It’s alllll about those clustered bits.
instead of the traditional white sugar. Never cooked with coconut sugar before? Me neither. I was surprised to find it has a nutty, almost coffee-ish smell and imparts a brown sugar-like flavor into the granola. .is the addition of an egg white. It helps bind the mixture together and makes it extra crispy, "doing the job additional sweetener often does," as Prueitt says in the recipe.
Another perk of the recipe: it's very adaptable. Prueitt suggests flax or chia seeds; almond or hazelnut flour; maple syrup or honey; and olive or coconut oil. I'm a huge fan of recipes that encourage swapping, so just reading over the ingredient list on this one sold me. It's also easy to swap out the almonds for other nuts , and the cinnamon for other flavorings .
Prueitt likes eating the bark with yogurt with fruit for breakfast. But since you can break the bark into large pieces, it also makes a perfect lunchbox treat for her 9-year-old daughter Archer. I'll be making it for an on-the-go snack, my post
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