This recipe comes from the renowned bakery in San Francisco, Tartine. I normally make granola each week as a tasty breakfast or easy snack and wanted to give this recipe a try! It was very well received though next time I think I would add walnuts and maybe a dried fruit for some additional textures. I love that this granola breaks into large pieces, easy to pack for a lunchtime snack!
- ⅓ cup plus 1 TBSP Coconut sugar
- ¼ cup - ½ cup Runamok Sugarmaker's Cut maple syrup
- ¼ cup Water
- ½ tsp Salt
- 3 ⅓ cup Rolled Oats
- 1 ¼ cup Almonds or Hazelnuts, chopped
- ⅔ cup Unsweetened shredded coconut
- ½ cup plus 2 TBSP Almond flour
- ½ cup Chia or Flax seeds
- ¼ cup White Sesame Seeds
- 1 ½ tsp Indoneisan Cinnamon
- ⅓ cup Olive Oil
- 1 Large egg white, beaten
- 1 tsp Vanilla Extract
- Preheat the oven to 325F. Line a 13x18 inches rimmed baking sheet with parchment paper
- In a small saucepan over medium heat, bring the coconut sugar, maple syrup, water, and salt to a boil. Stir until the sugar is dissolved, remove from heat and let cool.
- In a large bowl, combine the oats, almonds, coconut, almond flour, chia/flax seeds, sesame seeds, and cinnamon.
- Stir the olive oil, egg white, and vanilla into the cooled syrup-sugar mixture and pour over the oat-nut mixture. Mix until well coated and spread evenly on the prepared sheet.
- Using a heavy pot or another baking sheet, press the mixture firmly until compact. Bake until dark golden brown, about 45 minutes total. Rotate the sheet every 15 minutes. Open the oven door two or three times throughout the bake to release the steam.
- Cool on a baking sheet rack until crisp. If the surface is tacky to the touch after 15 minutes, return the sheet to the warm (but turned off) oven and allow the bark to crisp for another 10 minutes.
- Once cool, break the bark into pieces.
The granola will keep up to two weeks in an airtight container!
Recipe adapted from Tartine by Elisabeth Prueitt and Chad Robertson