Cool things are happening, people. Cool things are happening.
This easy, naturally sweetened granola requires simple methods and just 9 basic ingredients!
It all starts with aquafaba, or chickpea brine, that’s been whipped until light and fluffy. This mocks egg whites, coats the granola, and helps it become crispy without any added oil! Magic.
Next comes your dry ingredients. We kept things pretty classic with oats, coconut, chia seeds, and nuts. But it will work with just about any combination of these ingredients – and it’ll likely even work grain-free if that’s your thang.
Once mixed, it’s time for the oven. Bake at a low-ish temp for about 30 minutes and you’re in the money – ya know, granola money!
We hope you LOVE this granola! It’s:
Easy to make
& Kind of addicting
We’ve been loving this granola straight up with almond or coconut milk. We also love it atop things like our Mango Coconut Yogurt, Perfect Bowl of Oats, Super Green Spirulina Smoothie and Tahini Chocolate Soft Serve!
If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram. Cheers, friends!
Aquafaba Granola (Oil-Free!) Print Friendly Version Prep time Cook time Total time An easy-to-make vegan, gluten-free granola made oil-free thanks to aquafaba! Just 9 ingredients and simple methods required. A delicious, naturally sweetened breakfast or snack! Author: Minimalist Baker Recipe type: Breakfast Cuisine: Vegan, Gluten-Free Serves: 3 3/4 cups (15 servings) Ingredients GRANOLA
- 3 cups (270 g) gluten-free rolled oats*
- 1 cup (~100 g) chopped raw nuts (pecans / slivered almonds)
- 1/2 cup (40 g) desiccated or shredded coconut (unsweetened)
- 1 Tbsp (10 g) chia seeds
- 1/4 cup (48 g) coconut sugar (or other dry sweetener of choice)
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/4 cup (60 g) aquafaba
- 1/4 cup (60 ml) maple syrup, plus more to taste (or other liquid sweetener of choice)
- optional: 1 tsp vanilla extract
- optional: 1/4 cup (40 g) dried blueberries (or other dried fruit)
FOR SERVING (optional)
- Dairy-free milk
- Fresh or frozen fruit (banana, berries, etc.)
- Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper.
- To a large mixing bowl, add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cinnamon. Stir to combine.
- Add aquafaba (chickpea brine) to a small mixing bowl and use an electric mixer to whip into loose peaks (see photo). This can take up to 10 minutes, usually 5. (If it has trouble blending, add a little cream of tartar to help peaks form.)
- Add maple syrup and vanilla (optional) to the aquafaba and beat for 30 seconds more. Pour the aquafaba mixture over the dry ingredients and fold to coat (see photo).
- Spread the mixture evenly onto a parchment-lined baking sheet and bake for 28-35 minutes (or until fragrant and deep golden brown). Stir a bit near the halfway point and flip the pan around to ensure even baking.
- Let cool completely. Then add dried fruit (optional) and toss. Place in a container that has an airtight seal and it should keep for 2-3 weeks at room temperature. Store in the freezer up to 1 month (sometimes more).
Notes *To keep this recipe grain-free, sub the rolled oats for a mixture of additional coconut, nuts, and seeds, similar to this recipe.
*Nutrition information is a rough estimate based on a 1/4-cup serving size (1/15 of the recipe) calculated without optional or serving ingredients. Nutrition Information Serving size: 1/4 cup (1 of 15 total servings) Calories: 174 Fat: 8.7 g Saturated fat: 2.3 g Carbohydrates: 22.2 g Sugar: 7.1 g Sodium: 79.8 mg Fiber: 3.6 g Protein: 3.2 g 3.5.3226