-
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.
-
In a medium bowl, mix together the oats, almonds, coconut, flax meal, and salt.
-
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.
-
Add the remaining 3 tablespoons water, the canola oil, egg white, and vanilla to the oats mixture and stir until combined.
-
Drizzle the syrup mixture over the oats mixture and stir until combined.
-
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.)
-
Bake, turning halfway through baking, until the granola is golden brown in the center and darker brown around the edges, about 40 minutes.
-
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.