Granola Bark

This recipe is from smittenkitchen. I love her granola recipe so I was pretty sure I would love this too! This is really a quick recipe & a great snack. Not too sweet, crunchy & delicious.

I have bought Granola Bark at Second Cup coffee shops here in Edmonton & I am very happy to have a recipe to make it myself. Here is a link to the recipe for Granola Bark on the smitten kitchen website. I am giving you the ingredients here with my method. I only changed a couple of things to suit the ingredients I had in the house….so I am writing it out as I made it.  The original recipe calls for chopped almonds, but oddly I was out of whole almonds so I used slivered almonds….& the recipe called for almond or hazelnut flour which I did not have so I just used regular flour….& it tastes great

Granola Bark

Preheat oven to 325f    Line a baking sheet with parchment paper or silicone sheet. I used a large rimmed cookie sheet. The recipe calls for a 13×18 inch pan but I didn’t have one that size so I guess my bark is a bit thicker then the one in the original recipe…so my cooking time would be longer


1/2 cup maple syrup

1/2 cup brown sugar

1/4 cup water

1 tsp vanilla extract

1/4 tsp salt

1 1/2 tsp cinnamon

3 cups old-fashioned oats

1 1 /4 cups slivered almonds

1 1/4 cup unsweetened shredded coconut

1/2 cup flax seeds

1/4 cup sesame seeds

1/2 cup flour

1/3 cup oil

1 large egg white, whisked until foamy


  1. Put the maple syrup, sugar, water, vanilla & salt into a pot & bring to a boil, stir to dissolve the sugar & salt. Remove from the heat & let cool … recipe says to lukewarm
  2. In a large bowl, combine the cinnamon, oats, almonds, coconut, flax seeds, sesame seeds & flour
  3. When the sugar mixture is cool, add the oil & whisk it to combine & cool it down a bit more.
  4. Add the whisked egg white to the oil sugar/oil mixture. Mix well
  5. Pour over the dry ingredients & mix to fully combine
  6. Put the mixture onto the prepared baking sheet & spread it out evenly. Use the bottom of another baking sheet to flatten out the mixture by putting it on top of the spead out mixture & press down firmly
  7. Bake for 40 to 50 minutes until dark brown. Smitten Kitchen says to switch the baking sheet around every 15 minutes for even cooking & to open the oven door a few times to let the steam out…
  8. Once it is cooked, cool on a baking rack.
  9. Break into pieces once it is cool
  10. Smitten kitchen says to store it in an airtight container at room temperature for up to 2 weeks or in the fridge for 1 month.  I froze mine…..


Warm up the syrup, sugar, salt & vanillla
The dry ingredients
Mix them up together
Add the cooled maple syrup mixture with oil added to it & the egg white
All combined
Put the mixture evenly onto a baking sheet & press down to flatten  see method #6
Baked & cooling

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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

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