Aquafaba Granola (No Added Oil, Vegan!)
Soft-baked Aquafaba Granola that's vegan, oil-free, and lightly sweetened. Wholesome oats, coconut, and walnuts make it perfect for breakfast or snacks!
Servings: 16
Calories: 252kcal
Equipment
- handheld or stand mixer
- 17-inch half sheet pan
Ingredients
- 4 cups rolled oats (320 grams; old-fashioned or quicdk)
- 2 cups unsweetened shredded coconut (170 grams; sweetened works too)
- 2 cups walnuts (240 grams; chopped)
- ½ cup aquafaba (130 grams; liquid from a can of chickpeas)
- ⅓ cup maple syrup (112 grams; honey works too)
- 2 teaspoons cinnamon
- 1 teaspoon vanilla (optional but recommended)
Instructions
- Place aquafaba in a bowl with steep sides, like the bowl of a stand mixer. Beat on high speed. A hand mixer, with a whisk attachment, works best since it's a small amount of liquid, but a stand mixer also works.
- Beat until aquafaba white and foamy; it won't be yellow anymore. This will take between 3-5 minutes, depending on the bowl and the mixer you use.
- Add maple syrup, cinnamon, and vanilla if using. Beat together with the mixer for a minute to combine.
- Stir in oats, coconut, and chopped nuts with a rubber spatula, mixing until everything is coated.
- Spread on the large baking sheet in as flat a layer as you can.
- Bake at 350F for 25-30 minutes, stirring every 10 minutes. (If you have clumps they will be chewy, not crunchy.)
- Cool completely at room temperature. Add dried fruit, if desired, after it cools.
- Store in glass jars or airtight containers at room temperature. Granola will last for a few weeks.
Notes
This is a fine-grained, tender, crumbly granola, created by stirring often to make sure that the liquid cooks out. You do not want clusters; clumps of granola will not become crunchy.
There is no added fat or oil in the form of butter or vegetable oils. However, it has coconut and walnuts, so it is not fat-free.
Aquafaba is the liquid from a can of chickpeas. You may also use aquafaba from home-cooked beans. See the blog post for more details.
I've used both old-fashioned and quick oats. Do not use instant oats (too powdery) or steel-cut oats (which won't cook properly).
To accommodate a coconut or nut allergy, you can substitute 2 cups oats for either ingredient. You can also substitute pepitas (pumpkin seeds) in place of the walnuts.
This is a very lightly sweetened granola, perfect for mixing into yogurt. For more conventionally sweet granola, use ½ cup maple syrup, or use sweetened shredded coconut.
Maple syrup makes this granola vegan. You may use honey instead. Do not use pancake syrup.
Adapted from my Cherry-Almond Granola recipe, with aquafaba tips from Minimalist Baker
Calorie count calculated in MyNetDiary and are an estimate only, using unsweetened coconut. Adding more syrup or using sweetened coconut will increase calorie count.
Nutrition
Calories: 252kcal
