Maple-Honey Granola Bark

Maple-Honey Granola Bark - An Oregon Cottage

I’m so excited to share my new discovery with you, today! You know those clumps in granola that are a bit hard to come by in homemade varieties? I don’t know if you’re a fan of those like our family is, but this cereal is full of them which is why it’s called Granola “Bark.”

And let me warn you, it’s dangerous. I lost track of the times I walked by and grabbed a clump “just to test” while it was cooling. Man, this stuff is good, and that’s saying something ’cause I seriously love the granola I’ve made for years (one of my first posts here, way back when). In fact , I think I’ve mentioned I even get a bit grumpy when I can’t have my morning granola with walnuts and cranberries.

But having clumps and tasting great are not it’s only attributes, oh no. It’s even easier to make than my other granola (which certainly wasn’t hard):

Making Granola Bark

There’s no cooking the liquid ingredients in a pan first – just mix things up in a bowl. And then – get this – pat the granola out in a cookie sheet lined with parchment and cook it without stirring.

Huh…wha? That goes against everything I’ve every read about making granola. Leave it to Cook’s Illustrated to come up with this technique (here’s their recipe that I’ve adapted to use honey, coconut oil and a few other ingredients)

Maple Honey Granola Bark - An Oregon Cottage

Pressing the oat mixture into the cookie sheet and not touching it again until after it’s cooled is how the same sugar-oil-oats concoction becomes granola bark. It’s crispy, chunky, chewy, and delicious – but that’s still not the only reasons to try this granola!

It uses even less sugar than my original granola (3/4 cup of sweetener to 5 cups of oats and additions, a less-sugar ratio than many other recipes out there). Just gets better and better, doesn’t it?

Easy Granola Bark - An Oregon Cottage

A note about the nuts: Nuts are almost essential to the flavor of this granola. Both chopped almonds and walnuts are good and though you could leave them out if you have an allergy, they really do make the granola. Once the nuts have been toasted with the oats they are SO good, and are probably one of the reasons I want to keep taking taste tests whenever I make it.

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Maple-Honey Granola Bark

  • 1/3 c. maple syrup
  • 1/3 c. honey
  • 1 Tb. vanilla
  • 1/2 c. coconut oil, melted
  • 5 c. rolled oats (not quick)
  • 1 c. chopped almonds or walnuts
  • 1/2 c. sunflower seeds
  • 1/2 c. flax meal (or 1/4 c. flax + 1/4 c. wheat/oat bran)
  • 2 tsp. cinnamon
  • 1/2 tsp. salt (omit if using salted sunflower seeds)
  • optional: 1-2 c. dried fruit mixed in after cooling (we usually add our fruit to each bowl when eating)
  1. Heat oven to 325 degrees and line a large rimmed baking sheet with silicone or parchment.
  2. Mix the first four ingredients in a large bowl, then add the remaining ingredients (except for optional fruit) and mix everything really well.
  3. Press the mixture evenly onto the prepared baking sheet, using the back of the spoon, a spatula, or your hand wetted with water.
  4. Bake, rotating the pan halfway through, for about 35 minutes and do not stir. It will be golden brown all over and more on the edges.
  5. Remove to a cooling rack for 1 hour before breaking the granola into chunks and adding the optional fruit.

Makes about 7 cups

 

I’m sharing at: Chic & Crafty, I’m Lovin’ It, Weekend Wrap Up PartySaturday Nite SpecialOverflowing with Creativity, Best Breakfast Recipes

Comments

  1. I made this granola from the Cook’s Illustrated Test Kitchen website, and I totally agree — it is awesome! No fuss, no muss and the results are amazing. I have to be careful as it can be quite addicting.
    P.S. Love your blog and look forward to reading all the wonderful ideas you provide!

  2. I can’t wait to make this!! It looks delicious and so much easier than other recipes I’ve tried. Thanks so much!!

  3. Always looking for new gluten free treats – these look delicious!
    I just started a new Finding the Pretty & Delicious Linky Party on my blog this week – would love to have you stop by and share! http://www.yourhomebasedmom.com/finding-the-pretty-delicious-linky-party/

  4. My favorite part is the lumps! Bookmarking this one and definitely going to try it. If you have time come linkup to Friday Food Frenzy -our link party runs on 3 blogs.

  5. Made this today and it turned out really good! I didn’t have a couple of ingredients so I just substituted what I had on hand. For the sunflower seeds I subbed half sesame seeds and half shredded coconut. For the flax meal I subbed wheat bran. I didn’t have maple syrup so I used all honey, and omitted the vanilla because I was out. I didn’t add the nuts (I know…you said they were essential) because I only had pecans, and they were in the freezer and it was too inconvenient to go down and get them. I can’t wait to try the recipe as written…I’m sure it will only taste better!

    We’re having this in our yogurt parfaits for breakfast in the morning!

  6. Hi, I just to let you know that I have made your Maple-Honey Granola Bark several times and we absolutely love it! I also love your blog, your home and your gardens! You are so gifted and I’m glad that you are sharing your gifts with us.
    Blessings,
    LeeAnne

  7. This looks awesome & I am so glad that you brought it to the countdown.

  8. I absolutely think you are amazing! I love your site and your original granola recipe has revolutionized our family’s diet, pantry, and grocery bill! We no longer purchase cold cereals and pastries (yes!). We love the granola and I even made a fresh baked batch, put in some decorated mason jars, and gave as Christmas gifts! A big hit. I am so excited to try this granola also – my husband loves clumps in his granola. Thank you for sharing your wonderful expertise!

    • Wow, thank you SO much, Pearl! I’m so glad to know how much you’re family is liking the granola, and I think you will like this, too, as it’s even easier. :)

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