This vegan no oil granola recipe can easily become a staple for breakfast. Use it as is, or make it a base for other additions from dried fruits to chocolate chips, peanuts, and more.
Ingredients
- 3 cups oats
- ½ cup nuts (a mix of pecan and sliced almonds is used in this recipe but use what you like)
- 1 tbsp ground flaxseed
- 1 tbsp chia seeds
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- ½ cup aquafaba (chickpea water)
- ½ tsp cream of tartar
- ½ tsp vanilla extract
- ½ cup dried cranberries (or a blend of dried fruits)
Instructions
- Preheat oven to 350°F.
- In a food processor, or blender, pour in aquafaba and cream of tartar. Process until mixture becomes thick and foamy, 1-2 minutes.
- Add in dates and puree until they are completely incorporated, about 2 minutes. Scrape sides and add vanilla, process for an additional 30 seconds.
- In a bowl mix together the oats, nuts, coconut, flax, chia seed, cinnamon, and salt. Toss well. Pour in the liquid mix and stir until all of the oats look covered. Stir for another 30 seconds just to be sure.
- On a parchment lined baking sheet pour granola and spread out, but leave it a little clumpy. Bake for 15 minutes.
- sing a spatula turn granola over on the sheet and gently mix it up a little on the sheet. This will help it crisp up without burning. Bake for another 10 minutes. he granola might feel slightly damp still but when you move it around on the baking sheet it will sound dry.
- Allow to cool completely before adding the dried fruit.
- Store in airtight container on the counter for up to two weeks.
You can add raw pumpkin seeds and sunflower seeds to the mix for extra nutrition and texture.
Don't refrigerate, the granola will become soggy.