Aquafaba Granola (Oil-Free!)

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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 OatsSuper 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

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
Print
Bowls and baking sheet of homemade Vegan Oil-Free Granola topped with fresh fruit
4.87 from 61 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 15 (1/4-cup servings)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 2-3 weeks

Ingredients

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)

Instructions

  • 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).

Video

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 (1 of 15 servings)

Serving: 1 quarter-cup servings Calories: 174 Carbohydrates: 22.2 g Protein: 3.2 g Fat: 8.7 g Saturated Fat: 2.3 g Polyunsaturated Fat: 1.75 g Monounsaturated Fat: 3.05 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 79.8 mg Potassium: 127 mg Fiber: 3.6 g Sugar: 7.1 g Vitamin A: 4.62 IU Vitamin C: 0.13 mg Calcium: 22.17 mg Iron: 1.1 mg

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  1. Che says

    I may not use another granola recipe again. This was delicious! It was a bit on the sweeter side but I always had more of a sweet tooth anyway. I think I kept it in the oven for around 30 minutes and it turned out great.

  2. Mariane says

    Hello, I just made this homemade granola and it burned. I’m really upset. I’ve been planning on doing this granola for 2 weeks now and finally made it. I followed all the instructions as written above. I set the oven temperature to 325 degrees Fahrenheit just like the recipe says. It just completely burned after 25 minutes. Can someone tell me at what Temperature granola should be baked? Thank you.

    • Support @ Minimalist Baker says

      Hi Mariane, that’s so strange as it shouldn’t burn at 325. We’re so sorry that happened! Is it possible your oven runs hot? We’d say maybe try reducing the temperature next time and/or cooking for less time?

    • Maggie says

      I used this recipe / technique paired with an older granola recipe I have for cooking it in a slow cooker instead of the oven. The slow cooker recipe calls for 2 – 2 1/2 hours on high, stirring every 30 min or so. If your oven runs hot and burns the granola, or if it’s too hard to catch it right at the moment before it’s too burned since it cooks faster in the oven, the slow cooker may be the way to go, if you have one. The directions say to leave the lid of the slow cooker askew so that some moisture can escape so the granola can get crunchy rather than soggy.

  3. Trisha says

    I have made this several times and it always comes out absolutely perfect!! I double it and store some in the freezer. It’s super crunchy and not too sweet; just wonderful!
    Oh….And I’ve never whipped the aquafaba, I just stir it right in and it crisps beautifully! Thank you!

  4. Anne says

    I turned the oven off after 23 minutes or so and let the granola crisp up in the cooling oven. We ate it with milk and it tasted just like store bought! So now I’m trying to figure out how much I’ve spent over the years on granola cereal….never again!

  5. Kimmy says

    THIS is the granola recipe I’ve been looking for!! I’ve tried making granola a few times, but it never came out as crispy and flavorful and “granola-y” as the ones you get at the store. I happened to have aquafaba on hand because I just made some chickpeas last week and wanted to try a recipe using it to see if it actually works. Plus, I’m trying to make my good quality oils last as long as possible (they’re expensive), so if I could use something I would’ve initially thrown out instead, then = win/win.

    It did take me the full 10 minutes of whipping the aquafaba with a handmixer, but did finally froth up! Not quite as clean and sparkling white as the photo, but close enough :)

    Then I subbed 1/2c quinoa for the coconut since I wanted more protein and your quinoa granola recipe said 1/2c, so that was an easy swap. Then I fill my 1 cup scoop about halfway with chopped walnuts, then a few handfuls of pumpkin seeds on top, and the rest of the way with some chopped cashews for a total mix of 1 cup. I also used the vanilla – wouldn’t have been the same without it.

    I cut out the coconut sugar and just used the maple syrup ’cause I don’t like things to be overly sweet, upped the cinnamon to 1 1/2tsp, and added raisins after it came out of the oven and cooled = yummiest cinnamon-raisin granola ever!

    Now I’m excited to start using this as a base for other flavor combinations!

    Thank you so much!!

