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servings:

I have been auditioning granola bars for Archer, and I finally decided to make something in between the snack and the cereal: granola bark, a granola that forms a thin bar, and then is easily broken into smaller pieces. Two recipes come to mind as those that shock home cooks the first time they make them: mashed potatoes, for how much cream and butter is used, and granola, which also has a surprising amount of fat and much more sugar than expected in a healthful snack or breakfast. So I’ve cut back, opting for the lower-glycemic sweeteners like maple syrup and coconut sugar. I use olive oil, but other healthful fats, like coconut oil, would do just as well, and of course, butter is a delicious option. The egg white and plumped flax seeds help bind the granola and make it extra crispy, doing the job that additional sweetener often does. I enjoy this bark over yogurt with fruit for breakfast, and I include it in Archer’s lunchbox as a snack bar.

• 1 1/2 tsp ground cinnamon
• 3 cups/300g rolled oats (not quick-cooking)
• 1 1/4 cups/175g almonds, chopped
• 1 1/4 cups/60g unsweetened shredded coconut
• 1/2 cup/80g flax seeds or chia seeds, whole or ground
• 1/4 cup/35g sesame seeds
• 1/2 cup/60g almond flour or hazelnut flour
• 1/2 cup/120ml maple syrup or honey, or 1/4 cup/60ml of each
• 1/2 cup/75g coconut sugar
• 1/4 cup/60ml water
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1/3 cup/80ml olive oil or vegetable oil
• 1 large egg white, whisked until frothy

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