Savory Oat-Crusted Almond Bites with Herbs and Parmesan

Name: Savory Oat-Crusted Almond Bites with Herbs and Parmesan
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Fusión
Ingredients: 5.3 oz raw whole almonds; 1/2 cup rolled oats; 1/3 cup finely grated Parmesan cheese; 1 large egg white; 2 tsp olive oil; 1 tsp dried rosemary; 1 tsp dried thyme; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1/3 tsp fine salt

An original crunchy snack of whole almonds coated in a thin crust of oats, Parmesan, dried herbs, and egg white, then baked until golden and fragrant. Perfect for snacking or serving on an appetizer board.

15 minPrep

20 minCook

35 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

150 g raw whole almonds (unsalted)
40 g rolled oats (crushed lightly)
30 g finely grated Parmesan cheese
1 unit egg white
10 ml olive oil
1 g dried rosemary (chopped entre the dedos)
1 g dried thyme
2 g garlic powder
1 g black pepper (freshly ground)
2 g fine salt

Nutrition facts

per serving

246 kcal

Calories

10.1 g

Protein

9.2 g

Carbs

19.8 g

Fat

3.6 g

Fiber

5.6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsTree NutsGluten

Instructions

1
Preheat the oven to 180 °C / 350 °F and line a small baking tray with parchment paper.
2
Lightly pulse the rolled oats in a food processor or crush them with a mortar to get a finer texture, but not flour. Mix them in a bowl with the Parmesan, dried rosemary, dried thyme, garlic powder, black pepper, and fine salt.
3
In another bowl, whisk the egg white with the olive oil for 20 to 30 seconds until slightly foamy.
4
Add the raw whole almonds to the egg white bowl and toss well so they are lightly coated.
5
Transfer the almonds to the oat, Parmesan, and herb mixture, stirring until all the almonds are evenly coated.
6
Spread the almonds in a single layer on the prepared tray, leaving a little space between them.
7
Bake at 180 °C / 350 °F for 16 to 20 minutes, stirring once halfway through, until the coating is golden and dry.
8
Remove the tray from the oven and let the almonds cool for 10 minutes on the tray so they finish crisping up before serving.

Chef tips

For an extra crisp finish, leave the almonds in the turned-off oven for 5 more minutes with the door slightly open. Watch closely at the end so the Parmesan does not burn.

Substitutions

You can replace Parmesan with a grated aged vegetarian hard cheese. Rosemary and thyme can be swapped for dried oregano or an Italian herb blend. Almonds can be replaced with hazelnuts for a different texture, keeping allergens in mind.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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