Granola — Recipe 17 of 60
Pumpkin Seed & Oat Granola Bark
A thin, crispy granola bark that you break into irregular pieces and snack on throughout the day. Easier to make than granola bars, more interesting than plain granola, and completely customizable. Make one tray on Sunday and it lasts the entire week.
Nutrients (per serving)
- Calories
- ~220kcal
- Protein
- ~7g
- Carbs
- ~26g
- Fat
- ~10g
Ingredients
What you need
- 01150g rolled oats
- 024 tbsp pumpkin seeds
- 033 tbsp sunflower seeds
- 041 tbsp black chia seeds
- 053 tbsp honey or maple syrup
- 062 tbsp coconut oil, melted
- 071 tsp vanilla extract
- 081 tsp cinnamon
- 09½ tsp ground ginger
- 101 pinch of salt
- 112 tbsp dark chocolate chips or cacao nibs (optional)
Instructions
How to make it
- 01
Preheat oven to 160°C.
- 02
In a large bowl combine oats, pumpkin seeds, sunflower seeds, cinnamon, ginger and salt. Mix well.
- 03
In a small bowl whisk together melted coconut oil, honey and vanilla extract until combined.
- 04
Pour the wet mixture over the dry ingredients and toss thoroughly until every oat and seed is evenly coated.
- 05
Line a large baking tray with parchment paper and spread the mixture in a very thin, even layer across the entire tray. The thinner the layer the crispier the bark — aim for no more than 5mm thick.
- 06
Press down firmly with the back of a spoon or spatula to compact the mixture — this is what creates a solid bark rather than loose granola.
- 07
Bake for 18–22 minutes until deep golden brown. Watch carefully after 15 minutes as it can burn quickly.
- 08
Remove from oven and immediately sprinkle chia seeds and chocolate chips on top if using — the residual heat will slightly melt the chocolate.
- 09
Let cool completely on the tray without touching or breaking — at least 30 minutes. It will harden significantly as it cools.
- 10
Once fully cooled and hardened, break into irregular pieces by hand.
- 11
Store in an airtight container at room temperature for up to 2 weeks.
The science
Why it's good for you
The thin baking technique used for granola bark creates maximum crunch with minimal added fat compared to traditional granola. Pumpkin seeds are the nutritional star here — rich in magnesium for muscle and nerve function, zinc for immunity, and antioxidants that fight cellular damage. Sunflower seeds add vitamin E, one of the most important fat-soluble antioxidants for skin health and inflammation control. Chia seeds sprinkled after baking retain their omega-3 content which would otherwise be partially destroyed by heat. A crunchy, satisfying snack with genuine nutritional depth.