  6. Tracie says

    I rate this awesome recipe a five star! I’ve made it several times. I used all the water from 1 can of chickpeas. (About twice as much, as recipe calls for) It always turns out great! Thanks ?

  7. Sara says

    I make this most weeks but sub in different things. It’s a brilliant recipe! I used stevia as a dry sweetener instead (but less of it) which works really well to reduce the sugar too =)

  8. Mindy says

    Have I mentioned that I make a batch of this granola every two to 3 weeks? It’s different every time since I use what ever nuts, etc I have o hand. I pretty much have coconut yogurt banana and granola every morning. Thank you.

  9. tracy says

    Just started making my own yogurt in my instant pot and I was looking for a nice granola to complement it. This is it! It is nice and crunchy, great flavor. I had run out of cinnamon so I subbed apple pie spice. Absolutely had no problem thawing out some frozen aquafaba and whipping it up. Thanks for another great recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Tracy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. Ashley says

    I made this granola today. It is definitely “kind of addicting”! I followed the recipe as written and didn’t have any issues whipping the aquafaba as other have commented. It is crunchy but not chunky. Would more aquafaba make it chunky?

    • Support @ Minimalist Baker says

      Hi Ashley, We’re so glad you enjoy it! You could try more aquafaba and/or more maple syrup (since that makes it sticky). Let us know if you do some experimenting!

      • Ashley says

        I did some experimenting because we went through the first batch so fast. I added more aquafaba and some of my homemade almond butter. It needed a few minutes longer to cook than the first batch. Lots of chunks and very tasty!

  11. Tonya says

    We love this recipe! Easy, delicious, not-too-sweet. I make a batch every time we use chickpeas! It always turns out nice and crunchy.

    • Support @ Minimalist Baker says

      Hi Nydia, We haven’t tried that and aren’t sure whether it would work. It probably wouldn’t hold together as well. Let us know if you give it a try!

  12. Mindy says

    Besides the house smelling so good, this granola was amazing. I wanted Oil free & to control sugar and your recipe was perfect It was also my first time baking with aquafaba. Thanks.

  13. Angelina says

    The granola made from this recipe is fantastic in flavor and texture :) I’ve made it multiple times. I do use a bit more aquafaba than called for. (I use what comes from 1 whole can of chickpeas, which can vary.)

  14. Taylor Gamache says

    I have been nervous about cooking w/aquafaba but decided to go for it w this granola. It made mixing the dry ingredients with the wet ingredients so easy! Delicious and crunchy too!

    • Dana @ Minimalist Baker says

      Lovely! Thanks for sharing, Taylor! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  15. Cynthia Vournas says

    I made this granola last night and I loved it! It’s easy to put together and so, so delicious. At first I was put off by whipping the aquafaba, but it was so simple and whipped up in no time flat. I have been searching for a simple oil-free granola recipe for a long time and I finally found it. Thank you!

  16. Chiara says

    Definitely a new favourite! I left out the coconut flakes and added some sunflower seeds, tastes very light, sweet and is super crunchy. Really great and super simple recipe, thank you so much for sharing!

  17. Louisa says

    Love this recipe! I’ve made so many times with different flavors and addins. Only change is, like other commenters mentioned I don’t whip the Aquafaba- works great! Thanks!

  18. Kt says

    This was delicious, used a little less coconut sugar and left out coconut, vanilla and dried fruit. Chopped up almonds….yum!!! Making another batch today, I think I’ll add all that stuff this time. Didn’t have a lot of success with aquafaba but I’ll give it another go this time and see if I can get some peaks? Thanks for all your amazing recipes!!

  19. EMILY GOLDFISCHER says

    This is a tasty and easy recipe. If you are used to granola with oil, this version doesn’t have the richness, but it’s very good and better for you. The Aquafaba does allow for a nice coating and clumps and chunks to form, chunks are very important. I’m fussy about granola and this recipe ticks a lot of boxes, crunchy, sweet, salty and healthy (if you don’t eat too much, like I might have). Thanks for sharing!

