Ingredients
1 large egg white
1/4 cup packed light-brown sugar
1/4 cup pure maple syrup
3 tablespoons extra-virgin olive oil
1 1/2 cups old-fashioned rolled oats
3/4 cup unsweetened shredded coconut
1/3 cup chopped almonds
1/4 cup pepitas
1/4 cup flaxseeds
2 tablespoons fine or super-fine almond flour
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation
Preheat oven to 325°F. In a large bowl, whisk egg white until frothy; whisk in brown sugar, maple syrup, and oil. Add oats, coconut, almonds, pepitas, flaxseeds, almond flour, cinnamon, and salt; stir to combine.
Firmly press mixture evenly into bottom and all the way to edges of a parchment-lined 9-by-13-inch rimmed baking sheet or pan.
Bake, rotating once, until golden and crisp, about 45 minutes. Let cool completely; break into pieces. Store in an airtight container at room temperature up to 1 week or freeze up to 3 months.
