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Aquafaba Granola (Oil-Free!)

Breakfast bowls filled with crunchy naturally sweet oil-free granola topped with fresh fruit

Good news! All of the most delicious things on the planet no longer require oil (apparently). Like roasted vegetables, french fries, and cake! Now granola?

Cool things are happening, people. Cool things are happening.

Cutting board with oats, pecans, almonds, dried blueberries, maple syrup, cinnamon, coconut, and chia seeds for our vegan gluten-free granola recipe

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.

Freshly whipped aquafaba for making homemade oil-free granola

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.

Mixing bowl filled with ingredients for making homemade gluten-free granola

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!

Stirring aquafaba into dry ingredients for crunchy naturally sweet oil-free granolaParchment-lined baking sheet filled with homemade gluten-free vegan granola

We hope you LOVE this granola! It’s:

Crispy
Crunchy
Golden brown
Naturally sweet
Easy to make
Wholesome
& 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 granola is your thing, be sure to check out a few of our other favorites: Sea Salt Dark Chocolate Granola, 7-Ingredient Quinoa Granola, and Peanut Butter Chocolate Chip Granola.

If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram. Cheers, friends!

Using a spoon to grab a bite of granola for a gluten-free vegan breakfast

Print
Bowls and baking sheet of homemade Vegan Oil-Free Granola topped with fresh fruit
4.83 from 39 votes

Aquafaba Granola (Oil-Free!)

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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 15 (1/4-cup servings)
Category: Breakfast
Cuisine: Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 2-3 weeks

Ingredients

US Customary - Metric

GRANOLA

  • 3 cups gluten-free rolled oats*
  • 1 cup chopped raw nuts (pecans / slivered almonds)
  • 1/2 cup desiccated or shredded coconut (unsweetened)
  • 1 Tbsp chia seeds
  • 1/4 cup coconut sugar (or other dry sweetener of choice)
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup aquafaba
  • 1/4 cup maple syrup, plus more to taste (or other liquid sweetener of choice)
  • 1 tsp vanilla extract (optional)
  • 1/4 cup dried blueberries - or other dried fruit (optional)

FOR SERVING (optional)

  • Dairy-free milk
  • Fresh or frozen fruit (banana, berries, etc.)

Instructions

  1. Preheat oven to 325 degrees F (162 C) and line one baking sheet (or more as needed) with parchment paper.

  2. To a large mixing bowl, add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cinnamon. Stir to combine.
  3. Add aquafaba (chickpea brine) to a 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.)

  4. 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).
  5. Spread the mixture evenly onto a parchment-lined baking sheet(s) 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.

  6. 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 3 months (sometimes longer).

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 calculated without optional or serving ingredients.

Nutrition Per Serving (1 of 15)

  • Calories: 174
  • Fat: 8.7g
  • Saturated fat: 2.3g
  • Sodium: 79.8mg
  • Carbohydrates: 22.2g
  • Fiber: 3.6g
  • Sugar: 7.1g
  • Protein: 3.2g
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110 Comments 10 ingredients or less, Breakfast, Dairy-Free, Fall, Gluten Free, Grain-Free, Oil-Free, Recipes, Refined Sugar-Free, Snacks, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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Talk About It

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All commentsI made thisQuestions
  1. Avatar for CrystalCrystal says

    May 20, 2018 at 8:09 am

    will this help make the granola clumpier as well?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 20, 2018 at 5:16 pm

      If you add slightly less dry ingredients to the wet ingredients, it usually helps the granola clump more. And try not to stir during baking or cooling, which also encourages clumping.

      Reply
  2. Avatar for RMRM says

    May 20, 2018 at 8:17 am

    Can I use maple syrup instead of coconut sugar?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 20, 2018 at 5:16 pm

      I think so, but we haven’t tried it that way. It may make the granola a bit too wet. Perhaps scale back to 2 Tbsp and go from there. Or, add more oats or coconut to compensate.

      Reply
      • Avatar for MarcyMarcy says

        May 23, 2018 at 12:41 pm

        I only used 2 TBSP of the coconut sugar and it came out great!

        Reply
    • Avatar for Xavier WaterkeynXavier Waterkeyn says

      May 20, 2018 at 9:07 pm

      Yes, but mix it in with the Aquafaba after you whip it so that the sweetness of the syrup distributes itself more evenly.