  20. Melaina Johnson says

    I made this granola yesterday and literally cannot stop snacking on it! I tend to make up my own granola recipes with whatever is on hand but I’m pretty sure this will be my new go-to! Perfect amount of sweetness and the crunch is on point :-) Thank you for another great recipe!

  21. Katie says

    I made this and it was absolutely delicious. My aquafaba didn’t whip when I tried in my vitamix, but I just added it to the pile unwhipped and it seemed just fine. I’m wondering, does whipping really matter when the recipe doesn’t need elevation? For example, your trail mix cookies, do they really need whipping?

    • Dana @ Minimalist Baker says

      Hi Katie, it gives it volume so it covers more of the granola. I think it also provides more airy crunch. Glad you enjoyed it!

  22. Fiz says

    This sounds interesting! Thank you for another fab recipe. Question (non vegan), would egg whites work in place of the aquafaba? Or would it taste yuck? If so, would it be the exact same amount I’d use? I like the thought of extra protein from the egg whites as opposed to the aquafaba. Thank you!

    • Dana @ Minimalist Baker says

      Yes, that would totally work! Measure the same amount as aquafaba and proceed as usual!

  23. Pamela Osti says

    Hi Dana-I have made this twice now and it is absolutely delicious. Thanks for the great recipe!

    • Support @ Minimalist Baker says

      Hi May, we aren’t sure if it would work without using any sweetener. It would likely be very bland and not stick together. However, other readers have omitted the coconut sugar and only used maple syrup and have reported success. Hope that helps! If you give it a try, we would love to hear how it goes.

  24. Jo says

    The recipe is exactly what I’ve been looking for as I find granola with oil is a bit heavy for breakfast. Came out crunchy and very flavoursome. Might use less sugar next time but that’s just my own preference :)

  25. Lorna says

    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.

  26. Margarete says

    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.

    • Support @ Minimalist Baker says

      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.

  27. Katharina says

    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!

  28. Lisa says

    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 !

  29. Julia says

    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!

  30. kathy says

    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.

  31. Sarah says

    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?

  32. Hannah says

    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.

  33. Rachelle Gregory says

    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.

  34. Gladimar sturla says

    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!

  35. Lucy says

    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.

  36. Gill says

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

  37. Sally says

    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.

  38. Debbie says

    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!

      • Debbie says

        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.

    • Support @ Minimalist Baker says

      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.

  39. Laura says

    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!

  40. Murielle says

    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!

  41. Heidi says

    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!

  42. Rebecca says

    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!

  43. Brooke Tejada says

    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.

  44. Julie says

    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!

  45. Julie says

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

  46. Sarah says

    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.

  47. Heidi says

    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!

  48. Laana says

    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!

  49. Judith says

    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.

  50. Robin Medici says

    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!!!!!

  51. Rachel says

    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.

  52. Michelle says

    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!!!!

    • Dana @ Minimalist Baker says

      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!

      • Michelle says

        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 : )

  53. Jayne says

    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!

    • Dana @ Minimalist Baker says

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

  54. yulca says

    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!

  55. Carly says

    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!

  56. Vivi says

    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?

  57. Marcy says

    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!

  58. Mary says

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

  59. Meg says

    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.

  60. Nicola D-L says

    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!

  61. Chloe Singleton says

    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!

  62. Misha says

    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!

    • Kimbee says

      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.

  63. Ashleigh W. says

    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!

  64. Lydia Luz says

    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!

    • Mary says

      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.

  65. Priscilla says

    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!

  66. Cassie Thuvan Tran says

    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!

  67. Hannah says

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

    • Dana @ Minimalist Baker says

      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!

  68. pam says

    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.

  69. Bev says

    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!

    • Dana @ Minimalist Baker says

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

  70. Lauren says

    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.

  71. Romi says

    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 :)

    • Dana @ Minimalist Baker says

      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!

    • Support @ Minimalist Baker says

      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.

    • Dana @ Minimalist Baker says

      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.

    • Xavier Waterkeyn says

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

    • Kiki says

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

    • Dana @ Minimalist Baker says

      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.