Pulse the oats in a blender to create a mix of textures—some fine, some hearty. In a bowl, whisk together the oats, almond flour, baking powder, salt, cinnamon, and nutmeg.

In a separate bowl, beat the coconut oil (or butter), cane sugar, and coconut sugar with a hand mixer or stand mixer until smooth and creamy. Add the egg and vanilla, then mix again until fully combined.

Add the dry ingredients to the wet and mix until a dough forms. Press the dough into a flat, even layer (about ¼-inch thick) on a parchment-lined baking sheet.

Preheat the oven to 350°F. Bake for about 12 minutes, or until the edges are lightly golden. The center may look soft, but it will firm up as it cools.

Cool:

Let the bark cool completely on the tray—this is key for that signature chewy-crisp texture.

Powdered sugar option: Mix powdered sugar with milk and vanilla to a thick, drizzly consistency.

Warm coconut butter, coconut milk, and maple syrup together until smooth and pourable.

Break the cooled cookie sheet into rustic bark pieces. Lightly dip just the tops into the icing to get that nostalgic speckled look—don’t fully dunk.

Let the icing firm up for about 1 hour at room temp, or chill in the fridge to speed things up.