Naturally sweetened granola, crispy and oil free!
Tips:
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Aquafaba is what it takes for the granola to get crispy while no oil is involved!
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For extra-clumpy granola your oats need to be a little crowded in the pan so they can stick together, but not so crowded that they don’t toast evenly.
Preparation time 15 min
Cooking time 30 min
This recipe keeps for 21 days
Ingredients (10 servings)
- 3 cup Rolled oats (gluten-free, if needed)
- 1 cup, chopped Walnuts (or any other nuts)
- 1 cup Coconut flakes
- 1 tbsp Chia seeds
- 1/8 tsp Salt
- 1 tsp Cinnamon, ground
- 1/2 cup Aquafaba (chickpea water)
- 1/2 cup Maple syrup
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Instructions
- Preheat the oven to 160C (325F) and line a large baking sheet (more as needed) with parchment paper.
- In a large mixing bowl combine the rolled oats, nuts, coconut flakes, chia seeds, salt and cinnamon. Give it a mix.
- Next, let’s whip the aquafaba. Use a hand or stand mixer and whip the aquafaba until light and fluffy. This can take between 5 to 10 minutes if using an electric mixer. Add the maple syrup to the aquafaba and whip to combine.
- Pour the Aquafaba mixture over the dry ingredients and gently fold to coat.
- Spread the granola evenly onto the baking sheet and bake for 30 minutes, or until deep golden brown, tossing halfway. For extra-clumpy granola, don’t break any chunks that may have formed.
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How to store
Allow the granola to cool and then store in an air-tight container at room temperature for up to 3 weeks.
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Nutrition
One serving contains 245 calories, 6 grams of protein, 12 grams of fat, and 30 grams of carbohydrates.
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