      Reply
    • Avatar for KikiKiki says

      June 23, 2018 at 6:44 am

      I skipped coconut sugar in the dry mix and added more maple syrup to the aquafaba mix – turned out great!! Was super crunchy :-)

      Reply
  3. Avatar for Jerilyn DufresneJerilyn Dufresne says

    May 20, 2018 at 10:21 am

    How long does Aquafaba last in the fridge?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 20, 2018 at 1:38 pm

      Hi Jerilyn! The rule of thumb is to treat it like egg whites. A few days shouldn’t be a problem in anyone’s fridge, but if you plan on keeping it more than a week or two, you’re probably better off freezing it.

      Reply
      • Avatar for Jen M.Jen M. says

        May 20, 2018 at 3:25 pm

        In my experience it de-fluffs in the fridge but will easily re-fluff when you mix it again. So don’t panic and throw it away if you go to retrieve it and it’s totally watery again. It will re-fluff! ?

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          May 20, 2018 at 5:17 pm

          Thanks, Jen!

          Reply
      • Avatar for Jerilyn DufresneJerilyn Dufresne says

        May 20, 2018 at 4:57 pm

        Thanks bunches.

        Reply
  4. Avatar for RomiRomi says

    May 20, 2018 at 11:07 am

    Loved the fact that I can indulge in granola without worrying about oil content.
    However, I felt the with-oil version was a bit tasttier (maybe because it had added flavor from coconut oil?). I would still make this again :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 20, 2018 at 5:17 pm

      It’s a different kind of crunch, perhaps that’s what you enjoyed slightly more with the oil version. You could also always scale back on oil by subbing aquafaba but not remove it completely. Hope that helps!

      Reply
  5. Avatar for LaurenLauren says

    May 20, 2018 at 1:43 pm

    This was amazing!! I was skeptical it wouldn’t be crunchy, but I was wrong. I didn’t miss the oil at all. My husband loves it too.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 20, 2018 at 5:18 pm

      Great, thanks Lauren!

      Reply
  6. Avatar for Terri DuckworthTerri Duckworth says

    May 20, 2018 at 1:49 pm

    Genius!! Thank You!!!
    Curious to know it the liquid from black beans might work also?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 20, 2018 at 5:18 pm

      Unfortunately I’ve heard chickpea water works best, and the other beans don’t whip as well and also taste more of the bean.

      Reply
  7. Avatar for JenniferJennifer says

    May 20, 2018 at 2:54 pm

    Way too excited to try this!!! Trying to reduce fat!! Ps Love your cookbook!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 20, 2018 at 5:18 pm

      Thanks, Jennifer!

      Reply
  8. Avatar for BevBev says

    May 20, 2018 at 4:35 pm

    I’m glad that you are embracing the oil-free movement! We try to eat as oil-free as possible so I’m always looking for recipes that are oil-free. I can’t wait to try this! Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 20, 2018 at 5:19 pm

      We love providing options for everyone – oil and oil-free eaters!

      Reply
  9. Avatar for pampam says

    May 20, 2018 at 4:58 pm

    Made this today, and loved it. Thanks so much. I’m thinking of using it as a crisp topping on a hot peach/ blueberry filling.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 20, 2018 at 5:19 pm

      SMART!

      Reply
  10. Avatar for HannahHannah says

    May 20, 2018 at 5:07 pm

    Hi hi! I always sprout my chickpeas before cooking them in my instant pot…can I consider the cooking liquid aquafaba?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 20, 2018 at 5:19 pm

      Perhaps, I’ve heard you have to cook it down first before it will work. And it may not whip as well. But let us know if you give it a try!

      Reply
  11. Avatar for Cassie Thuvan TranCassie Thuvan Tran says

    May 20, 2018 at 5:47 pm

    Thank you for this amazing and creative recipe! I have made oil free granola in the past, but there are way too little recipes showcasing oil free granola! Glad that you used aquafaba too–it goes to show all the possibilities of its uses! This granola looks amazing and I’d want to add cacao powder to make a chocolate granola! Totally would eat the WHOLE batch of granola in one go!

