Anyone else need a breakfast or snack face lift? Now that the weather is getting warmer, I’m craving easier and lighter foods. Thank you Jesus! My diet has largely included the beige part of the rainbow, you know, the one for whole grains, or carbs, like bread. Not that any of them are bad, at all. But the amount I’ve relied on for energy as of late should be criminal. But this healthy little recipe right here, is just what I needed to help me branch out. I’ve recently discovered how good apples with peanut butter and this granola bark broken up a bit is, as a snack or light lunch. The more obvious yogurt, fruit, granola bark combo is also divine. It’s super super easy to make. Seriously super easy. It also tastes amazing. Once it’s cooled, you just break it up into large pieces, like any other type of bark you would make, and enjoy! I love grabbing a couple of pieces to have in a pinch. Add this to your list of recipes to try. I highly recommend it!
- 1 1/2 tsp ground cinnamon
- 3 cups old-fashioned rolled oats
- 1 cup slivered almonds
- 1 1/4 cups unsweetened shredded coconut
- 1/4 cup flax
- 1/4 cup chia seeds
- 1/2 cup almond flour
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 1/4 cup water
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/3 cup olive oil
- 1 large egg white, whisked until frothy
- Heat oven to 325 degrees F. Line a 13x18 - inch baking sheet with a silpat mat or parchment paper.
- In a large bowl, combine the cinnamon, oats, almonds, coconut, flax, chia, and almond flour. Stir to blend and set aside.
- In a small saucepan, combine the maple syrup, brown sugar, water, vanilla, and salt. Bring to a boil over medium heat, stirring to dissolve the sugar and salt. Remove from the heat and let cool to a warm temperature.
- Once the maple syrup mixture is cooled, add the olive oil and egg white. Whisk to incorporate. Pour into the bow with the oat mixture and mix well with a spatula.
- Spread the mixture evenly across the prepared baking sheet. Use the bottom of a pot to press the mixture down firmly, compacting it. Bake for 45 minutes or until golden brown, rotating the sheet about halfway through the baking time to ensure even browning. During the 45 minutes, open the oven a few times to release steam.
- Leaving the oven on, transfer the baking sheet to a wire rack and let cool until the surface of the granola is crisp. If the surface is still tacky, return the pan to the oven and bake 10-15 minutes more, checking every 5 minutes to avoid over browning. Once cooles, break the bark into pieces and store in an airtight container.
Adapted from Everyday Annie.