coconut granola bark
Prep time
Cook time
Total time
This bark is crunchy, sweet, (but not too sweet) full of goodness and very addicting!
Recipe type: snack
  • 3 cups old-fashioned oats, also called rolled oats – do not use quick or instant oats!
  • 1 cup sliced or slivered almonds (not toasted or roasted) - I used sliced almonds
  • 1 cup unsweetened shredded coconut
  • ¼ cup ground flaxseed or flax meal - I used coarsely ground flaxseed
  • ¼ teaspoon fine sea or kosher salt
  • ¼ cup pure maple syrup
  • ½ cup firmly packed brown sugar - I used dark brown sugar
  • 4 tablespoons water
  • ¼ cup virgin unrefined coconut oil, melted (see my note below about measuring out coconut oil) – You can also use olive oil, but the coconut oil really intensifies the coconut flavor.
  • 1 large egg white - the egg white adds a crunch to the granola without adding calories
  • 1 teaspoon vanilla extract
  1. Note: Coconut oil is not in liquid form like most oils, so to measure it out you will need a dry measuring cup. Just scoop out the coconut oil with a spoon and press it into a ¼ dry measuring cup. Then scoop out the oil into a small bowl and microwave it till melted (about 20-30 seconds). To make sure that I have a ¼ melted coconut oil, I pour the melted oil into a liquid measuring cup. If I have less than ¼ cup, then I just melt a bit more and add it till I get ¼ cup. I know that sounds like a bit of a process, but it works and I'm a bit anal when it comes to exact measurements.
  2. Preheat the oven to 350 degrees.
  3. Line a rimmed baking sheet with parchment paper so that it drapes a couple of inches over the two long sides.
  4. In a large bowl mix together the 3 cups oats, 1 cup almonds, 1 cup shredded coconut, ¼ cup flaxseed and the ¼ teaspoon salt.
  5. Add to the oat mixture, 3 tablespoons water, ¼ cup coconut oil, egg white and the 1 teaspoon vanilla, and stir until well combined.
  6. In a small saucepan, warm together the ¼ cup maple syrup, ½ cup brown sugar and the remaining 1 tablespoon water over medium heat, stirring constantly with a spatula, until the sugar dissolves, about 2 minutes (I did this for exactly 2 minutes every time). The sugar won't completely dissolve, but it will reduce down and the mixture will get more liquidly.
  7. Using a spatula, scrape out the maple syrup mixture from the pan and pour it over the oats.
  8. Toss/stir until well combined. I actually got my hands in there and mixed it all together!
  9. Transfer the granola mixture to the rimmed baking sheet. Using your hands press the granola firmly and evenly onto the baking sheet. You're basically creating one giant granola bar here. The mixture is sticky, so I would recommend using a piece of parchment paper to press the granola down.
  10. Bake the granola for 15 minutes, then turn the pan around halfway, and bake for an additional 15 to 20 more minutes, or until the granola is golden brown in the center and darker brown along the edges (but not too dark where it looks burnt along the edges). Total baking time ranges from 30-40 minutes, depending on your oven. Oven’s vary, so keep an eye on your granola after the 30 minute mark. Mine took exactly 32 minutes to bake every time!
  11. Remove the granola from the oven and let it cool down on the baking sheet for 30 minutes.
  12. Using your hands, break the granola bark into large pieces. The size of the bark is really up to you. I broke mine up into pieces big enough for a couple of bites each, as well as into some smaller bite sized chunks for cereal!
  13. Feel free to break it up into bite sized chunks to top on some yogurt, or just pour some milk over these bad boys and have a big bowl of granola! Oh yeah!
Recipe by Marin Mama Cooks at