    Reply
  12. Avatar for PriscillaPriscilla says

    May 20, 2018 at 6:08 pm

    I just made this granola and am pleased to report that it was very successful! Super crunchy! I feel like you read my mind – I have been looking for a health granola recipe for some time and had not found one without oil that still crisped up. I actually cut the salt and dry sugar in half, and it was still delicious, so I have no doubt the recipe as written is even more delicious! I was kinda scared about the aquafaba b/c I have had some aquafaba fails :( but I just sprinkled in a little cream of tartar, and it whipped right up (I used the liquid from Bush’s organic chickpeas). Thanks for the keeper!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 21, 2018 at 11:32 am

      Thanks, Priscilla!

      Reply
  13. Avatar for Lydia LuzLydia Luz says

    May 20, 2018 at 6:11 pm

    Friends,
    Is it that unusual to find an oil-free granola recipe? Mine is a riff off a simple oats-almonds-cinnamon-coconut flake recipe. The liquid is provided by honey mixed into a 1/4 cup of apple juice. Then the dried fruit mixed in later. (Vegans could replace the honey with maple syrup.)
    I’m curious to try the aquafaba recipe but just sayin’ there’s a less complicated recipe.

    P.S. I love your recipes!

    Reply
    • Avatar for MaryMary says

      May 24, 2018 at 7:25 am

      I bet using apple juice an honey is delicious! It’s a lot of sugar for some people, though, which is why the Aquafaba is appealing to some.

      Reply
  14. Avatar for Ashleigh W.Ashleigh W. says

    May 20, 2018 at 7:36 pm

    Just pulled this out of the oven :) I used agave nectar instead of maple syrup to cut down on the glycemic index a bit more. I’m also planning to use a mixture of dried blueberries and cherries once it cools. Thanks for the great recipe!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 21, 2018 at 11:32 am

      Thanks for sharing!

      Reply
  15. Avatar for jilljill says

    May 21, 2018 at 10:30 am

    has anyone tried whipping the bean juice in a Vita-mix instead of with a mixer?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 21, 2018 at 11:32 am

      We haven’t, but I’d guess it works. Let us know how it goes!

      Reply
    • Avatar for KimbeeKimbee says

      June 13, 2018 at 8:30 am

      Aquafaba FB Group I joined recently says blenders & food processors DO NOT work. Need to use a good stand mixer like Kitchen Aid. I am personally inexperienced, but remember reading this in comments. Eager to get started and will def be making this granola! Thanks for the recipes.

      Reply
  16. Avatar for MishaMisha says

    May 22, 2018 at 11:00 am

    Good news indeed!
    I can’t express how much I love your super chunky granola recipe. It’s so good that I’ve had to start limiting how often I make it as I’d find myself in the kitchen in the middle of night scoffing handfuls of the stuff! This oil free version is perfect and I cannot wait to make this, I’m genuinely excited =]
    You’re my hero, Dana!

    Reply
  17. Avatar for Chloe SingletonChloe Singleton says

    May 22, 2018 at 12:45 pm

    I made this granola and it turned out delicious!!
    I was curious to see how it would turn out with the aquafaba, and it turned out great!
    Thanks Dana for this simple and yummy recipe!

    Reply
  18. Avatar for Nicola D-LNicola D-L says

    May 22, 2018 at 2:09 pm

    THis granola is seriously amazing! I was a little dubious of the idea but OH MY it works!
    I blitzed up walnuts and some mixed seeds instead of chopped nuts and desiccated coconut.
    This is my new go-to granola recipe, looking forward to experimenting with different flavours too! Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 22, 2018 at 9:28 pm

      Yay!

      Reply
  19. Avatar for MegMeg says

    May 22, 2018 at 3:29 pm

    Delicious! And very easy. I love using the aquafaba instead of oil — adding all that oil to granola always felt odd. This granola is wonderful with yogurt and fruit — I’ve been enjoying it every morning since I made it a few days ago. Many thanks for this easy, tasty recipe.

    Reply
  20. Avatar for MaryMary says

    May 23, 2018 at 6:42 am

    Thanks for the recipe Dana ! I made it exactly as posted . It’s really yummy but it didn’t clump at all !

