Pumpkin Granola Bark
Granola bark is my new favorite thing! This pumpkin spiced granola bark is perfect for snacking or breakfast, you can eat it in pieces or crumble it over fruit, yogurt or smoothies. It's super crunchy and delicious!
Ingredients
- 3 cups old fashioned rolled oats
- 1 ¼ unsweetened shredded coconut
- 1 cup whole almonds, chopped
- ½ cup almond flour
- ½ cup pepitas
- ¼ cup ground flaxseed
- ¼ cup chia seeds
- ¼ cup hemp hearts
- ½ cup maple syrup
- ½ cup brown or coconut sugar
- ¼ cup water
- 3 teaspoons vanilla extract
- 3 teaspoons pumpkin spice
- 1 teaspoon kosher salt
- ⅓ cup avocado, canola or vegetable oil
- 1 large egg white, whisked until frothy
Instructions
- Preheat the oven to 325 degrees F. Line a 13x18 inch baking sheet with parchment paper.
- In a large bowl, stir together the oats, coconut, almonds, pepitas, almond flour, flaxseed, chia seeds and hemp hearts.
- Combine the maple syrup, sugar and water together in a saucepan. Bring to a simmer and whisk until the sugar has dissolved. Remove the pan from the heat and whisk in the vanilla extract, pumpkin spice and salt. Whisk in the oil and egg white until combined. Let cool for 5 to 10 minutes.
- Once cool, pour the mixture into the dry ingredients. Stir to combine and make sure all of the oats, seeds and nuts are evenly mixed with the liquid.
- Press the mixture into the pan, making sure it’s in one even layer. You can use another baking sheet to press down on the granola to make sure it’s packed tightly into the sheet.
- Bake for 40 to 45 minutes, rotating the pan once during cook time, until the granola is deeply golden and brown.
Notes
slightly adapted from tartine
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