Vanilla Almond Granola Rework
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Oats toasted golden with almonds, cinnamon, and dark brown sugar, brought together by a mix of melted almond and regular butter. Coconut oil swapped for avocado oil for a milder flavor, vanilla for a hint of warmth. Egg whites whipped to hold the crunch — oat clusters pressed firm. Bake low and slow, listen for the gentle crackle and catch the nutty aroma. Cool without stirring to lock in texture. Swapping out coconut oil helps avoid that strong aftertaste some hate. Adjust baking by color not minutes. Once cooled, break chunks for snacking or pile on fruit and yogurt.
Prep:
15 min
Cook:
38 min
Total:
Servings:
9 servings
#granola
#baking
#snacks
#almond
#homemade
#oven
#breakfast
Granola, that weekend ritual, where you mix basic pantry survivors: oats, nuts, sugar. But it’s more than dumping and baking. Each step matters — the way melted butter blankets the oats; how the egg white binds without sogginess. I ditched coconut oil for avocado oil here — too many tries with coconut left a strange aftertaste. Vanilla’s not just flavor, it’s warmth and balance. Baking lower temp, longer time, means caramelization without burning. Patience. Cool down untouched — it toughens the clusters, no weak bits. Tried folding and stirring while cooling before, ruined texture. Now, chunk time is snacking gold. This is about learning the signals — the aroma, the color, the sound — not watching the clock. Granola’s forgiving if you listen.
Ingredients
- 3 cups old-fashioned rolled oats
- 3/4 cup whole almonds roughly chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 2/3 cup dark brown sugar packed
- 1/4 cup creamy almond butter
- 3 tablespoons unsalted butter
- 3 tablespoons avocado oil
- 1 teaspoon pure vanilla extract
- 1 large egg white
About the ingredients
Old-fashioned oats give chew; skip quick or instant, they turn dusty and powdery when baked. Almonds chopped unevenly add texture contrast. Brown sugar brings moisture and caramel notes — white sugar won’t do. Almond butter supplies nuttiness and richness, blends better melting with butter. Unsalted butter lets you control salt, add separately. Avocado oil chosen for subtle flavor, better than coconut oil’s dominance. Vanilla extract seals the flavor profile, a final whisper. Egg white is crucial — binds, adds crunch, but whip carefully; too stiff causes dry granola, too loose won’t hold. Salt keeps flavors balanced. Measurements flexible — eyeball the mix. Substitutions? Swap almonds for walnuts or pecans, slightly different after toasting. If no almond butter, peanut butter works but changes flavor distinctly. Use flax egg as binder for vegan option but expect softer clusters.
Method
- Heat oven to 295°F. Line baking sheet with parchment or silicone mat.
- Mix oats almonds cinnamon salt sugar in big bowl.
- Low heat, melt almond butter and butter in small saucepan till fluid. Pour to medium bowl.
- Same pan, melt avocado oil briefly, add vanilla, stir gently, combine with butter mix.
- Fold almond butter mixture into oats, coat evenly.
- Whip egg white until soft peaks form — don’t overbeat or dry out. Fold carefully into oat mix. Should be sticky not soupy.
- Press granola in single flat layer on tray. No gaps, presses count for chunk formation.
- Bake around 38 minutes but watch color shift — golden brown edges and toasted nuts smell. Crackling sound fades as moisture leaves.
- Cool granola completely without stirring on rack or sheet minimum 40 minutes.
- Break chunks by hand once firm. Serve straight or paired with berries and thick yogurt.
Cooking tips
Temperature control is key — 295°F is low, so baking is gentle. Grease or line pan to prevent burning on edges. Melting butter and almond butter together ensures even coating and helps spread flavors uniformly. Adding avocado oil and vanilla together after keeps vanilla aromatic without cooking off. Folding egg white at the end traps air, giving that crisp clump finish — skip or overmix and you lose cluster crunch. Press granola firmly to encourage chunk formation, light spreading results in breadcrumbs, fine for topping but not snack bars. Oven times vary, watch for golden edges and nut browning, crackling fades when moisture is gone, good smell is your cue. Cooling granola undisturbed is non-negotiable. Stirring cools down but breaks brittle texture, causing powdery mess. Breaking cooled granola into chunks is satisfying, use hands not spoons to keep chunks intact. Store airtight to maintain crunch, fridge can help in humid climates.
Chef's notes
- 💡 Whip egg white carefully; too stiff = dry crumbly granola, too loose won’t bind oats well. Fold gently to trap air. Watch for soft peaks or just before stiff. Texture shifts fast. Folding, not stirring, keeps clusters dense.
- 💡 Baking low and slow 295°F keeps almonds and sugar caramelizing without burning. Color cues important here, not timer. Crisp edges and toasted nut scent signal readiness. Crackling fades slowly as moisture escapes, listen closely.
- 💡 Press granola firmly with no gaps. Single thick layer forms chunks. Too thin or loose spread means crumbs, good for topping but no big clusters. Dense pressing also traps air pockets, aids crunch after baking.
- 💡 Swap avocado oil for coconut oil to avoid strong aftertaste. Avocado oil mild, less intrusive, vanilla extract added after oil melts keeps aroma intact. Melt almond butter with butter for creamy coat evenly on oats, blends flavors deeper.
- 💡 Cool granola untouched minimum 40 minutes on rack or sheet. Stirring while hot breaks brittle edges, ends with powdery mess. Patience here locks texture. Break cooled slab by hand for chunk size control. Store airtight to preserve crunch; fridge helps if humid.
Common questions
How to know when granola is done baking?
Look for golden edges browning, smell toasted nuts, crackling sound fades. Color beats timer here. Too light means moist, too dark brings bitter. Listen and watch, not just minutes.
Can I substitute nuts or butter?
Almonds can go walnuts pecans, different crunch and flavor. No almond butter? Peanut butter works but shifts taste. Butter unsalted to control salt better. Flax egg vegan binder, softer clusters.
Why does granola get powdery after baking sometimes?
Usually pressed thin or stirred hot. Moisture stays inside. Cooling undisturbed key. Also underbaked cluster bits dry out faster, fall apart. Proper folding egg whites helps hold chunks firm and sticky.
How to store granola long term?
Airtight containers best, fridge can keep fresh in humid spots, but fridge can soften if sealed wrong. Freeze if months ahead. Avoid plastic jars that trap moisture. Paper bags dry but not for long.
