Granola Bark

makes about 16 servings

recipe adapted from Tartine All Day

  • 1 1/2 tsp ground cinnamon
  • 3 cups rolled oats 
  • 1 1/4 cups roasted almonds, chopped
  • 1 1/4 cups unsweetened shredded coconut
  • 1/2 cup ground flaxseeds
  • 1/4 cup sesame seeds
  • ¼ cup raw sunflower seeds
  • 1/2 cup almond flour 
  • 1/2 cup  maple syrup 
  • 1/3 cup brown sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/3 cup  olive oil 
  • 1 large egg white, whisked until frothy

Combine the cinnamon, oats, almonds, coconut, ground flaxseed, sesame seeds, sunflower seeds, and almond flour in a large bowl.

Preheat the oven to 325°F. Line a 13 by 18 inch rimmed baking sheet with parchment paper.

Combine the maple syrup or honey or a mix of both, brown sugar, water, vanilla, and salt in a small saucepan and bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat and let cool to warm room temperature.

Add the olive oil and egg white to the cooled syrup mixture and whisk to incorporate. Pour over the oats mixture and mix well.

Spread the mixture evenly across the prepared baking sheet. Using a piece of parchment, press the mixture down firmly over the bark with your hand to compact it before baking. Bake for 45 minutes or longer, until dark golden brown, rotating the sheet after about 15 minutes for even browning. While the granola bakes, open the oven door a couple of times to release steam.

Set the baking sheet on a cooling rack until the surface of the granola is crisp. Once cool, break the bark into pieces and store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.