Granola Bark

I have been auditioning granola bars for Archer, and I finally decided to make something in between the snack and the cereal: granola bark, a granola that forms a thin bar, and then is easily broken into smaller pieces. Two recipes come to mind as those that shock home cooks the first time they make them: mashed potatoes, for how much cream and butter is used, and granola, which also has a surprising amount of fat and much more sugar than expected in a healthful snack or breakfast. So I’ve cut back, opting for the lower-glycemic sweeteners like maple syrup and coconut sugar. I use olive oil, but other healthful fats, like coconut oil, would do just as well, and of course, butter is a delicious option. The egg white and plumped flax seeds help bind the granola and make it extra crispy, doing the job that additional sweetener often does. I enjoy this bark over yogurt with fruit for breakfast, and I include it in Archer’s lunchbox as a snack bar.