Olive Oil Granola Bark Recipe

August 30, 2016

Why go with the usual boxed breakfast cereal when you can wake up to the toasty aroma of fresh home-baked granola? This crisp, satisfying granola bark comes loaded with fiber- and protein-rich oats, heart-healthy almonds, and naturally sweet shredded coconut. In the morning, try it crumbled over yogurt or dipped into a glass of almond milk; or enjoy on its own any time for a wholesome snack.

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Olive Oil Granola Bark

Yield: 6 to 8 servings
Active Time: 8 minutes
Total Time: 50 minutes

Ingredients

1/3 cup maple syrup
8 tablespoons coconut sugar
6 tablespoons water
1/2 teaspoon salt
1/3 cup olive oil
1 teaspoon vanilla
2 3/4 cup rolled oats
1 1/4 cup chopped almonds
1 1/4 cup shredded coconut
1/4 cup chia seeds
3 tablespoons sesame seeds
1 tablespoon hemp seeds
1/2 cup almond flour
1 egg white

Instructions

Preheat oven to 325 degrees and line baking sheet with parchment paper.

Place maple syrup, coconut sugar, water, salt, olive oil, and vanilla in a medium-sized saucepan and bring to a boil over medium heat, stirring occasionally. Turn heat down to low and let simmer. Then remove from heat and let cool slightly.

In a large bowl, mix together oats, almonds, coconut, chia seeds, sesame seeds, hemp seeds, and almond flour with the egg white. Add in maple syrup mixture and stir to combine. Spread mixture evenly onto prepared baking sheet. Cover with parchment paper and another baking sheet, press down to compact the granola together.

Bake uncovered in oven for 30 to 40 minutes until golden brown, opening the oven door 2 to 3 times during the baking time to release steam. Let fully cool on baking sheet, then break into large pieces. The granola will crisp up as it cools. Store in an airtight container.

Photo credit: Paul Delmont

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Merce Muse

Thrive Market Food Editor

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