Crunchy. Oil Free. Dairy Free. Sweetened with just date paste—no other sugars. You just found the best granola recipe ever with no added calories from oil. The secret (magic) ingredient is aquafaba, which is the liquid that’s in a can of garbanzo beans (chickpeas). Yep, you read that right-chickpea juice.
I’ve seen a few recipes online that use aquafaba in baking. I made a vegan challah last year by whipping the aquafaba to replace the eggs and I also tried another oil free granola recipe that replaced the coconut oil with aquafaba. It really does work as a great substitute for oil or eggs, depending on how it’s used.
Last week, I came across a recipe from The Lazy Cat Kitchen and I tried her method, which seemed to be the easiest one I have come across. Today, I tweaked her recipe to make an oil free and nut free version of granola. So many people these days have nut allergies, so I wanted to try a nut-free version of this typically nut laden snack.
Trail Mix Granola is the best of all worlds, in my opinion. You have the sweet and salty and crunchy too. I blended old fashioned oats and buckwheat groats and mixed in raw peanuts, sunflower and pumpkin seeds and a heavy dose of cinnamon. After the granola cooled I stirred in some raisins and some dairy free chocolate chips. Unbelievably good!
Crunchy Oil Free Granola
Heres the recipe:
- 1 C. of old fashioned oats
- 1/4 C. millet or raw buckwheat groats
- 1/4 C. raw sunflower seeds
- 1/4 C. raw pumpkin seeds
- 1/2 C. raw, unsalted peanuts
- 2 t. Vietnamese cinnamon (or your choice of cinnamon)-I happen to like the spicier type
- pinch of kosher salt
- 1/4 C. raisins
- 1/4 C. dairy free chocolate chips
- 1/4 C. date paste or pure maple syrup
- 2 T. fresh ground natural peanut butter
- 2 T. aquafaba
- 1 t. pure vanilla extract
Preheat the oven to 325 and cover a sheet pan with parchment paper and set aside. In a medium bowl, combine oats thru salt and mix well. (If you want to make this with nuts..you can swap the peanuts out for sliced raw almonds.) In a small bowl or glass measuring cup, combine the date paste, peanut butter, aquafaba and extract. Whisk to mix well. Pour the wet mixture into the dry and make sure it is well coated. Spread the mix onto the sheet pan and flatten into a single layer. Bake for a total of 30-35 minutes–but at 15 minutes, turn the pan around in the oven so that it cooks evenly. It’s done when it looks brown all over. Remove the pan from the oven and let cool-without stirring so that the granola clumps up. When the granola is cool, mix in the raisins and chocolate chips and try not to eat the whole pan at once!
I think this is my new favorite granola! It’s got the crunch-it’s got the sweet and salty. The only thing that’s missing is the oil and calories, and who needs that? Hope you give it a try and love it as much as I do! Leave me a comment and let me know.
See you in the kitchen soon,