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Gallery Granola Bark Credit: Lennart Weibull Recipe Summary prep: 10 mins total: 1 hr 30 mins Servings: 12 Yield: Serves 12

Ingredients Ingredient Checklist 1 large egg white 1/4 cup packed light-brown sugar 1/4 cup pure maple syrup 3 tablespoons extra-virgin olive oil 1 1/2 cups old-fashioned rolled oats 3/4 cup unsweetened shredded coconut 1/3 cup chopped almonds 1/4 cup pepitas 1/4 cup flaxseeds 2 tablespoons fine or super-fine almond flour 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt

Gallery Granola Bark Credit: Lennart Weibull

Recipe Summary prep: 10 mins total: 1 hr 30 mins Servings: 12 Yield: Serves 12

Granola Bark      Credit: Lennart Weibull  

Granola Bark

Credit: Lennart Weibull

Granola Bark

Recipe Summary prep: 10 mins total: 1 hr 30 mins Servings: 12 Yield: Serves 12

Recipe Summary

prep: 10 mins total: 1 hr 30 mins

Servings: 12 Yield: Serves 12

prep: 10 mins

total: 1 hr 30 mins

prep:

10 mins

total:

1 hr 30 mins

Servings: 12

Yield: Serves 12

12

Serves 12

Ingredients

Ingredients

  • 1 large egg white 1/4 cup packed light-brown sugar 1/4 cup pure maple syrup 3 tablespoons extra-virgin olive oil 1 1/2 cups old-fashioned rolled oats 3/4 cup unsweetened shredded coconut 1/3 cup chopped almonds 1/4 cup pepitas 1/4 cup flaxseeds 2 tablespoons fine or super-fine almond flour 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt

Directions

Preheat oven to 325°F. In a large bowl, whisk egg white until frothy; whisk in brown sugar, maple syrup, and oil. Add oats, coconut, almonds, pepitas, flaxseeds, almond flour, cinnamon, and salt; stir to combine.

Firmly press mixture evenly into bottom and all the way to edges of a parchment-lined 9-by-13-inch rimmed baking sheet or pan.

Bake, rotating once, until golden and crisp, about 45 minutes. Let cool completely; break into pieces. Store in an airtight container at room temperature up to 1 week or freeze up to 3 months.

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All Reviews for Granola Bark

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All Reviews for Granola Bark

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