Pumpkin Spice Granola Bark

• Refrigerated

  • 1 Egg white

• Condiments

  • 2 tbsp Honey
  • 1 tbsp Maple syrup

• Pasta & Grains

  • 1 cup Oats, gluten-free

• Baking & Spices

  • 2 tsp Pumpkin spice
  • 1/2 lb Semi-sweet chocolate, high quality
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Other

  • 2 cups Mixed nut mix with pumpkin seeds. roasted and salted is fine, but there shouldn’t be any other extras

Found on flurriesofflour.com

Description

Ingredients

• 2 cups mixed nut mix with pumpkin seeds. Roasted and salted is fine, but there shouldn’t be any other extras
• 1 cup uncooked gluten-free oats
• 2 tsp. pumpkin spice
• 1 egg white
• 1 Tbsp. melted coconut oil
• 2 Tbsp. honey
• 1 Tbsp. maple syrup
• 1 tsp. vanilla
• ½ to a pound of high-quality semi-sweet chocolate

Directions

• Preheat the oven to 350°.
• In a bowl, combine the trail mix, oats, pumpkin spice, egg white, melted coconut oil, honey, maple syrup, and vanilla until thoroughly mixed.
• Line a small sheet pan with foil, baking paper, or Silpat and spill the trail mix mixture out. Shape it into a tightly-fitting rectangle shape (it doesn’t have to be perfect).
• Place in the oven for fifteen to twenty minutes, or until the granola is hard and baked together. Check the granola often because it can burn quickly.
• Take the granola out of the oven and let cool for fifteen minutes.
• Meanwhile, melt the chocolate in a double boiler.
• Gently turn the brick of granola over, then pour the chocolate over the entire thing.
• Place in the fridge to allow the chocolate to fully harden, then break into pieces!