Granola Bark Recipes

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GRANOLA BARK



Granola Bark image

It's extra-crunchy and protein-packed, thanks to flaxseeds, almonds, pepitas, and the egg white that binds them all together. Just bake it up and break it up into snackable shards for breakfast on the go.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h30m

Yield Serves 12

Number Of Ingredients 12

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

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.

STRAWBERRY GRANOLA YOGURT BARK



Strawberry Granola Yogurt Bark image

Our Strawberry Granola Yogurt Bark is a protein-packed, healthy treat you and your kids will love. Just four ingredients and a few minutes is all it takes to throw it together.

Provided by Steph

Categories     Snack     Dessert

Yield 12

Number Of Ingredients 4

1 (24 ounce) container vanilla Greek yogurt
2 teaspoons honey
1 cup strawberries (sliced thin)
1 cup granola

Steps:

  • In a small bowl (or even in the yogurt container), mix together the yogurt and honey.
  • Spread the mixture into the bottom of a 9 x 13 inch pan that has been covered in aluminum foil.
  • Sprinkle the strawberries and the granola over the top of the yogurt, slightly pressing it into the yogurt with your hands.
  • Freeze for about 1 hour, or until completely frozen.
  • Remove from freezer, and cut into about 12 slices (I used a pizza cutter). Serve immediately, or keep in freezer in a freezer-safe bag or container for up to 30 days.

Nutrition Facts : Servingsize 1 serving, Calories 329 kcal

GRANOLA BARK



Granola Bark image

This bark recipe, packed with flax, chia, and sesame seeds, almonds and coconut, lands somewhere in between granola bars the snack and granola the cereal.

Provided by Elisabeth Prueitt

Categories     Granola     snack     Kid-Friendly     Oat     Almond     Cinnamon     Seed     Coconut     Maple Syrup     Honey     Small Plates

Yield Makes about 16 servings (one 13 by 18-inch/33 by 46cm sheet)

Number Of Ingredients 14

1 1/2 tsp ground cinnamon
3 cups/300g rolled oats (not quick-cooking)
1 1/4 cups/175g almonds, chopped
1 1/4 cups/60g unsweetened shredded coconut
1/2 cup/80g flax seeds or chia seeds, whole or ground
1/4 cup/35g sesame seeds
1/2 cup/60g almond flour or hazelnut flour
1/2 cup/120ml maple syrup or honey, or 1/4 cup/60ml of each
1/2 cup/75g coconut sugar
1/4 cup/60ml water
1 tsp vanilla extract
1/2 tsp sea salt
1/3 cup/80ml olive oil or vegetable oil
1 large egg white, whisked until frothy

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.

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