Crunchy, wholesome and naturally delicious oil free granola made without a drop of oil. It is made with hearty whole grains, dried fruits and seeds. Perfect as a wholesome breakfast to kickstart your morning or as a nutritious snack to keep you fuelled between meals. It is nut free and dairy free recipe.
Aquafaba is a secret ingredient that replaces oil and acts as a natural binder, helping dry ingredients stick together and crisp up during baking. It is a viscous liquid leftover from cooked chickpeas or tinned chickpeas. The name aquafaba comes from Latin – aqua means water and faba means bean.
This plant-based oil free granola is perfect for sprinkling over yogurt, vanilla ice cream, chocolate covered fruit cones, topping on frozen banana pops, in a parfait, enjoying with milk or as a grab and go snack.
Ingredients
- Oats: Rolled oats, also termed old-fashioned oats are perfect to use in this recipe.
- Dry Fruits and Seeds: I have used pumpkin seeds, sunflower seeds, dried apricot, cranberries and flaxmeal.
- Pantry Ingredients: Aquafaba is the crucial ingredient used here as a replacement for liquid. Cinnamon, maple syrup and flaxmeal are used here to elevate the flavour and fiber content of granola.
See the recipe card for quantities.
Step By Step Instructions
Step 1: Preheat the oven to 140 C (290 F) and line a baking sheet with parchment paper or a silicone mat.
Step 2: In a large bowl, combine rolled oats, pumpkin seeds, flaxmeal, cinnamon powder and sunflower seeds.
Step 3: In a second bowl, combine aquafaba and maple syrup.
Step 4: Whisk until everything is well combined.
Step 5: Pour liquid mixture over dry ingredients and stir until oats are well coated.
Step 6: Transfer it to a parchment lined baking tray and spread it evenly.
Step 7: Bake it in a preheated oven for 20-25 minutes, stirring once halfway through baking.
Step 8: Once done, take the tray out of the oven and let it cool completely.
Step 9: Now, stir in dried cranberries and apricot.
Enjoy crunchy oil free granola for breakfast or a snack.
Store the remaining granola in an airtight container
Substitutions and Variations
Oats: For a gluten-free option, use certified gluten-free oats.
Seeds, Nuts and Dried Fruits: Try different seeds and nuts such as melon seeds, almonds or walnuts instead of sunflower and pumpkin seeds. Try raisins or dates instead of dried cranberries and apricots for a change of taste.
Spices: Try cardamom or nutmeg instead of cinnamon for extra flavour.
Storage
Store granola in a cool, dry place away from direct sunlight, as exposure can cause it to go rancid more quickly. It will stay fresh for 3-4 weeks if stored properly in an airtight container.
Tips and Tricks
Use Parchment Paper or Silicone Mat: Line your baking sheet with parchment paper/greaseproof paper or a silicone baking mat to prevent granola from sticking and make cleanup easier.
Low and Slow Baking: Bake your granola at a lower temperature (around 325°F or 160°C) and for a longer time. This prevents burning and allows flavours to develop gradually.
Use Rolled Oats: Use rolled oats, also known as old-fashioned oats, as they provide a nice texture and absorb flavours well.
Stirring During Baking: While baking, be sure to stir the granola halfway through to ensure even baking.
Related
Looking for other granola recipes like this? Try these:
Other Ways To Use Granola
KEEP IN TOUCH
Do let me know if you try this Oil Free Granola recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Oil Free Granola
Equipment
- 2 Mixing Bowls
- 2 spoons
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1.5 Cups (or) 170 gms Rolled Oats/Old Fashioned Oats
- 2 Tablespoons Pumpkin Seeds
- 2 Tablespoons Sunflower Seeds
- 1 Teaspoon Ground Cinnamon (Cinnamon Powder)
- 1.5 Tablespoons Flaxmeal
- ¾ Cup Aquafaba
- ¾ Cup Maple Syrup
- 2 Tablespoons Dried Cranberries chop
- 2 Tablespoons Dried Apricots chop
Instructions
- Preheat the oven to 160 C (325 F) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine rolled oats, pumpkin seeds, flaxmeal, cinnamon powder and sunflower seeds.1.5 Cups (or) 170 gms Rolled Oats/Old Fashioned Oats, 2 Tablespoons Pumpkin Seeds, 2 Tablespoons Sunflower Seeds, 1 Teaspoon Ground Cinnamon (Cinnamon Powder), 1.5 Tablespoons Flaxmeal
- In a second bowl, combine aquafaba and maple syrup.¾ Cup Aquafaba, ¾ Cup Maple Syrup
- Whisk until everything is well combined.
- Pour liquid mixture over dry ingredients and stir until oats are well coated.
- Transfer it to a parchment lined baking tray and spread it evenly.
- Bake it in a preheated oven for 20-25 minutes, stirring once halfway through baking.
- Once done, take the tray out of the oven and let it cool completely.
- Now, stir in dried cranberries and apricot.2 Tablespoons Dried Cranberries, 2 Tablespoons Dried Apricots
- Enjoy crunchy oil free granola for breakfast or a snack.
- Store the remaining granola in an airtight container.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
