Oil-Free Granola

This is crunchy plant-based oil-free granola that uses aquafaba instead of nut butter.  Have it for breakfast, sprinkle it on yogurt, or use it to top cooked apples for dessert.  

It’s a simple recipe that comes together quickly and there’s no need to whip the aquafaba.  Then out comes a crispy, golden brown, oil-free granola.  Plus the cinnamon makes your house smell amazing!

Jump to:

• Aquafaba
• Tips
• Substitutions
• Instructions
• Storage
• Serving suggestions
• More breakfast ideas
• Recipe
• Comments

Aquafaba

The aquafaba also freezes really well.  Once you reserve the liquid from a can of chickpeas, portion it out into ice cube trays, then freeze.  Once frozen they can be placed into a freezer-safe bag or a freezer-safe container.  When you’re ready to use just thaw and use.

Tips

• This aquafaba granola recipe doesn’t clump as well as oil versions do, so I don’t spread the granola out too thin in order to get some little clumps.  Be sure that it’s not too thick or it won’t bake evenly.
• If the oil-free granola is spread out too thick it will steam more than dry out.
• The edges and any thin spots will burn more easily so keep an eye on them.  If needed stir those areas if they start to burn.
• Use parchment paper or a silicone mat so the granola doesn’t stick to the baking tray.

Substitutions

• The sliced almonds and shelled pumpkin seeds can be replaced with chopped walnuts, pecans, or raw sunflower seeds in this whole food plant-based granola recipe.
• They can even be substituted with more rolled oats.

Instructions

Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper or a silicone mat.  Adjust the oven rack to be in the middle of the oven.

In a large bowl, mix together the oats, sliced almonds, pumpkin seeds, ground flax seeds, ground cinnamon, and salt. Add the maple syrup, aquafaba, and vanilla extract to the dry ingredients and mix until evenly coated.

Bake for 24-28 minutes or until the granola is slightly golden, stirring halfway through.

It will continue to crisp up some while cooling, then let cool completely before storing.

Storage

Let the no-oil vegan granola cool completely before storing.  If the granola is dry it should last at least 1-2 weeks in an airtight container on the counter.  If it’s not crispy and some spots are still wet (or mushy), this will reduce the length of storage.

Serving suggestions

• Pair it with fresh fruit and dairy-free milk
• Add it to dairy-free yogurt
• Use it on top of smoothie bowls
• Top overnight oats with it for a little crunch
• Add it to baked apples for a crumble-like topping

More breakfast ideas

• Instant Pot Apple Steel Cut Oats
• Banana Instant Pot Steel Cut Oats
• Strawberry Overnight Oats
• Cherry Overnight Oats
• Raisin Oatmeal Bars
• Lemon Blueberry Baked Oatmeal Cups
• Oil-Free Potato Hash
• Hatch Green Chile Tofu Scramble
• Spicy Tofu Scramble

As always, I hope you enjoy this plant-based granola recipe! If you like the recipe feel free to rate it and leave a comment.

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