When you’re looking for a satisfying snack that’s both nutritious and easy to make, Granola Bark steps in as your perfect solution. This delightful treat combines crunchiness and sweetness, featuring rich layers of oats, nuts, and coconut. It’s a breeze to whip up, making it an ideal option for busy mornings or an afternoon pick-me-up. Not only is it incredibly versatile, allowing you to adapt the ingredients to your preferences, but the final result is a delicious blend of flavors and textures that appeals to both kids and adults alike. Whether you’re enjoying it with yogurt, packing it for school lunches, or serving it at a gathering, Granola Bark impresses every time.
Why Make Granola Bark
Granola Bark offers numerous compelling reasons to make this snack a staple in your kitchen.
First, it’s incredibly easy to prepare. With simple steps and usual pantry ingredients, you can create a satisfying treat without the fuss.
Second, the taste is simply delightful. The mix of oats, nuts, and the gentle sweetness of maple syrup makes each bite a crunchy delight.
Third, it’s cost-effective. Making your Granola Bark at home saves money compared to store-bought snacks, and you can control the ingredients, ensuring you’re eating healthy.
Lastly, it’s versatile. You can customize the mix-ins to suit your flavor preferences, making it a snack that can adapt to any craving.
How to Make Granola Bark
To create Granola Bark, you start by mixing together some sweeteners and water, then boiling the mixture to ensure the sugar dissolves fully. After cooling it to a comfortable temperature, blend a variety of dry ingredients, including oats, nuts, shredded coconut, and seeds.
Next, you combine the wet and dry mixtures, ensuring that every bit of dry mix gets coated. Once that’s done, you spread everything onto a baking sheet and press it down firmly. Baking time is essential here; it allows the flavors to meld while achieving that perfect balance of crunchiness. After your Granola Bark has cooled, you’ll break it into pieces, ready to enjoy!
Ingredients
- For the wet mixture:
- 1/2 cup maple syrup, honey, or half of each
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- For the dry mixture:
- 1/2 cup coconut or brown sugar
- 1 1/2 teaspoons ground cinnamon (optional)
- 3 cups rolled oats (not quick cooking)
- 1 1/4 cups almonds, chopped
- 1 1/4 cups unsweetened shredded coconut
- 1/2 cup flax seeds or chia seeds, whole or ground
- 1/4 cup sesame seeds
- 1/2 cup almond or hazelnut flour
- To bind the mixture:
- 1/3 cup olive, vegetable, or coconut oil, or melted butter
- 1 large egg white, whisked until frothy
Directions
- Combine maple syrup, sugar, water, vanilla, and salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar and salt. Remove from heat and let cool to lukewarm.
- Meanwhile, combine cinnamon (if using), oats, almonds, coconut, seeds, and flour in a large bowl.
- Heat the oven to 325°F (160°C). Line a rimmed half sheet pan with parchment paper or a silicone mat.
- Once the liquid mixture is back to room temperature, whisk in oil and then the egg white. Pour over the dry ingredients and mix well.
- Spread the mixture evenly across the prepared baking sheet and press down firmly. Bake for 40 to 50 minutes, rotating the sheet every 15 minutes.
- Once cooled, break into pieces. Store in an airtight container at room temperature for up to 2 weeks or in the fridge for up to 1 month.
How to Serve Granola Bark
Enjoy your Granola Bark in various ways. It’s excellent as a breakfast topping on yogurt or enjoyed as an afternoon snack with your favorite tea or coffee. You can also serve it at gatherings; it pairs well with fresh fruit and cheese for a delightful palate experience. For a playful touch, stack the bark on a cake plate and drizzle with melted dark chocolate for added indulgence.
How to Store Granola Bark
Store your Granola Bark in an airtight container at room temperature for up to 2 weeks. For longer freshness, keep it in the refrigerator, where it lasts for up to 1 month. If you’re interested in saving some for later, you can freeze it in a freezer-safe bag for up to 3 months. Simply toss it in the refrigerator to thaw before enjoying.
Tips to Make Granola Bark
- Experiment with different nuts and seeds to customize flavors; walnuts or pecans can add a nice dimension.
- If you need a nut-free version, simply replace nuts with pumpkin or sunflower seeds.
- Press the mixture down firmly to achieve a dense, crunchy texture; this will help the bark hold together better.
- You can adjust sweetness by varying the amount of maple syrup or sugar according to your preference.
- If the mixture seems too dry when you mix it, drizzle a bit more oil for moisture.
- Keep an eye during baking; you want it golden brown around the edges without burning.
Variations
- Chocolate Chip Granola Bark: Add 1/2 cup of dark chocolate chips to the mixture for a decadent touch.
- Spiced Pumpkin Granola Bark: Mix in 1/2 cup of pumpkin puree and add nutmeg for a seasonal twist.
- Cranberry Almond Granola Bark: Incorporate 1/2 cup of dried cranberries with the almonds for a sweet-tart flavor.
FAQs
Can I make Granola Bark without nuts?
Yes! You can substitute nuts with seeds like pumpkin or sunflower seeds, or keep it strictly seed-based for a nut-free alternative.
What can I use instead of maple syrup?
Honey works well, or for a vegan option, use agave syrup or brown rice syrup for sweetness.
Can I make Granola Bark ahead of time?
Absolutely! Granola Bark keeps well, so you can prepare it a week ahead. Store it properly in an airtight container to maintain freshness.
Granola Bark
Ingredients
Method
- Combine maple syrup, sugar, water, vanilla, and salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar and salt.
- Remove from heat and let cool to lukewarm.
- Meanwhile, combine cinnamon (if using), oats, almonds, coconut, seeds, and flour in a large bowl.
- Heat the oven to 325°F (160°C). Line a rimmed half sheet pan with parchment paper or a silicone mat.
- Once the liquid mixture is back to room temperature, whisk in oil and then the egg white.
- Pour the liquid mixture over the dry ingredients and mix well.
- Spread the mixture evenly across the prepared baking sheet and press down firmly.
- Bake for 40 to 50 minutes, rotating the sheet every 15 minutes.
- Once cooled, break into pieces. Store in an airtight container at room temperature for up to 2 weeks or in the fridge for up to 1 month.