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Author Notes: This granola is the epitome of a fall pantry staple. However, I should warn you: it never lasts long in our house. The combination of cinnamon and vanilla extract makes this granola reminiscent of a perfect oatmeal cookie, even though, unlike a cookie, it contains very little sugar. Instead, much of the sweetness comes from plump golden raisins, whose moist texture are offset by heart-healthy, breakfast/after-school snack-approved whole almonds, which add the ideal amount of crunch to the perfectly golden clusters that will form on your baking sheet, thanks to an excellent granola-making binder: a single, magical egg white. - Angela Brown
Makes about 4 cups
- 1 large egg white
- 3 cups old-fashioned oats
- 1/2 cup honey
- 1/4 cup olive oil
- 1 tablespoon whole flaxseed
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup almonds, roughly chopped
- 1/2 cup golden raisins
- Preheat the oven to 300 degrees. Line a baking sheet with parchment paper. Set aside.
- Combine egg white, oats, honey, olive oil, flaxseed, brown sugar, salt, cinnamon, vanilla, and almonds in a large bowl. Toss to combine. Evenly spread the mixture on the parchment-lined baking sheet.
- Bake the granola, stirring every 10 minutes, until golden brown, about 40 minutes. Remove from the oven and immediately mix in the raisins. Allow the mixture to cool completely before transferring to an air-tight container.
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