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Coconut Granola Bark

Coconut Granola Bark

This granola bark is a twist on standard granola in which the oats are pressed firmly into a baking pan like a giant granola bar. Once it’s cooked and cooled, break it into chunks, reserving any crumbs left behind for topping yogurt or fruit salad. If you want to turn this into a more traditional granola, spread the mixture loosely over two baking sheets instead of one, and bake until nicely browned.

Course Snack
Prep Time 20 minutes
Servings 48 pieces (1 - 2 pieces per serving)

Ingredients

  • 3 cups rolled oats not quick oats
  • 1 cup slivered almonds
  • 1 cup unsweetened shredded coconut
  • 1/4 cup flax meal
  • 1/4 teaspoon salt
  • 1/4 cup pure maple syrup
  • 1/2 cup firmly packed brown sugar
  • 4 tablespoons water
  • 1/4 cup canola oil
  • 1 egg white
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Line a 10-by-15-inch rimmed baking sheet with parchment paper so that it drapes a couple of inches over the two long sides.
  2. In a medium bowl, mix together the oats, almonds, coconut, flax meal, and salt.
  3. In a small saucepan, cook the maple syrup, brown sugar, and 1 table­spoon of the water over medium heat, stirring often, until the sugar dissolves, 1 to 2 minutes. Remove from the heat and set aside.
  4. Add the remaining 3 tablespoons water, the canola oil, egg white, and vanilla to the oats mixture and stir until combined.
  5. Drizzle the syrup mixture over the oats mixture and stir until combined.
  6. Dump the granola onto the prepared baking sheet. With your hands, press the granola firmly and evenly onto the baking sheet, forming one giant rectangle of granola. (If it sticks to your hands, cover the granola with a piece of parchment paper as you work.)
  7. Bake, turning halfway through baking, until the granola is golden brown in the center and darker brown around the edges, about 40 minutes.
  8. Let cool on the baking sheet for 30 minutes. Using your hands, break the bark into pieces big enough for a couple of bites each. Stack in a roomy cookie tin for up to 1 week. Any remaining crumbly bits can be stored separately and used to top yogurt or cereal.