Makes about 16 servings or one 13in by 18in sheet pan
This is a great snack, breakfast on the go or just plain old cereal served with milk or yogurt. You can make it vegan by omitting the egg white, but it will not be as crisp.
- 1½ tsp ground cinnamon
- 3 cups rolled oats
- 1¼ cups chopped almonds
- 1¼ cups shredded unsweetened coconut
- ½ cup flax or chia seeds, whole or ground
- ¼ cup sesame seeds
- ½ cup almond or hazelnut flour
- ½ cup honey
- ½ cup coconut sugar
- ¼ cup water
- 1 tsp vanilla extract
- ½ tsp salt
- ⅓ cup olive oil
- 1 large egg white whisked until frothy
- Combine the cinnamon, oats, almonds, coconut, flax or chia seeds, sesame seeds, almond or hazelnut flour in a large bowl.
- Preheat the oven to 325F. Line a 13 by 18 inch rimmed baking sheet with parchment or a silicone mat.
- Combine the honey, coconut sugar, water, vanilla, and salt in a small saucepan and bring to a boil stirring to dissolve the sugar and salt. Remove from heat and let cool to warm room temperature.
- Add the olive oil and egg white to the cooled honey mixture and whisk to incorporate. Pour over the oat mixture and combine well.
- Spread the mixture evenly over the baking sheet. Using another baking sheet of the same size, or the bottom of a heavy pot, press the mixture down firmly to compact before baking.
Bake for 45 minutes or longer, until dark golden brown, rotating the sheet halfway through baking to promote even browning. Open the door a couple of times while granola is baking to release steam.
Set the baking sheet on a cooling rack until the surface of the granola is crisp. Leave the oven on. If the the surface is still tacky to the touch once it has cooled, return the pan to oven and bake another 15 minutes checking every 5 to make sure it is not browning too much - too dark and the granola will taste bitter.
Once cool, break the bark into pieces and store in an airtight container at room temperature for up to 2 weeks, or in the fridge up to 1 month. Enjoy!