweed sesame kind)

Procedures:

1. In a large bowl combine butter, brown sugar, soy sauce, honey and marshmallows. Yes, a very large bowl is needed because the marshmallows will puff up.

2. Microwave for approximately 2 minutes. Do 1 minute first, then mix and do two 30 second intervals until everything is melted. Mix to blend.

3. Add dry ingredients (oats, chex cereal, dried cranberries and furikake). Mix well.

4. Pour into 9x13 in pan lined with parchment paper. Press down using another piece of parchment paper. Allow to cool for 1 hour in the refrigerator to firm up, then cut into bars. Wrap individually with wax paper if desired. Store in the fridge for up to 5 days. They can be stored at room temperature, but will be more soft and sticky if you do, so I recommend storing in the fridge.