Description
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.
Ingredients
Scale
- 2 cups (180 g) old fashioned oats
- 1/2 cup (46 g) sliced almonds
- 1/2 cup (65 g) raw pumpkin seeds (shelled)
- 2 tablespoons ground flax seed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup (79 ml) maple syrup
- 1/4 cup (60 ml) aquafaba (the liquid from a can of chickpeas)
- 1/2 teaspoon vanilla extract
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.
- Spread out the granola mixture on the lined baking sheet in an even layer. Not too thin so you'll still get some bits to stick together, but not too thick.
- Bake for 24-28 minutes or until the granola is golden, stirring halfway through.
- It will continue to crisp up some while cooling, then let cool completely before storing.
Notes
This 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.
If the 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 so they don’t burn.
- Prep Time: 5 minutes
- Cook Time: 26 minutes
- Category: breakfast
- Method: oven
- Cuisine: American
