Granola Bark

Like your favorite granola breakfast bar, full of oats, almonds, maple syrup, and olive oil. But chunkier and with more of the good stuff.

From left: mixing up a batch; freshly made granola bark

RECIPE

Yields about 16 servings; one 13-inch by 18-inch sheet

• 300g / 3 C rolled oats

• 1 1/2 tsp cinnamon

• 175g / 1 1/4 C almonds, chopped

• 60g / 1 1/4 C shredded coconut, unsweetened

• 80g / 1/2 C flax, chia, or combo (whole or ground)

• 35g / 1/4 C sesame seeds

• 60g / 1/2 C almond flour

• 120ml / 1/2 C maple syrup or honey (I prefer a combo)

• 75g / 1/2 C coconut sugar

• 60ml / 1/4 C water

• 1 tsp vanilla extract

• 1 tsp kosher salt

• 80ml / 1/3 C olive oil, avocado oil, grapeseed oil, or melted coconut oil

• 1 egg white* (optional)

• Optional, add 120ml / 1/2 cup of anything else you like cocoa nibs, pumpkin seeds, buckwheat groats, macadamia nuts, pecans

Preheat oven to 325°f. Line a 13-inch by 18-inch rimmed baking sheet with parchment or silicone liner.

Combine oats, cinnamon, almonds, coconut, chia or flax seeds, sesame seeds and almond flour. Stir to combine.

Combine maple syrup and/or honey, coconut sugar, water, vanilla and salt, and bring to a boil. Take off the heat and add the oil. Cool to warm room temperature. Whisk the egg white (if using) and add. Whisk everything together, add to the dry ingredients, and mix well. Add any optional ingredients at this point and mix well.

Spread the mixture evenly over the prepared sheet pan. Place parchment over the granola, and using another same-sized sheet pan or pot, press the mixture down firmly to compact it before baking.

Bake for 30 minutes and check—to help with browning, rotate the sheet, and open the door from time to time to release steam from the oven. Check, and if it needs a little more time, bake another 10 minutes and check again. Bake until an even golden brown. The granola will continue to crisp as it cools. If the surface is still a little tacky once it’s cooled, pop it back into the oven for five or ten minutes and check again.

Once cool, break the bark into pieces and store in an airtight container. It will keep at room temperature for 2 weeks, or refrigerated up to a month.

*The recipe can be made without the egg white, but it’s crisper with.