Aquafaba Granola
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!
Source: Minimalist Baker
Ingredients
Makes 15
- 3cupgluten-free rolled oats
- 1cupchopped raw nuts (pecans / slivered almonds)
- 1/2cupdesiccated or shredded coconut (unsweetened)
- 1Tbschia seeds
- 1/4cupcoconut sugar
- 1/2tspsea salt
- 1/2tspground cinnamon
- 1/4cupaquafaba
- 1/4cupmaple syrup
- 1tspvanilla extract
- 1/4cupdried blueberries
Directions
- 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).