    Reply
  21. Avatar for MarcyMarcy says

    May 23, 2018 at 12:31 pm

    If this recipe doesn’t secure your position as a goddess, I don’t know what will. I subbed pumpkin seeds for the nuts, which came out amazing. And my house smells so good!

    Reply
  22. Avatar for ViviVivi says

    May 23, 2018 at 12:45 pm

    I’m totally on board for all things aquafaba and I want to buy a cookbook solely for aquafaba based recipes but I don’t know which one to buy! I really respect your opinion so could your review the aquafaba cookbooks by Rebecca Coleman, Zsu Dever, and Kelsey Kinser? Maybe post a comparison?

    Reply
  23. Avatar for CarlyCarly says

    May 23, 2018 at 12:54 pm

    Totally fantastic recipe! I used more nuts and seeds and less oats, and am absolutely jazzed with the results. Crunchy, toasty, absolutely perfect. It is all I can do to keep away from just eating it dry by itself as a snack!

    Reply
  24. Avatar for yulcayulca says

    May 24, 2018 at 2:56 am

    We are eating chickpeas all the time, so we always have aquafaba at hand – this stuff is magic (want to try your vegan mayo soon, btw :D)! And instead of simply replacing the empty granola box with the supermarket stuff we usually buy for our daily oatmeal, I just made a batch of this. Cooling down right now, but already smells delicious and I’m guessing it will become a staple around here. Thanks so much!

    Reply
  25. Avatar for JayneJayne says

    May 24, 2018 at 11:12 am

    I love this recipe! I don’t like coconut, so substituted in some various nuts and hemp seeds. It is delicious and will become a staple in my kitchen. Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 24, 2018 at 11:58 am

      Lovely, thanks Jayne! Would you consider leaving a rating next time? It really helps us out!

      Reply
  26. Avatar for MichelleMichelle says

    May 28, 2018 at 12:56 pm

    I saved the chickpea brine for this recipe while making your AMAZING Sunflower Chickpea Sandwich- it was SO SO good, I made it twice in 3 days, and plan to make it all summer long. So good. Anyway, I had first made this granola using chickpea brine at room temperature and it took the full five minutes to reach a whipped peak consistency. The granola browned too much in my oven using the recommended times, so I am making it again as we speak and will bake shorter. What I wanted to mention is that I had chickpea brine in the fridge and when I made the aquafaba right now, it literally took less than a minute to reach the correct consistency- have you noticed this- that if the chickpea brine is cold, it whips ups much quicker? Anyway, thanks for the great recipes. I have made tons of your recipes- and I must say that Sunflower Chickpea Sandwich is incredible!!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 30, 2018 at 8:08 pm

      Yay! Thanks, Michelle! I haven’t noticed much of a difference in whipping aquafaba when at different temperatures but maybe you’re onto something! Thanks for sharing!

      Reply
      • Avatar for MichelleMichelle says

        May 31, 2018 at 10:30 am

        I made the Sunflower Chickpea Sandwich AGAIN and then used the chickpea brine for the oil free granola again : ) I put the brine in the freezer for about 7-10min to cool it down and it worked again- I was able to whip up aquafaba in about a minute : )

        Reply
  27. Avatar for RachelRachel says

    May 28, 2018 at 3:59 pm

    Came our great as far as texture for the granola. Nice and crunchy! A little sweeter than my personal preference, so I will probably omit the coconut sugar next time or just use less than 1/4 cup.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 30, 2018 at 8:08 pm

      Thanks for sharing, Rachel!

      Reply
  28. Avatar for Robin MediciRobin Medici says

    May 28, 2018 at 4:29 pm

    This way the most successful oil free granola I’ve made! I’ve tried pureed fruit, baby food or diluted honey but they were TOO crunchy, too brown, never quite right. This was nicely browned, crisp and just sweet enough. This is it! No more searching? Thank you!!!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 30, 2018 at 8:09 pm

      Whoop! Thanks, Robin!

