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Honey Almond Egg White Granola
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.
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.
