Granola is one of my favorite breakfasts. Yes, I know I said I don’t really like anything sweet for breakfast but granola is the exception. I make a big batch every few weeks, and hubby and I go through it pretty quickly. We both like it so much that we fight over it when it’s down to the last cup 🙂
I’ve been wanting to make an oil-free version of granola for some time, and I chanced upon the lovely blog Minimalist Baker where she has a recipe for oil-free granola using aquafaba. Aqua what??? Yes people, that’s the fancy name for chickpea brine – the liquid that comes from a can of chickpeas. Gasp! You can use that? I thought you just throw it away! Turns out that stuff is like liquid gold for vegan bakers, and is a great egg substitute in cakes, cookies, meringue and many other recipes.
In this recipe, aquafaba is whipped until it becomes light and fluffy and forms semi-stiff peaks or the consistency of whipped egg whites. Then you fold in the dry ingredients, mix it well, bake and voila – you have a yummy, nutritious, guilt-free granola on hand.
Pecan Pie Granola (Oil-free)
Course: BreakfastCuisine: Gluten-free, veganDifficulty: Easy15
minutes1
hourIngredients
3 cups old-fashioned oats
1 cup pecans (3/4 cup chopped and 1/4 cup whole)
1/2 cup almonds, chopped
1/2 cup coconut flakes
1 tablespoon chia seeds
1/4 cup coconut sugar
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger*
1/8 teaspoon ground nutmeg*
1/8 teaspoon ground allspice*
1/8 teaspoon ground cloves*
1/4 cup aquafaba (chickpea brine)
1/4 cup maple syrup
1 teaspoon vanilla extract
Directions
- Preheat oven to 275 degrees F (135 C) and line a baking tray with parchment paper.
- Combine the oats, nuts, coconut flakes, chia seeds, sugar, salt and spices in a large mixing bowl.
- Add aquafaba to the bowl of an electric mixer and whip until it forms semi-stiff peaks. Depending on the speed and strength of the mixer, this could take 5-8 minutes.
- Add the maple syrup and vanilla to the whipped aquafaba and whisk for another 30 seconds.
- Add the aquafaba mixture to the dry ingredients and mix until well coated. Spread evenly on the baking tray.
- Bake for 60 minutes, stirring every 20 minutes. Switch off the oven and leave the granola inside for another couple hours before removing. Store in a sealed container once cooled completely.
Notes
- *If you do not have the spices, you can sub with 1 teaspoon of pumpkin pie spice.
Last weekend I made this granola, and was super yum 😋. For the first time I made and used aquafaba – what a cool substitution for oil👌 I used flax instead of chia, minus vanilla extract, minus allspice. Thank you for the recipe🙏
Love the oil free recipe using aquafaba👌👌 can’t wait to make it! I will try it soon my friend with some variation of spices like cardamom!!