Rosemary Granola Bars


Rosemary Granola Bars Recipe

These super delicious and healthy granola bars are the nutty and perfectly seasoned with our rosemary salt
15 min
20 min
35 min


  • 2 cups chopped raw pecans
  • 1 1/2 cups whole raw pecans
  • 1 cup chopped pitted dates
  • 1/4 cup flax seeds
  • 3 teaspoons OSM Rosemary salt
  • 1/3 cup honey
  • 2 tablespoons dark brown sugar
  • 2 tablespoons nut butter
  • 1 teaspoon vinegar-based hot sauce
  • 1/2 cup coconut flakes


  1. 1. Preheat the oven to 325 degrees Fahrenheit. Grease the side of a 9x13 inch casserole dish and line with parchment paper.
  2. 2. In a medium bowl mix the chopped raw pecans, whole raw pecans, chopped dates, coconut flakes, flax seeds, fresh rosemary, and rosemary salt until combined.
  3. 3. In a small bowl, whisk together honey, dark brown sugar, nut butter, and hot sauce until smooth. Add the honey mixture to the pecan mixture in three increments, stirring well between each addition, until the honey mixture evenly coats the pecan mixture.
  4. 4. Empty the mixture into the prepared pan and spread out in an even layer. Place another sheet of parchment paper on top of the granola bar mixture and press down. Remove the top sheet and place the pan in the oven. Bake for 15-20 minutes, then remove from the oven and let cool to room temperature.
  5. 5. Remove the sheet of granola bars from the pan by lifting the overhanging parchment paper. Place the sheet of granola bars on a cutting board and cut into 20 evenly-sized granola bars. Remove the parchment paper from the bottom of each one and wrap each granola bar in plastic wrap. Store in an airtight container at room temperature for 1 week or for up to 3 weeks in the refrigerator.

Tips / Notes

  • To make the bars easier to cut - place pan in the freezer for 30 minutes. **Adapted from


Rosemary, granola bars, healthy