1/2 cup mini chocolate chips
1/2 cup mini M&Ms
3 cups rolled ("old-fashioned") oats
1 cup unsweetened shredded coconut
1/2 cup sliced almonds
1/2 cup wheat germ
1/4 teaspoon salt
1/4 cup maple syrup
1/2 cup brown sugar
4 tablespoons water
1/4 cup canola oil
1 egg white
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Line a 10x15-inch baking sheet with parchment paper so it hangs over the edges. Mix the chocolate chips and M&Ms in a small dish and put them in the freezer. Mix the oats, coconut, almonds, and wheat germ in a large bowl.
In a microwave-safe 2-cup measure, mix the salt, syrup, brown sugar, and 1 tablespoon water. Microwave for 30 seconds and stir. Microwave for another 30 seconds, or until the sugar has dissolved. Don't walk away and get sucked into checking Facebook because sugar syrup boiling over in your microwave is not something you want to see.
In another small measuring cup, whisk the remaining 3 tablespoons water, the vanilla, the oil, and the egg white. Drizzle it over the oat mixture and toss to combine. Drizzle the syrup mixture over the oats, et al., and toss to mix well. Set aside to cool for 10 minutes, stirring occasionally.
Sprinkle about 2/3 of your frozen chocolate-chip/M&M mixture over the oats and toss gently to distribute. Dump the whole mixture into your pan and spread and press evenly. If one part is a little thicker than another, make sure it's the edges. Sprinkle your remaining chocolate/candy mixture evenly over the surface and press gently.
Bake for 30-45 minutes, rotating your pan halfway through. You want your bark to be golden brown in the center or it won't be crunchy. Cool on a wire rack before breaking into irregular pieces and storing airtight. It'll keep about a week. Recipe adapted from Best Lunch Box Ever by Katie Morford.