Tartine's Granola Bark
One of my favorite chefs in the Bay area is Elisabeth Prueitt. Of Tartine fame, her latest cookbook called Tartine All Day has quickly become my go-to for when I want to create something delicious and classic.
If you visit Tartine Manufactory, they always have a display of golden and decadent granola bark packaged simply in clear bags and enclosed with their signature embossed foil stickers. It’s by far the best granola you’ll ever taste - perfectly balanced, crunchy, and nutty.
Last year for Christmas, I made batches of the granola bark and gave them away as gifts, packaged in mason jars tied with ribbon. They were a hit, and I’m thinking of doing the same for this year!
Here’s Elisabeth Prueitt’s recipe, with a few comments from me based on my own learnings:
Ingredients
1 1/2 teaspoon ground cinnamon
3 cups rolled oats
1 1/4 cup chopped almonds
1 1/4 cup unsweetened shredded coconut flakes
1/2 cup flax seeds (I prefer whole, not grounded)
1/4 cup sesame seeds (Sometimes I add a little more because I LOOOVE sesame seeds)
1/2 cup almond flour
1/4 cup maple syrup
1/4 cup honey
1/2 cup coconut sugar
1/4 cup water
1 teaspoon vanilla extract
1/3 cup olive oil
1 large egg white
Steps
Combine cinnamon, oats, chopped almonds, coconut flakes, flax seeds, sesame seeds, and almond flour in a large bowl. Mix well so there are no clumps.
Preheat the oven to 325 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone mat. I’ve found that the parchment paper works a little better and also makes for an easier cleanup.
Combine maple syrup, honey, coconut sugar, water, vanilla, and 1/2 teaspoon of sea salt in a small saucepan. Bring to a boil. Make sure to stir a few times to ensure the sugar and salt have dissolved. Remove mixture from heat and let cool to warm room temperature.
Add 1/3 cup olive oil and 1 large egg white (make sure you whisk the egg white until it’s frothy) to the cooled syrup and honey mixture. Elisabeth Prueitt says that the frothy egg white helps make the granola bark extra crispy. Whisk together.
Pour cooled mixture over the oats mixture. Mix well.
Spread mixture evenly across lined baking sheet. Use a spatula to even out the mixture and pat down. Make sure there are no uncovered areas.
Bake for about 45 minutes, rotating the baking sheet every 15 minutes or so. This will help promote even browning. Elisabeth Prueitt also recommends opening the oven door a couple extra times to help release steam. The granola bark will be done when it reaches a dark golden brown and isn’t sticky to the touch once it has cooled.
Tips
Be careful to not burn the granola, as it will taste really bitter. Sometimes the edges will burn a bit, but you can always trim those parts.
Let the granola bark cool completely before breaking up.
The granola bark needs to be stored in an airtight container at room temperature (up to 2 weeks on the counter or 1 month in the refrigerator).
