Food & Cooking Recipes Ingredients Pasta and Grains Granola Bark 5.0 (1) 1 Review By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on August 20, 2020 Rate PRINT Share Close Photo: Lennart Weibull Prep Time: 10 mins Total Time: 1 hr 30 mins Servings: 12 Yield: 12 Serves It's extra-crunchy and protein-packed, thanks to flaxseeds, almonds, pepitas, and the egg white that binds them all together. Just bake it up and break it up into snackable shards for breakfast on the go. Ingredients 1 large egg white ¼ cup packed light-brown sugar ¼ cup pure maple syrup 3 tablespoons extra-virgin olive oil 1 ½ cups old-fashioned rolled oats ¾ cup unsweetened shredded coconut ⅓ cup chopped almonds ¼ cup pepitas ¼ cup flaxseeds 2 tablespoons fine or super-fine almond flour ½ teaspoon ground cinnamon ¼ teaspoon kosher salt Directions Preheat oven to 325°F. In a large bowl, whisk egg white until frothy; whisk in brown sugar, maple syrup, and oil. Add oats, coconut, almonds, pepitas, flaxseeds, almond flour, cinnamon, and salt; stir to combine. Firmly press mixture evenly into bottom and all the way to edges of a parchment-lined 9-by-13-inch rimmed baking sheet or pan. Bake, rotating once, until golden and crisp, about 45 minutes. Let cool completely; break into pieces. Store in an airtight container at room temperature up to 1 week or freeze up to 3 months. Originally appeared: Martha Stewart Living, September 2020 Rate It PRINT