      Reply
  29. Avatar for JudithJudith says

    May 30, 2018 at 2:13 am

    Hello – I’m a huge fan of yours but have never left a comment before so I’m being brave. I have your free book and I also bought your Everyday Cooking book from Amazon and, although nothing of mine ever looks like your photos :-) the food always tastes good. So, onto the granola, I made this today and although I had to use loads more aquafaba than the recipe suggested, and forgot the maple syrup, the end result is amazing. Thank you so much for all your hard work in producing really brilliant recipes.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 30, 2018 at 1:10 pm

      Thanks for sharing, Judith! So glad you’re enjoying the recipes.

      Reply
  30. Avatar for LaanaLaana says

    May 30, 2018 at 11:57 am

    This turned out great! Crunchy, flavourful, satisfying and fresher tasting than granola made with oil. I skipped the sugar and as I had no maple syrup i substituted it with rose syrup. I also added some grounded flax seeds and freeze dried berries. Will make again! Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 30, 2018 at 1:05 pm

      This is lovely! Thanks for sharing!

      Reply
  31. Avatar for HeidiHeidi says

    June 3, 2018 at 2:26 pm

    Dana, thank you…this is absolutely genius! Just took this out of the oven…it’s delicious. I used sliced almonds, pepitas and coconut shards for my add ins. I have been looking for a way to enjoy an oil free granola that still had crunch..and this is it!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 4, 2018 at 12:52 pm

      So glad you enjoyed it, Heidi!

      Reply
  32. Avatar for SarahSarah says

    June 3, 2018 at 6:34 pm

    WOW. I made this without nuts and used ground flax instead of chia seeds. It’s incredible! Sweet and comforting and really fantastic texture. This is my first time using aquafaba too- I worried about any after taste, but this flavor is fantastic. LOVE IT.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 4, 2018 at 12:52 pm

      So glad you liked it, Sarah!

      Reply
  33. Avatar for JulieJulie says

    June 7, 2018 at 1:08 pm

    This was my first time making granola and it was easy to make, perfectly crunchy and delicious! Great recipe!

    Reply
  34. Avatar for bentokaibentokai says

    June 8, 2018 at 2:50 am

    I like your information and you ideas are wonderful.Thanku so much.

    Reply
  35. Avatar for JulieJulie says

    June 17, 2018 at 12:43 pm

    Best granola recipe ever! I dumped some extra cinnamon in, used a mixture of almonds, pecans, and sunflower seeds for the nuts, about 1 T maple syrup and 1/4 tsp Stevia with vanilla. Smelled amazing and tastes even better. I had just tried and failed a different granola recipe using aquafaba, so I was so excited to see this recipe in my inbox a few days later!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 17, 2018 at 3:40 pm

      Great additions, Julie! We are glad you enjoyed it!

      Reply
  36. Avatar for Brooke TejadaBrooke Tejada says

    June 27, 2018 at 5:04 am

    Pure heaven.

    Love this granola and the lower fat content.

    My house smelled like a waffle-cone factory while baking and I feel like I’m indulging whenever I dive in for a fistful of this healthy yummy granola.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 27, 2018 at 11:01 am

      Yay! Thanks for sharing, Brooke!

      Reply
  37. Avatar for RebeccaRebecca says

    June 29, 2018 at 4:31 pm

    This was wonderful! Due to a combo of laziness and lack of ingredients I also made 3 shortcuts that people might want to know about – rather than using chopped nuts/chopping them ahead of time, I just threw some nuts, seeds and oats into the food processor and pulsed. I omitted sugar altogether. Then I skipped whipping the aquafaba; just whisked it with the vanilla and maple syrup and folded it into the dry ingredients. It crisped up just fine…I’m sure it would have been even better if I had followed the instructions, but I don’t plan on finding out due to previously mentioned laziness!

    Thanks for the oil-free recipes!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 30, 2018 at 8:16 am

      Thanks for sharing your recipe changes, Rebecca!

      Reply
  38. Avatar for HeidiHeidi says

    June 30, 2018 at 8:30 am

    Dana, thanks for another great recipe for those of us avoiding oil. I was skeptical, but I just took my Pam from the oven…and it’s delicious! So crunchy..and I used 1/2 cup of sliced almonds and 1/2 cup of pumpkin seeds for the nuts. I also had the coconut shards from Trader Joe’s that add a lot of flavor and crunch too. This is a keeper!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 1, 2018 at 11:46 am

      Glad you enjoyed it, Heidi!

