Granola Bark Recipes

GRANOLA BARK

Steps:

• Melt candy coating in 3-quart saucepan over low heat, stirring occasionally.
• (May need to break into squares to help it melt faster) Remove from heat; stir in granola.
• Spread on wax-paper covered cookie sheet.
• Refrigerate 30 min or until firm.
• Break into bite-size pieces.
• Store covered in refrigerator.

GRANOLA BARK

Steps:

• Combine the cinnamon, oats, almonds, coconut, flax or chia seeds, sesame seeds, and almond flour or hazelnut flour in a large bowl.
• Preheat the oven to 325°F/165°C. Line a 13 by 18 inch/33 by 46cm rimmed baking sheet with parchment paper or a silicone mat.
• Combine the maple syrup or honey or a mix of both, coconut 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 another same-size baking sheet or the bottom of a pot, press the mixture down firmly to compact it before baking. Bake for 45 minutes or longer, until dark golden brown, rotating the sheet after about 15 minutes to promote 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. Leave the oven on. If the surface is still tacky to the touch once it has cooled, return the pan to the oven and continue baking for another 10 to 15 minutes, checking every 5 minutes. Don't let the bark get too dark, or it'll taste bitter.
• 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.

GRANOLA BARK

Steps:

• 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.