You guys!!!!! I’ve done it! Finally refined my favorite homemade granola recipe until it’s absolutely perfect: Toasty brown, not too sweet, with a kick of sea salt, and clumpy enough to eat out of hand. After many tries, I give you: Perfect Homemade Almond Granola.
I’ve published many granola recipes here and here and here. This recipe for Chocolate Cherry Pecan Cookie Granola is pretty good. But this one here — it’s THE ONE.
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perfect almond granola recipe
3 cups old-fashioned oats
1/2 cup sunflower seeds
1 cup very coarsely chopped toasted almonds
1/4 cup light or dark brown sugar
3/4 teaspoon flaky sea salt (such as Maldon)
1 teaspoon cinnamon
3 tablespoons maple syrup
2 tablespoons honey
2 teaspoons vanilla
1 egg white whisked with 1 tablespoon water
Preheat oven to 300°. Line a large rimmed baking sheet with parchment. In a large bowl, mix together oats, sunflower seeds, almonds, brown sugar, salt and cinnamon. In a smaller bowl, whisk together the egg white and water; add honey, maple syrup and vanilla, and whisk until mixture is blended and very frothy. Pour liquid mixture over oat mixture and, using a large rubber spatula, fold ingredients together until the dry ingredients are well-coated. Spread granola on baking sheet in an even layer, pressing down on the mixture with the spatula. Leave an empty space about as big as your palm in the middle of the baking sheet (this will help the mixture bake evenly.) Bake for about 40 minutes, rotating the baking sheet every 10 minutes, until the granola is well-browned. Let cool completely before breaking into clumps. Store in a plastic bag or container.
What egg white? It is listed in the directions, but not in the ingredients.
See the ingredient list, last item: 1 egg white whisked with 1 tbsp. water.