Sheet Pan Granola Bark

Show me a time-saving shortcut in the kitchen and I love doing it every time. One bowl peanut butter cookies? Yes, please. Pizza dough without kneading? Bring it on. A sheet pan recipe of any kind? Add to Cart.

This sheet pan granola rind falls squarely into the plain sheet pan category. It’s everything I love about granola bars, just a little more rustic and a little less fussy.

The recipe balances good taste with good ingredients so it feels like a treat. It’s also nut-free, making it ideal for people with a nut allergy or children attending a nut-free school.

How to make crispy, crunchy granola rind

The method for making granola rind begins like any granola: stack the dry ingredients in one bowl, whisk the wet ingredients together in another, and then mix the two together. The next step is where things get interesting.

Instead of pouring the mixture over a baking sheet, pound it firmly into what looks like a giant granola bar covering the surface of a sheet pan. After baking and cooling, break the giant bar into jagged shards of crispy rind.

Why add egg white to granola rind?

While protein isn’t standard in granola recipes, it’s a key ingredient when it comes to granola rind. Think of it as the “glue” of the recipe—the ingredient that helps hold the rind together in large chunks and provides extra crispiness.

If you choose to make this without the egg, it will be just as delicious, but it won’t hold together in the same way.

Simple swaps and variations

The balance of flavors in this granola bark really works, but there’s always room for experimentation. Here are some variations worth trying:

• Swap chopped nuts for the pumpkin or sunflower seeds (or both!). Raw almonds, walnuts, pecans, and hazelnuts are all excellent substitutes.
• If you can’t get your hands on crystalized ginger, use 1/2 heaping teaspoon ground ginger and add 1 additional packed tablespoon brown sugar.
• For a tropical twist, add 1 cup unsweetened shredded coconut, cut the flax to 1/4 cup, and add 2 more tablespoons water.

• Bring this recipe into the dessert realm by brushing the top of the cooled rind with melted dark chocolate before breaking into pieces.
• Use another oil in place of olive oil, such as avocado oil, melted unrefined coconut oil, or canola oil.
• Experiment with other warming spices or a spice combo instead of pumpkin pie spice, like cinnamon, cardamom, and ginger.
• For a vegan version, swap out one flax egg for the egg white (use half the amount in this recipe). It’s a bit crumbly, but still delicious.

Storage and serving ideas

Store the bark by stacking the pieces in a spacious jar or cookie jar where it will keep for a good 2 weeks. If you’re packaging granola rind for takeout (say, at a school luncheon), make sure you put it in a sturdy container rather than a bag so it stays in big chunks (though crumbled is no less tasty).

Here are a few other ways to enjoy it:

• Eat as a snack with a glass of milk or a cup of tea
• Sprinkle yoghurt and fresh fruit on top
• Brush the rind with a teaspoon or two of your favorite nut or seed butter
• Crumble it up on a smoothie or smoothie bowl
• Enjoy as an after-dinner treat or as a topping for ice cream or frozen yogurt

Get your cereal on

• Sweet and salty granola with three seeds
• Crispy Banana Nut Granola
• Homemade granola bars
• Cherry-almond granola with vanilla crumble
• Granola bars with peanut butter and honey