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Broken maple almond granola bark shards on a wooden board with chocolate drizzle and flaky salt visible

Oven-Baked Maple Almond Granola Bark with Dark Chocolate

A thin slab of oats, almonds, and maple syrup baked until deep golden and broken into crunchy shards with a dark chocolate drizzle.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 1 hour 9 minutes
Servings: 10 servings
Course: Snack
Cuisine: American
Calories: 194
Ingredients Method Notes

Ingredients
  

  • 180 g rolled oats (2 cups); old-fashioned, not instant
  • 90 g sliced almonds (1 cup)
  • 30 g pumpkin seeds (1/4 cup); optional
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 160 g maple syrup (1/2 cup)
  • 55 g coconut oil (1/4 cup); melted
  • 1 tsp vanilla extract
  • 60 g dark chocolate chips (1/3 cup); for drizzle
  • 1/4 tsp flaky sea salt for topping

Method
 

  1. Heat the oven to 163 C / 325 F. Line a 33 x 46 cm / 13 x 18-inch sheet pan with parchment paper, leaving a little overhang on two sides.
  2. In a large mixing bowl, combine the rolled oats, sliced almonds, pumpkin seeds, cinnamon, and fine sea salt.
  3. In a small saucepan over low heat, warm the maple syrup and coconut oil until the oil melts, about 2 minutes. Stir in the vanilla extract.
  4. Pour the warm maple mixture over the oats and stir until every oat and almond slice is coated and sticky.
  5. Spread the mixture onto the prepared sheet pan. Press it firmly and evenly with the back of a spatula into a layer about 6 mm / 1/4-inch thick, edge to edge.
  6. Bake for 22 to 25 minutes, until the edges turn deep golden brown and the center feels set when you press it lightly.
  7. Slide the pan onto a rack and let the bark cool completely, about 20 minutes. Don't move or break it while warm, it will crumble instead of holding together.
  8. Melt the dark chocolate chips in 20-second bursts in the microwave, stirring between each, until smooth. Drizzle over the cooled bark and sprinkle with flaky sea salt.
  9. Chill the pan for 10 to 15 minutes, until the chocolate sets hard.
  10. Lift the whole slab out using the parchment overhang and break it into rough, uneven shards with your hands.

Notes

  • Press the mixture firmly into the pan or the bark will crumble instead of holding together.
  • Cool completely before breaking, about 20 minutes, or it turns to crumbs.
  • Use certified gluten-free oats if baking for celiac guests.
  • Store in an airtight container, it softens fast in humid kitchens.