Preheat oven to 300°F. Line a baking sheet with parchment paper or a non-stick silicone baking mat.
In a large bowl, combine oats, almonds, cinnamon, salt, and C&H® Dark Brown Sugar.
2 1/2 cups Old-fashioned oats, 3/4 cup slivered almonds, 1 tsp. ground cinnamon, 1/2 tsp. salt, 1/3 cup C&H® Dark Brown Sugar, packed
In a small saucepan over low heat, melt almond butter and unsalted butter. It should be melted and a smooth consistency. Pour into a medium bowl. Melt the coconut oil in the same pan over low heat. Add the melted coconut oil and vanilla to bowl. Combine.
1/3 cup almond butter, creamy, 4 Tbsp. unsalted butter, melted, 1/4 cup coconut oil, melted, 1 tsp. vanilla extract
Fold almond butter mixture into oats. Beat the egg white until soft peaks form. Fold egg white into oat mixture. Oats should be moist.
1 large egg white, beaten to soft peaks*
Spread granola onto prepared baking sheet and press into an even layer. Place in oven and bake for 35-40 minutes or until golden brown.
Remove from the oven. Let cool completely without stirring for 45 min. Break granola into chunks and enjoy as is or with fruit & yogurt.