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For Granola Clump Fanatics: Granola Bark

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If you don't follow Liz Prueitt, co-owner of San Francisco's Tartine Bakery, on Instagram, do it. Now!

In the same spirit as our (Not)Recipes app, Liz's photos come with instructional, inspirational captions detailing how she arrived at the delicious-looking food you're trying desperately (hopelessly) to zoom in on.

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Case in point: Granola bark. Observe:

Granola bark (gf) made with oats, almonds, maple syrup, and olive oil. The chunkier the better, isn't it? This is one, big chunk to dip into berries, honey, and yogurt. Recipe: Boil: 1/3C maple syrup, 8Tbs coconut sugar (or brown sugar), 6 Tbs water, 1/2 tsp salt, 1/3C olive oil (or coconut oil), 1 tsp vanilla. Pour over and mix into: 2 3/4 C rolled oats, 1 1/4 C chopped almonds, 1 1/4 C coconut, 1/4 C flax or chia seeds, 3Tbs sesame seeds, 1/2 C almond flour, 1 egg white. Spread evenly onto half sheet pan, cover with parchment or non-stick baking liner and press down with another half sheet or fry pan to form one solid sheet of granola (remove parchment etc before baking). Bake 325°f for 30-45 minutes. Open oven door 2-3 times to release steam. It will only be crisp when cool; if not crisp, pop back into oven for 5-10 minutes. Break into large pieces and store in covered container. It works just fine without the egg white; it is slightly crisper and held together better -with.

A photo posted by Elisabeth Prueitt (@lizprueitt_tartine) on

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For all of you out there who like your granola as chunky and clumpy and crunchy as it gets—so that you're eating cluster upon cluster, with no unhinged oats or seeds to pity—granola bark (a.k.a. granola brittle) is your answer.

Liz uses a few easy tricks to bake the granola as one crisp sheet:

  • She forms a giant granola plane by pressing the mixture down with a half-sheet pan or heavy frying pan rather than distributing it evenly with a spoon.
  • She releases steam (that is, moisture) from the oven 2 to 3 times during baking.
  • And she allows the baked granola to cool completely before cracking it into pieces (it won't crisp up until it's cool).

Her findings on clumpy granola are, reassuringly, the same as ours: What's most important to leave your granola be (minimal stirring) while it's in the oven and while it cools. An egg white helps, but isn't necessary.

For Clumps in Your Granola, Just Add... Water?
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For Clumps in Your Granola, Just Add... Water?

More granola bark and brittle from around the web:

Are you a clumpy granola person, or would you prefer that your cereal run through your fingers like sand? Argue your case in the comments.

Tags: granola, tartine bakery, liz prueitt, instagram