Granola Bark

Granola Bark

I love granola; I know that it’s not “light” but now that there are three kids to bake for, its exactly the kind of stuff I want them eating. I said this to my friend the other day but when your kids are hungry, why on earth do you think a bag of Pirate’s Booty will fill them up? It’s basically chewing crunchy air. Delicious crunchy air, albeit, but they will inevitably ask for another snack within 30 minutes.

Us formerly chubby folks know about volumetrics; we eat foods that you can eat a large amount of for low calories. Granola is not that. The reason people who like hiking are described as being “granola” probably has something to do with the fact that they pack granola as their food when hiking. It’s light (in that it doesn’t weigh a lot) but heavy in calories. Perfect for kids on the go. I made my kids eat this outside though, as I’m absolutely sick and tired of getting on my hands and knees to clean the floor after every snack and meal.

I’ve made granola for years and always been on the hunt for the elusive “big chunks” since I don’t eat it with milk, I snack on it. Holy chunks! My kids called these “Granola bars” and inhaled them. Great with afternoon tea, crumbled over a fruit and yogurt bowl, etc. Plus, if you look at the ingredients, I can’t even imagine a better way to get chia, flax, almonds, and oats into their little bodies. Fiber heavy with a good amount of protein, it’s the perfect snack with a piece of fruit.

Granola Bark

Makes a 13 x 18 baking sheet

1/2 c. maple syrup

1/4 c. water

1/2 c. coconut sugar (or brown sugar)

1/2 tsp. kosher salt

1/3 c. olive oil or vegetable oil

1 tsp. vanilla

1 1/2 tsp. cinnamon

3 c. old fashioned oats

1 1/4 c. almonds, chopped

1 1/4 c. unsweetened flaked coconut

1/2 c. ground flax

1/4 c. chia seeds

1/2 c. almond flour

1 egg white, whisked until frothy

  1. Preheat oven to 325 degrees and line a 13×18 baking sheet with parchment or silpat.
  2. In a small saucepan, combine maple syrup, water, coconut or brown sugar, salt and oil. Bring to boil over medium high heat and reduce to low. Let cook, whisking occasionally, about three minutes or until salt and sugar crystals are dissolved. Remove from heat and set aside. Add vanilla and stir.
  3. In a large mixing bowl, combine cinnamon, oats, almonds, coconut, flax, chia, and almond flour. Whisk to combine. Add wet ingredients and fold together until evenly combined.
  4. Add egg white and fold to combine. Dump mixture onto prepared sheet and smooth to edges, flat across surface. Using a second baking sheet, press mixture flat.
  5. Bake for 45 minutes. After 15 minutes, rotate pan. Watch carefully at the end – should be golden brown but not too dark.
  6. Let cool completely and break into chunks. Will keep for several weeks at room temperature or longer in the fridge.
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