Elisabeth's Granola Bark 
Granola bark is a cross between a thin, crunchy granola bar and those big clusters of loose granola that everyone digs for.  Lightly sweet, it's loaded with healthy whole grains and protein-rich nuts and seeds.  

Yield: approximately 16 servings (a half sheet pan’s worth)


  • 1/2 cup (120ml) maple syrup (may use honey or 1/4 cup of each)
  • 1/2 cup (75g) coconut sugar (may use brown sugar)
  • 1/4 cup (60ml) water
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher or sea salt
  • 3 cups (300g) rolled oats (not quick-cooking)
  • 1 1/4 cups (175g) raw almonds, chopped
  • 3/4 cup (60g) unsweetened shredded coconut
  • 1/2 cup (60g) almond flour (may substitute whole wheat or all-purpose flour, but won’t be GF)
  • 1/2 cup (80g) flax meal (may substitute Barlean’s digestive or energy blend; see links below)
  • 1/4 cup (35g) sesame seeds (may substitute roughly chopped sunflower seeds)
  • 1 1/2 teaspoon ground cinnamon
  • 1/3 cup (80ml) olive oil, coconut oil, or vegetable oil of choice
  • 1 large egg white, whisked until frothy (see notes)


  1. Combine the maple syrup, sugar, water, vanilla, and salt in a small saucepan and bring just to the boiling point, stirring to dissolve the sugar and salt. Remove from heat and let cool to lukewarm.
  2. Preheat the oven to 325°F. Line a 13×18 inch rimmed baking sheet (a half sheet pan) with parchment paper or a silicone mat.
  3. In a large bowl, combine the oats, almonds, coconut, almond flour, flax meal, sesame seeds, and cinnamon.
  4. When the maple syrup mixture has cooled, add the oil and egg white and whisk to incorporate. Pour the wet mixture over the oats mixture and mix well. All of the oats should be moistened.
  5. 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. (This is key.) Bake for approximately 40 minutes or until golden brown, rotating the sheet every 10-15 minutes to promote even browning. While the granola bakes, open the oven door several times to release steam. (When I bake this, I remove the baking sheet from the oven as soon as the outside edges of the bark begin to darken. At this point, the center won’t feel crisp, but it will continue to crisp at it cools. If you let the bark bake longer at this point, those outside edges will become too dark and taste burned.)
  6. 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, simply return the pan to the oven and continue baking for another 10 to 15 minutes, checking every 5 minutes. Again, don’t let the bark get too dark, or it’ll taste bitter.
  7. 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.


  • The recipe works without the egg white, but the bark is slightly crisper with it.

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