Sheet Pan Granola Bark
Move over granola and step aside granola bars: Sheet pan granola bark is bound to be your new favorite wholesome treat. Tuck into a lunch box or enjoy as an afternoon snack.
Ingredients
- 3 cups rolled oats (not quick oats)
- 3/4 cup raw shelled pumpkin seeds (pepitas)
- 1/2 cup raw sunflower seeds
- 1/2 cup flax meal (finely ground flax seeds)
- 1/4 cup finely chopped crystallized ginger
- 1 teaspoon kosher salt
- 1 heaping teaspoon pumpkin pie spice
- 1/3 cup firmly packed brown sugar
- 1/3 cup pure maple syrup
- 1/4 cup olive oil
- 1 egg white
- 2 tablespoons water
- 1 teaspoon vanilla extract
Directions
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Preheat the oven to 350°F.
Line a large rimmed sheet pan (17 x 13-inch or 18 x 13-inch) with parchment paper.
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Mix the dry ingredients:
In a large bowl, mix together the oats, pumpkin seeds, sunflower seeds, flax meal, ginger, salt, and pumpkin pie spice.
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Whisk the wet ingredients:
In a small bowl, vigorously whisk together the brown sugar, maple syrup, olive oil, egg white, water, and vanilla until well-blended. This should take about 30 seconds.
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Combine the ingredients:
Pour the syrup mixture over the oats and use a rubber spatula to mix the ingredients together until the syrup thoroughly and evenly coats everything.
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Shape the granola bark:
Dump the oats onto the parchment-lined sheet and use the spatula to spread it into a giant rectangle. Aim for about 10 1/2 by 14 1/2-inches (don’t worry! It doesn’t need to be precise). Pat the mixture with the spatula until it’s even.
Lay a second sheet of parchment on top of the granola and use your hands to firmly press it into one big sheet. Discard the second piece of parchment.
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Bake the granola bark:
Bake until the bark is deeply golden across the surface and a little darker around the edges, about 40 minutes.
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Cool and break into pieces:
Let cool for at least 20 minutes to allow the granola to get crispy. Break into various 2 to 3-bite size pieces.
Store the cooled granola bark in an airtight container for up to 2 weeks.