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Aquafaba. Either you don’t know that is or...you’re vegan. This foreign sounding liquid is probably in your pantry right now, hiding in plain sight. It’s the liquid you find in cans of chickpeas and it’s magical.
Because of its ability to fluff when whisked, this thick liquid can be used in vegan baking, as an egg white substitute, or even to make vegan meringues. But today, we’re using it to make oil-free Aquafaba Granola!
If you can’t have oil for whatever reason, but still crave something to sprinkle over your yogurt in the morning, this recipe is for you. Rather than be held together by a binder like oil or nut butter, this recipe keeps its form from the fluffy, whipped aquafaba. And don’t worry, your granola won’t taste like chickpeas. Instead, you’ll be met with warm cinnamon and sweet goji berries with every spoonful.
With just a few minutes of hands on time, you’ll be able to have your breakfast ready sooner than you can figure out how to pronounce aquafaba. It’s also a great option for meal prep. Make a batch on Sunday and use it throughout the week. Or, store in the freezer so you can always have your favorite topping on hand whenever cravings call.
From the oil-free ingredients, this granola tends to stay on the softer side. I personally love all granolas, but if you're looking for a bit more crunch in your life, I’d recommend looking at these recipes.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 10 snack sized servings
Ingredients:
100 g - Rolled Oats - Use gluten free if needed
50 g - Puffed Kamut - Sub puffed rice cereal or more oats for gluten free
42 g - Walnuts - Roughly chopped
40 g - Coconut Sugar - sub brown sugar
60 g - Goji Berries - sub dried fruit of choice
140 ml - about the amount from 1 x 15oz can - Aquafaba (Chickpea Water)
20 g - Maple Syrup
1 tsp - Vanilla Extract
⅛ tsp - Cream of Tartar
¼ tsp - Kosher Salt
¾ tsp - Cinnamon
Instructions:
Preheat oven to 325F. Line a baking sheet with parchment paper.
In a bowl, mix together oats, kamut, walnuts, coconut sugar, salt, and cinnamon together.
Using a stand mixer or electric whisk*, whisk together aquafaba and cream of tartar. Whisk until stiff peaks form. Whisk in maple syrup and vanilla.
Gently fold the aquafaba into the oat mixture.
When oats are well coated, pour mixture onto the baking sheet. Spread out evenly. Create “holes” throughout the granola to allow steam to be released.
Bake for 28-30 minutes or until oats are golden brown. Stir halfway through to avoid burning.
Allow to cool completely*. Mix in goji berries.
Enjoy with milk, over yogurt, or by the handful.
Store on the counter in an airtight container for up to 2 weeks or in the freezer for up to 2 months.
*Notes:
I do not recommend whisking aquafaba with a hand whisk. It’s hard to achieve stiff peaks.
This granola will be soft coming out of the oven but will firm up as it cools. It stays on the softer side though.
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