Ever since foodies discovered different versions of cereal, granola has been the main attraction. And undoubtedly, granola can be the most tasty of them all. If you can also make this yourself then it only gets better. Simple, fast and tasty, this recipe for rich granola bark will definitely boost your morning ritual!
- 1 1/2 tsp ground cinnamon
- 3 c rolled oats (I used 1/2 rolled oats half quick oats)
- 1 c chopped nuts (I used cashews but you could also use almonds)
- 1 c unsweetened toasted coconut flakes
- 1/2 c carob flour (original recipe calls for almond or hazelnut flour)
- 1/2 c ground flax seeds
- 1/2 c sesame seeds
- < 2/3 c honey
- 1/4 c water
- 1 tsp vanilla extract
- 2 small pinches of sea salt
- 1/3 c coconut oil
- 1 egg white, whipped until frothy
- Preheat oven to 325F/165C and line a 13×18 rimmed baking sheet with parchment paper.
- In a large bowl combine the cinnamon, oats, chopped cashews, coconut, flax, sesame seeds, carob flour and a pinch of the sea salt.
- In a small saucepan, combine the honey, water, vanilla, and one pinch of sea salt. Bring to a low simmer, stirring to combine. Remove and place in a small bowl to cool. Meanwhile froth the egg white.
- Once the honey mixture is cool or at warm room temperature, add the coconut oil and frothed egg white and combine with a whisk.
- Add the wet ingredients to the dry and combine well.
- Spread the mixture evenly on the prepared baking sheet. Place a piece of parchment paper on top of the pressed mixture and using another tool like the bottom of a pot or other flat container, place the tool on top of the parchment and press the mixture down firmly to compact it before baking.
- Bake ~ 45 minutes or until dark golden brown, rotating the sheet halfway through. The original recipe also says to open the oven door a couple of times to release steam.
- Once baked, set aside to cool until crisp. I didn’t need to do this next step but the original recipes says to leave the oven on and 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 to be sure it doesn’t burn.
- Once cool, break the bark into desired pieces and store in an airtight container at room temperature for apparently up to 2 weeks (like it would last that long).