Honey Almond Granola Bark
Yield 6 Servings
Prep Time 30 minutes
Total Time 1 Hour
- ¾ cup Nature Nate’s pure honey
- 1 large egg white
- ¼ cup oil (canola, vegetable, olive, or coconut)
- ½ tsp kosher salt
- ½ tsp cinnamon
- ½ tsp vanilla extract
- ¼ cup almond flour
- 2 cup oats
- ¾ cup sliced almonds
- ½ cup shredded unsweetened coconut
- 3 Tbsp pepitas
Heat oven to 300℉. Line a rimmed baking sheet with parchment paper. In a large bowl, mix honey, egg white, oil, salt, cinnamon, and vanilla with a whisk until well-combined. Add almond flour to the honey mixture, and stir until fully incorporated. Add the remaining dry ingredients, and stir until uniformly coated in the honey mixture.
Pour onto the baking sheet, and pat into a single layer about ½ inch thick. Make sure the edges are not too thin, or they will cook faster and may burn. Bake for 15 minutes, rotate the pan 180 degrees, then bake another 15 minutes. Allow to cool completely.
Break apart into large chunks. Store in an airtight container for up to one week.