Granola Bark
Granola bark might look like a modern trend, but it’s rooted in granola’s long and fascinating history. First created in the late 1800s by health food advocate Dr. James Caleb Jackson, granola really hit its stride in the 1960s and ’70s, when oats, nuts, and seeds became staples for the health-conscious. The bark variation is today’s playful evolution—granola baked into a crisp sheet and broken into rustic, snackable pieces. It’s wholesome, versatile, and just interesting enough to make everyday granola feel brand new again.
Powerhouse Ingredients
What makes it so appealing isn’t just the crunch factor—it’s the powerhouse lineup of ingredients. Oats bring slow-digesting fiber for sustained energy. Almonds deliver protein, vitamin E, and healthy fats. Chia and flax seeds are rich in omega-3s and plant-based protein, while sesame seeds contribute calcium and minerals that support bone health. Cinnamon not only adds warmth but has been linked to improved blood sugar control. And the sweeteners? Honey offers antibacterial properties, and maple syrup brings antioxidants along with that unmistakable flavor. Extra virgin olive oil ties it all together with heart-healthy monounsaturated fats, while dark chocolate mini chips add a touch of indulgence and shredded coconut brings natural sweetness and texture.
Customize It
Granola bark is also endlessly customizable. Swap almonds for pecans or walnuts, toss in pumpkin or sunflower seeds for variety, or add dried fruits like cranberries, cherries, or apricots for a sweet-tart pop. A pinch of sea salt can help highlight the flavors, while a dash of nutmeg, cardamom, or ginger can add warmth and depth. With so many simple tweaks, it’s easy to make a batch that feels entirely your own.
This is the kind of snack that works hard for you: it’s nutritious, filling, and blissfully portable. As back-to-school season ramps up, granola bark becomes the unsung hero of the morning rush. Prep it ahead, store it on the counter in an airtight container, and you’ve got a ready-to-go breakfast or lunchbox addition for kids (and adults) of all ages. Minimal fuss, maximum payoff—and one more reason parents can feel good about saying “yes” to a little crunch before the first bell rings.
Granola Bark
Ingredients:
- 3 cups whole grain oats
- 1 1/4 cups sliced almonds, roughly chopped
- 1 1/4 cups sweetened shredded coconut
- 1/4 cup golden flaxseeds
- 1/8 cup chia seeds
- 1/8 cup white sesame seeds
- 1/2 cup almond flour
- 2 teaspoons cinnamon
- 3/4 cup mini dark chocolate chips
- 1/4 local honey
- 1/4 cup good-quality maple syrup
- 1/3 cup brown sugar, packed
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon Kosher salt
- 1/3 cup Extra virgin olive oil or melted coocnut oil
- 1 large egg white, whisked until frothy
Directions:
- Preheat the oven to 325 degrees F Line a standard-size baking sheet with parchment paper and set near your work station.
- In a large mixing bowl, add the oats, almonds, coconut, flaxseed, chia seeds, sesame seeds, almond flour, cinnamon, and chocolate chips. Mix well to blend.
- In a small saucepan, add the honey, maple syrup, brown sugar, water, vanilla, and salt, and bring to a gentle simmer, stirring occasionally until all the sugar has dissolved completely. Remove from the heat and let cool slightly.
- Once the sugar mixture has cooled, add the olive oil and egg white and whisk to incorporate. Pour the sugar-oil mixture over the oats mixture and mix well to coat.
- Spread the mixture evenly across the prepared baking sheet. Place a large piece of parchment paper on top and, using your hand, press the mixture down firmly to flatten and compress the bark.
- Place the bark in the oven and bake for 35-40 minutes or until golden brown all over. Rotate the pan twice while baking for even browning.
- Remove the bark from the oven and allow the bark to cool completely, about 1 hour, and crisp up. Once cool, break the bark into pieces and store in an airtight container at room temperature.
