Honey Almond Egg White Granola

When I make granola as often as every week, I crave new flavors and this Honey Almond Granola is one that I always come back to. This is another one of my egg white granola recipes that uses the binding powder of egg white protein to make clumpy clusters that are nice and crunchy without using a lot of oil or sugar. It is healthy and wholesome with nutritious ingredients, and always satisfies that crunchy craving. I use pure honey and a bit of olive oil to bring it together, then one egg white is the glue to create clusters. If you love making granola, check out all of my granola recipes, including my favorite Tahini Date Granola or this chocolate lover's Cranberry Chocolate Granola as well!

WHY THIS RECIPE WORKS

• Easy to make - this recipe comes together so quickly almost all in one bowl and no stovetop. Homemade granola is so easy to make! You'll never need to get the store-bought version again!
• Healthy granola - there are plenty of nutritious ingredients that make up this granola recipe that you will feel so good about eating it.
• No nut butter granola - I love making granola with peanut butter and other nut butters, but sometimes it's nice to have an alternative, especially if you need a nut-free version for school lunch boxes.
• Crunchy granola clusters - egg white helps bind the oats together to make crunchy clusters.
• Secret ingredient - it's egg white! Not only does egg white add more crunch, but it also adds more protein which makes this homemade granola even more nutritious.
• Stores well - homemade granola has a long shelf life, so you can keep it airtight for weeks, even months.

INGREDIENTS FOR HONEY ALMOND GRANOLA

• Rolled oats - regular large flake rolled oats are essential for this granola. Do not use quick oats because they are more finely ground and will absorb too much of the moisture and it will make the granola more crumbly.
• Almonds - I love using almonds in granola, especially since it pairs so well with honey, and you can also use cashews, pistachios, walnuts, pecans or hazelnuts. All of them are delicious in this recipe.
• Sunflower seeds - they are nutritious and delicious. You can substitute with pumpkin seeds also.
• Pumpkin seeds - pumpkin seeds are also called "pepitas" and they have a really delicious buttery and nutty flavor. When they roast up with the honey, they are so irresistible!
• Flax seed - this is optional and I like the little crunch they add when they toast up.

• Egg white - this is the star ingredient! Its protein not only adds nutrition, but it also is the main binder to make mega clusters and crunch.
• Honey - I almost always make granola with honey or maple syrup. Since honey contains less water than maple syrup, it is a more powerful binder and sweetener. If you prefer a similar recipe with maple syrup, try my Maple Pecan Egg White Granola.
• Spice - a bit of cinnamon adds a warm flavor and fragrance. It really ties all of the flavors together. You can use up to 1 teaspoon.
• Olive oil - I like using olive oil in many of my granola recipes, and you can use any liquid oil. I often make this recipe with unrefined virgin coconut oil which has a lovely coconut fragrance.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE EGG WHITE GRANOLA

• STEP 1). Combine the dry ingredients. Combine rolled oats, chopped almonds, sunflower seeds, pumpkin seeds, flax seeds and cinnamon in a bowl and stir to blend evenly.
• STEP 2). Combine the wet ingredients. Combine honey, olive oil and salt in another bowl and whisk to blend evenly. You can warm up the honey slightly if it is too thick and difficult to mix.
• STEP 3). Combine wet and dry ingredients. Pour the honey mixture into the bowl with the oats and toss it all together so the oats are coated evenly.
• STEP 4). Add egg white. Whisk the egg white in a small bowl with a fork or a small whisk until frothy. Add it to the granola and stir to combine and distribute it evenly.
• STEP 5). Spread it into the pan. Turn it out onto the prepared baking sheet and spread it in an even layer. Pack it down so it is compact.
• STEP 6). Bake. Put it in a cold oven. Turn the oven on to 325 degrees F. Once the oven reaches temperature, set a timer for 30 minutes, rotating the pan halfway, until granola is evenly browned and feels dry to the touch. Transfer it to a wire rack to cool. It may still feel soft (not wet) in the middle and will harden as it cools. Let it cool completely without tossing it, then lift it up in chunks and break it up into whatever size clusters you like.

EXPERT BAKING TIPS

• Do not toss the granola during baking for big clusters. Press it down in an even layer in the pan and bake gently. Line the pan with parchment if you are worried about sticking.
• Rotate the pan to prevent burning in any one spot if your oven has hot spots.
• Let it get golden. This granola needs to bake through sufficiently to evaporate the moisture from the egg white in order to become nice and crunchy, so bake until it is evenly golden without burning it.
• Do not over bake or it can burn easily. If your oven runs hot, then bake at 300 degrees F so it cooks evenly.
• Let the granola cool completely in the baking sheet before lifting up from the pan and breaking into clusters.
• Let cool completely before storing. If you store it while still warm it will steam and lose its crunchiness.

RECIPE FAQ

If you love oats, check out these recipes!

Video

Honey Almond Egg White Granola

Christina Marsigliese, Food Scientist MSc.

This Honey Almond Granola is another one of my egg white granola recipes that uses the binding powder of egg white protein to make clumpy clusters that are nice and crunchy without using a lot of oil or sugar. It is wholesome with nutritious ingredients and always satisfies that crunchy craving.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings 5 cups

Ingredients

  

• 3 ½ cups (350g) old-fashioned rolled oats
• 1 cup (110g) whole raw almonds, coarsely chopped
• ⅓ cup (45g) sunflower seeds
• ¼ cup (30g) pumpkin seeds
• 1 tablespoon flax seeds
• ½ teaspoon ground cinnamon
• ½ cup (120ml) honey
• 2 tablespoons (30ml) olive oil
• ⅛ teaspoon salt
• 1 large egg white, whisked until frothy

Instructions

 

• Line a large cookie sheet with parchment paper.
• Combine rolled oats, chopped almonds, sunflower seeds, pumpkin seeds, flax seeds and cinnamon in a bowl and stir to blend evenly.
• Combine honey, olive oil and salt in another bowl and whisk to blend evenly. You can warm it up gently if you find it is too thick. Pour it into the bowl with the oats and toss it all together so the oats are coated evenly.
• Whisk the egg white in a small bowl with a fork or a small whisk until frothy. Add it to the granola and stir to combine and distribute it evenly. Turn it out onto the prepared baking sheet and spread it in an even layer. Pack it down so it is compact.
• Put it in a cold oven. Turn the oven on to 325°F. Once the oven reaches temperature, set a timer for 30 minutes, rotating the pan halfway, until granola is evenly browned and feels dry to the touch. If you feel like it is getting too dark, take it out of the oven and use a large spatula to flip large portions of it. Try not to break up the clumps if you want your granola to be extra chunky.
• Transfer it to a wire rack to cool. It may still feel soft (not wet) in the middle and will harden as it cools. Let it cool completely without tossing it, then lift it up in chunks and break it up into whatever size clusters you like. Sprinkle in dried fruit.
• The granola keeps at room temperature in an airtight container for at least 3 weeks.