I love recipes you can’t mess up. Add a little bit extra, you’re still good. Short on something, it’s okay.
This granola bark has all the good stuff, little bits of chocolate to entice the sweet tooth and is fool-proof.
The granola bark has a similar texture to Nature Valley crispy granola bars.
It’s a little chewier, which I like, because who wants to break a tooth? You break the granola into pieces after its baked. Smaller pieces are great for topping yogurt. Bigger pieces qualify as granola bars in school lunches.
Chia Seed Granola Bark
- ⅓ cup maple syrup
- ¼ cup honey
- ½ cup brown sugar
- ¼ cup water
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 3 cups rolled oats
- ¾ cups almonds, chopped
- ⅓ cup chia seeds
- ½ cup almond four
- ⅓ cup avocado oil
- 1 whisked egg white
- ½ cup mini-chocolate chips
Heat maple syrup, honey, brown sugar and water in a medium sauce pan over medium heat until the sugar is dissolved.
Cool for 5 minutes, then add salt, vanilla and oil.
In a large bowl, stir together oats, cinnamon, almonds, chia and almond flour.
Pour in the sugar mixture and the egg white and stir until combined. Lastly, stir in the mini-chocolate chips.
Using the back of a large spoon, press into a baking sheet. Bake for 30 minutes at 325 degrees.
Rotate once while baking so the edges don’t brown. If the granola is tacky when you take it out of the oven, rotate again and bake for another 5-10 minutes.
Cool for 15 minutes, then break into pieces.
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