There are probably 12 different granola type bars on my site. This is the one I keep coming back to. For years I would try out different recipes in hopes that one would break into big chunks that were easy to pack, easy to snack on. This is it, this is the one, this is the recipe that made me cease looking.
With an absolutely gorgeous ingredient list (especially if you use coconut sugar instead of brown sugar),it’s naturally gluten free, full of healthy fats from the nuts and seeds (this is the only way I can get chia into their diets without them knowing), lasts indefinitely and packs easily; this bark is a boon for growing kids with busy schedules.
Makes a 13 x 18 baking sheet
1/2 c. maple syrup
1/4 c. water
1/2 c. coconut sugar (or brown sugar)
1/2 tsp. kosher salt
1/3 c. olive oil or avocado oil
1 tsp. vanilla
1 1/2 tsp. cinnamon
3 c. old fashioned oats
1 1/4 c. almonds, chopped
1 1/4 c. unsweetened flaked coconut
1/2 c. ground flax
1/4 c. chia seeds
1/2 c. almond flour
1 egg white, whisked until frothy
- Preheat oven to 325 degrees and line a 13×18 baking sheet with parchment or silpat.
- In a small saucepan, combine maple syrup, water, coconut or brown sugar, salt and oil. Bring to boil over medium high heat and reduce to low. Let cook, whisking occasionally, about three minutes or until salt and sugar crystals are dissolved. Remove from heat and set aside. Add vanilla and stir.
- In a large mixing bowl, combine cinnamon, oats, almonds, coconut, flax, chia, and almond flour. Whisk to combine. Add wet ingredients and fold together until evenly combined.
- Add egg white and fold to combine. Dump mixture onto prepared sheet and smooth to edges, flat across surface. Using a second baking sheet, press mixture flat.
- Bake for 35-40 minutes, rotating pan halfway. Watch carefully at the end – should be golden brown but not too dark.
- Let cool completely and break into chunks. Will keep for several weeks at room temperature or longer in the fridge.