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!)
- 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.)
- Preheat oven to 325 degrees F (162 C) and line one baking sheet (or more as needed) 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 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(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.
- 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).