      Reply
  39. Avatar for AngieAngie says

    July 1, 2018 at 8:45 am

    I don’t have an electric mixer, can I hand mix and get the same effect from the aquafava ?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 1, 2018 at 11:27 am

      I’m not sure that will work as well, Angie!

      Reply
  40. Avatar for MurielleMurielle says

    July 8, 2018 at 6:16 am

    Hi Dana,

    I made this recipes a couple of times now and am amazed by how crunchy this granola is! Honestly, who would’ve thought that you could achieve so much crunch without any oil?! I want to try and experiment with the recipe and maybe sweeten it with a date paste – might have to cook it a bit longer but I think it could work :) Thank you so much for the recipe, it is delicious!

    You’re the best!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 8, 2018 at 9:40 am

      Let us know how the experimenting goes, Murielle! Glad you enjoyed it! :D

      Reply
  41. Avatar for RiikkaRiikka says

    July 14, 2018 at 10:11 pm

    Very nice and crunchy granola, would make it again!

    Reply
  42. Avatar for LauraLaura says

    July 21, 2018 at 10:24 am

    I made this today, and it turned out yummy. I was hungry for granola and didn’t want to buy it at the store where all offerings have added oil. This is so good I don’t miss the oil at all. I’ll definitely make it again. Thank you for posting!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 21, 2018 at 1:51 pm

      Whoop! We’re glad you enjoyed it, Laura!

      Reply
  43. Avatar for MollieMollie says

    July 22, 2018 at 3:52 am

    Would you be able to use the liquid from other legumes? Ie white beans, black beans or lentils

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 22, 2018 at 12:53 pm

      Hi Mollie! Unfortunately I’ve heard chickpea water works best, and the other beans don’t whip as well and also taste more of the bean.

      Reply
  44. Avatar for DebbieDebbie says

    July 25, 2018 at 4:19 am

    Another great recipe, really genius to substitute oil with aquafaba, thanks Dana! I’ve made it a couple times now, and it turns out great every time. A quick time saving tip: I found that the aquafaba whips up so much faster in a blender. After only 2 minutes on normal/medium speed, it has the same consistency as whipping it with an electric mixer for 10 minutes ;) although small amounts do not form as firm peaks as it should, it still works and gives the perfect crunch to the granola. I have a batch in the oven right now, sweetened with date syrup, looking forward to trying that!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 25, 2018 at 9:01 am

      Thanks for the tip, Debbie! :D

      Reply
    • Avatar for AnnaAnna says

      July 30, 2018 at 1:32 pm

      How did the date syrup work with it? Baking temp and times?

      Reply
      • Avatar for DebbieDebbie says

        July 31, 2018 at 2:15 am

        Works just the same! I didn’t add as much as 1/4 cup because it doesn’t have to be too sweet for me, but I like the somewhat caramel taste that the date syrups gives. I didn’t change the baking temperature, and I think mine was in the oven for around 30-32 minutes.

        Reply
  45. Avatar for BethBeth says

    July 28, 2018 at 12:06 pm

    Hi. 1/4 cup of aguafaba equates to how much unwhipped water, do you know?
    Thanks

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 30, 2018 at 2:41 pm

      1/4 cup aquafaba is 1/4 unwhipped water.

      Reply
  46. Avatar for SallySally says

    August 3, 2018 at 7:21 pm

    This granola is delicious! I don’t like chia seeds so used hemp seeds and doubled or more flaxseed meal. Also cut down the sugar to one Tbsp.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 5, 2018 at 11:40 am

      Smart! Thanks for sharing your changes, Sally!

      Reply
  47. Avatar for GillGill says

    August 5, 2018 at 1:07 am

    I made this yesterday & had some for breakfast this morning – absolutely delicious. Thank you for your wonderful, creative recipes

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 5, 2018 at 10:57 am

      Yay! Glad you enjoyed it, Gill!

      Reply
  48. Avatar for LucyLucy says

    August 9, 2018 at 6:21 am

    I’m not anti-oil by any stretch but do like the idea of not needing to use it in stuff like granola. This recipe is the third no-oil granola I’ve tried and it is hands-down the best. Texture is wonderful and flavour is outstanding—almost buttery with zero beaniness. We only had two cups of oats and so I subbed in an extra cup of nuts and seeds, and added a bit of cardamom, but otherwise followed exactly.

