This sheet pan granola bark falls squarely in the easy sheet pan category. It’s everything I love about granola bars, just a little more rustic and a little less fussy. Beyond its simplicity, the first thing to know about this maple ginger granola bark is that it’s exceptionally flavorful and crunchy. Made using rolled oats, 3 kinds of seeds, and extra-virgin olive oil, the sweetness comes by way of maple syrup, brown sugar, and crystallized ginger. The recipe balances good taste with good ingredients, so it feels like a treat. It’s also nut-free, making it ideal for folks with a nut allergy or kids who attend a nut-free school.
How to Make Crispy, Crunchy Granola Bark
The method for making granola bark starts out like any granola: Pile dry ingredients in one bowl, whisk the wet ingredients in another, then mix the two together. The next step is where things get interesting. Rather than scatter the mixture over a baking sheet, pat it firmly into what looks like one giant granola bar that covers the surface of a sheet pan. Once baked and cooled, snap the giant bar into craggy shards of crunchy bark.
Why Add Egg White to Granola Bark?
Although an egg white isn’t standard in granola recipes, it’s a key ingredient when it comes to granola bark. Consider it the “glue” of the recipe—the ingredient that helps hold the bark together in big pieces and adds extra crunch. If you want to make this without the egg, it will be just as tasty but it won’t hold together in quite the same way.
Easy Swaps and Variations
The balance of flavors in this granola bark really works, but there’s always room to experiment. Here are a handful of variations that are worth a try:
Swap chopped nuts for the pumpkin or sunflower seeds (or both!). Raw almonds, walnuts, pecans, and hazelnuts all make excellent substitutes.If you can’t get your hands on crystallized ginger, use 1/2 rounded teaspoon ground ginger and add 1 additional packed tablespoon brown sugar. For a tropical note, add 1 cup unsweetened shredded coconut, cut the flax to 1/4 cup, and add 2 more tablespoons of water.
Nudge this recipe into the dessert realm by painting the top of the cooled bark with melted dark chocolate before you break it into pieces. Use another oil in place of the olive oil, such as avocado oil, melted unrefined coconut oil, or canola oil. Experiment with other warming spices or a combination of spices in place of pumpkin pie spice, such as cinnamon, cardamom, and ginger. Swap a flax egg for the egg white for a vegan version (use half the amount in this recipe). It may be a little crumbly, but tasty nevertheless.
Storage and Serving Ideas
Store the bark by stacking the pieces in a roomy jar or cookie tin where it will keep for a good 2 weeks. If packing granola bark to go (say in a school lunch), be sure to put it in a sturdy container rather than a baggie so it stays in big pieces (though it’s no less tasty when crumbled). Here are a few other ways to enjoy it:
Eat as a snack with a glass of milk or cup of tea Crumble over yogurt and fresh fruit Spread the bark with a teaspoon or two of your favorite nut or seed butter Crumble it on top of a smoothie or smoothie bowl Enjoy as an after-dinner sweet or as a topping for ice cream or frozen yogurt
Get Your Granola On
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Lay a second sheet of parchment on top of the granola and use your hands to firmly press it into one big sheet. Discard the second piece of parchment. Store the cooled granola bark in an airtight container for up to 2 weeks. Love the recipe? Leave us stars below!
