by: Sarah Jampel
June23,2016
6Comments
6Comments
If you don't follow Liz Prueitt, co-owner of San Francisco's Tartine Bakery, on Instagram, do it. Now!
In the same spirit as our (Not)Recipes app, Liz's photos come with instructional, inspirational captions detailing how she arrived at the delicious-looking food you're trying desperately (hopelessly) to zoom in on.
Case in point: Granola bark. Observe:
For all of you out there who like your granola as chunky and clumpy and crunchy as it gets—so that you're eating cluster upon cluster, with no unhinged oats or seeds to pity—granola bark (a.k.a. granola brittle) is your answer.
Liz uses a few easy tricks to bake the granola as one crisp sheet:
- She forms a giant granola plane by pressing the mixture down with a half-sheet pan or heavy frying pan rather than distributing it evenly with a spoon.
- She releases steam (that is, moisture) from the oven 2 to 3 times during baking.
- And she allows the baked granola to cool completely before cracking it into pieces (it won't crisp up until it's cool).
Her findings on clumpy granola are, reassuringly, the same as ours: What's most important to leave your granola be (minimal stirring) while it's in the oven and while it cools. An egg white helps, but isn't necessary.
More granola bark and brittle from around the web:
- Anson Mills' Granola Bark: This recipe calls for stone cut oats, which get mixed with the other dry ingredients, moistened with oil and honey, pressed into a sheet pan, and then refrigerated overnight (!) before being baked low and slow: 250° F for an hour and a half.
- An Oregon Cottage's Healthy, Quick Maple-Honey Granola with Bark-Like Clusters: The cool tip here is to use a water-wet spatula (or hand) to transfer the granola from the mixing bowl to the sheet pan for minimal sticking.
- Marin Mama Cooks' Coconut Granola Bark: "You're basically creating one giant granola bar here." Yes please!
Are you a clumpy granola person, or would you prefer that your cereal run through your fingers like sand? Argue your case in the comments.
Tags:
- Granola
- How to Cook
- Breakfast
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6 Comments
nutcakes February 23, 2018
I recently made the Pruitt granola bark. I made it without egg white (one person allergic and no one wanted it too hard and crunchy). I used a different recipe with different proportions, threw in both ground flax and chia and a handful of hemp hearts. I also replaced the almonds with pine nuts for someone who can't chew big pieces of almond, but I did put some sliced almonds in there. So adaptable, not too sweet or oily but just as delicious as possible, imo. Heavy on the sesame suits us.
julia B. April 18, 2017
This granola bark is fabulous. Better than fabulous...and it's wonderful to get all the granola goodness with significantly less fat and sugar. The way your how-to instructions are worded, however, (press mixture into pan, cover with parchment or silicone baking mat) are misleading. You neglect to direct the cook to line the pan with parchment or silicone mat BEFORE pressing mixture in... I guess, it would also be fine to cover it while you press it down with a pan or pot ~ but the pan LINER is absolutely necessary. Everyone should try this ! It's amazing. 🌞
nutcakes February 23, 2018
I made a version with different proportions (Epicurious) and forgot the parchment on the bottom and it came out fine. I did make it in a Wilton nonstick baking pan I picked up at the store while buying coconut sugar.
Nancy C. June 23, 2016
isn't this just...a granola bar?
julia B. April 18, 2017
It's much thinner and crispier than a bar...it's very very good !
AntoniaJames June 23, 2016
Granola bark? Yes, please! ;o)