    Reply
  49. Avatar for Gladimar sturlaGladimar sturla says

    August 10, 2018 at 9:53 am

    Delicious, made it for the first time and had to make adjustments because some ingredients were missing. I was using the pan for the first time (didn’t have parchment paper) so I added a teaspoon of coconut oil just in case. It turned out amazing. I love it, super crunchy, tasty and it passed the test with someone who really dislikes oats in any shape or form. Thanks for all your amazing and inspiring recipes. I love them all!

    Reply
  50. Avatar for MeganMegan says

    August 28, 2018 at 2:24 am

    Made this twice, it’s very good and easy to make.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 28, 2018 at 2:42 pm

      Glad you found it easy, Megan!

      Reply
  51. Avatar for Rachelle GregoryRachelle Gregory says

    August 28, 2018 at 1:50 pm

    We normally use your nut and honey granola recipe and it’s amazing but this has been a wonderful alternate as we use a lot of chickpeas and I normally just toss the aquafaba down the drain! I cut the sugar a tad (3tbsp) and add in pumpkin and sunflower seeds and do a mix of almonds/walnuts/pecans for the nuts. I add 1 tbsp of cocoa. I also use honey instead of maple syrup.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 28, 2018 at 2:38 pm

      Smart! Thanks for sharing, Rachelle!

      Reply
  52. Avatar for HannahHannah says

    September 9, 2018 at 7:08 pm

    Delicious and clumpy! I left out the coconut sugar and it turned out great (though not as sweet, of course, but that’s what I was going for). If you like clumps, I think you can get away with using a bit more aquafaba than the recipe calls for and *not* stirring it all during cooking and cooling.

    Reply
  53. Avatar for SarahSarah says

    September 20, 2018 at 6:19 am

    Hi Dana,
    I love this recipe. I’m wondering if you have any experience or advice for making chocolate granola? Would just adding cocoa powder work or do I need to take anything else into account?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 20, 2018 at 8:24 am

      Hi Sarah! We actually have a chocolate granola recipe which you might be interested in! Check it out here!

      Reply
  54. Avatar for SarahSarah says

    September 20, 2018 at 1:28 pm

    WONDERFUL! Thank you so much!

    Reply
  55. Avatar for kathykathy says

    October 8, 2018 at 10:06 pm

    No need to whip the chickpea brine! I used it straight from the can. Super yummy. THANK YOU for another recipe to add into our rotation.

    Reply
  56. Avatar for JuliaJulia says

    October 18, 2018 at 3:45 pm

    Customized the oats just with cashews and raisins while sticking to the rest of the recipe and BAM! Turned out brilliant. Great crunch and perfectly roasted nuts, awesome!

    Reply
  57. Avatar for LisaLisa says

    November 14, 2018 at 6:34 am

    Awesome and crunchy. Amazed by how yummy the aquafaba was! So happy to have a lower fat granola recipe. It was a little sweet so I may cut the sugar back next round. I have already recommended this recipe and will definitely make it again. The only drawback is that it is a little addicting. Thanks for the recipe! Ps Teenager approved, as well !

    Reply
  58. Avatar for KatharinaKatharina says

    November 25, 2018 at 6:39 am

    This is the most delicious granola that I have ever eaten. The level of sweetness is just perfect and the complexity of the flavors is amazing. Thank you for this great and so simple recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 25, 2018 at 10:46 am

      Yay! Thanks for sharing, Katharina!

      Reply
  59. Avatar for MargareteMargarete says

    December 30, 2018 at 4:57 pm

    I was very excited to try this recipe, and followed all the instructions to the teeth, only to find a burned granola after 20 minutes of the batch with the recommended temperature.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 31, 2018 at 7:28 am

      Oh no! It sounds like your oven might be running hot, Margarete.. We’re sorry this happened but if you give this recipe another try, I’d turn the temperature down and watch it closely.

      Reply
  60. Avatar for LornaLorna says

    January 18, 2019 at 4:54 pm

    My husband loves granola but the recipe he likes has oil. I tried this recipe an he did not even notice there was no oil. Thank you for a great oil free granola.

    Reply

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