Aquafaba Granola (Oil-Free!)

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Good news! All of the most delicious things on the planet no longer require oil (apparently). Like roasted vegetables, french fries, and cake! Now granola?

Cool things are happening, people. Cool things are happening.

This easy, naturally sweetened granola requires simple methods and just 9 basic ingredients!

It all starts with aquafaba, or chickpea brine, that’s been whipped until light and fluffy. This mocks egg whites, coats the granola, and helps it become crispy without any added oil! Magic.

Next comes your dry ingredients. We kept things pretty classic with oats, coconut, chia seeds, and nuts. But it will work with just about any combination of these ingredients – and it’ll likely even work grain-free if that’s your thang.

Once mixed, it’s time for the oven. Bake at a low-ish temp for about 30 minutes and you’re in the money – ya know, granola money!

We hope you LOVE this granola! It’s:

Crispy
Crunchy
Golden brown
Naturally sweet
Easy to make
Wholesome
& Kind of addicting

We’ve been loving this granola straight up with almond or coconut milk. We also love it atop things like our Mango Coconut Yogurt, Perfect Bowl of OatsSuper Green Spirulina Smoothie and Tahini Chocolate Soft Serve!

If granola is your thing, be sure to check out a few of our other favorites: Sea Salt Dark Chocolate Granola, 7-Ingredient Quinoa Granola, and Peanut Butter Chocolate Chip Granola.

If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram. Cheers, friends!

Aquafaba Granola (Oil-Free!)

An easy-to-make vegan, gluten-free granola made oil-free thanks to aquafaba! Just 9 ingredients and simple methods required. A delicious, naturally sweetened breakfast or snack!
Author Minimalist Baker
Print
4.9 from 86 votes
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 15(1/4-cup servings)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 2-3 weeks

Ingredients

GRANOLA

  • 3cupsgluten-free rolled oats*
  • 1cupchopped raw nuts (pecans / slivered almonds)
  • 1/2cupdesiccated or shredded coconut (unsweetened)
  • 1Tbspchia seeds
  • 1/4cupcoconut sugar (or other dry sweetener of choice)
  • 1/2tspsea salt
  • 1/2tspground cinnamon
  • 1/4cupaquafaba
  • 1/4cupmaple syrup, plus more to taste (or other liquid sweetener of choice)
  • 1tspvanilla extract(optional)
  • 1/4cupdried blueberries– or other dried fruit (optional)

FOR SERVING (optional)

Instructions

  • Preheat oven to 325 degrees F (162 C) and line one baking sheet (or more as needed) with parchment paper.
  • To a large mixing bowl, add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cinnamon. Stir to combine.
  • Add aquafaba (chickpea brine) to a mixing bowl and use an electric mixer to whip into loose peaks (see photo). This can take up to 10 minutes, usually 5. (If it has trouble blending, add a little cream of tartar to help peaks form.)
  • Add maple syrup and vanilla (optional) to the aquafaba and beat for 30 seconds more. Pour the aquafaba mixture over the dry ingredients and fold to coat (see photo).
  • Spread the mixture evenly onto a parchment-lined baking sheet(s) and bake for 28-35 minutes (or until fragrant and deep golden brown). Stir a bit near the halfway point and flip the pan around to ensure even baking.
  • Let cool completely. Then add dried fruit (optional) and toss. Place in a container that has an airtight seal and it should keep for 2-3 weeks at room temperature. Store in the freezer up to 3 months (sometimes longer).

Video

Notes

*To keep this recipe grain-free, sub the rolled oats for a mixture of additional coconut, nuts, and seeds, similar to this recipe.
*Nutrition information is a rough estimate based on a 1/4-cup serving size calculated without optional or serving ingredients.

Nutrition (1 of 15 servings)

Serving: 1quarter-cup servingsCalories: 174Carbohydrates: 22.2gProtein: 3.2gFat: 8.7gSaturated Fat: 2.3gPolyunsaturated Fat: 1.75gMonounsaturated Fat: 3.05gTrans Fat: 0gCholesterol: 0mgSodium: 79.8mgPotassium: 127mgFiber: 3.6gSugar: 7.1gVitamin A: 4.62IUVitamin C: 0.13mgCalcium: 22.17mgIron: 1.1mg

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Reader Interactions

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    • Support @ Minimalist Bakersays

      Hi Viv, we haven’t tried that swap in all of our granola recipes so we can’t guarantee results, but it could be worth trying!

      Reply
  1. Tracysays

    Oh my gosh. . . . . Don’t make this—unless you want to be addicted, that is. I seriously want to have this for every meal. and snack. It is sooooooo good! I’ve made it a few times now; this last time I used freeze dried raspberries and that put it even more over the top in deliciousness. Just writing this review makes me want to have a bowl! (another bowl, that is. . . . . )

    Reply
  2. Elaine Romerosays

    I was craving granola and had so many nuts in this house, I landed here. I had some aquafaba from a salad. I do not own a mixer, so mine did not peak like yours, but the recipe worked! I used monkfruit sugar. I had some fresh dried cranberries so I subbed those for the blueberries. I warmed up so Almond milk and served it with fresh banana. Yum!

    Reply
  3. Angelasays

    This is the most amazing granola every! I’m so excited to find an oil and nut butter free granola. Don’t stir this too much when it’s cooking so that you can still have granola chunks. The key to whipping aquafaba without losing your mind while waiting endlessly for the darn thing to whip up is to put it in the vitamix for a minute or so first. Then, once it’s white and still resembles a liquid, pour it in the mixer with the whip and whip it good. Why is this a better way: 1) It’s super easy to clean the vitamix with just aquafaba and 2) you were going to get the kitchen aid dirty anyway. (Can you tell how much I hate dishes and waiting…before I start cooking I start thinking about dish clean-up.)

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy this recipe, Angela! Thanks for the lovely review and for sharing that Vitamix tip – we’ll have to give it a try! xo

      Reply
  4. Malenesays

    Hands down the best oil free granola recipe ever! Great for subbing ingredients you love – in my case I replaced 1/2 cup oats for 1/2 cup buck wheat groat and a pinch of cardamon. Crunchy, toasty, perfect. Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you think so, Malene! Thank you for the lovely review! xo

      Reply
  5. Ashleysays

    Grateful for a delicious way to get rid of aquafaba- we eat a lot of chickpeas!! Made the mistake of piling too much on one baking sheet- split it onto 2 into an even layer and baked a little longer- much better! Thank you!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad it was helpful and you enjoyed it! Thank you for the lovely review, Ashley! xo

      Reply
  6. Mariasays

    Replacing oil with Aquafaba is a fantastic idea! I took this idea as a base for all my other granola creations! You can make it also sugar free and it turns out great as well! Let your imagination run wild with the healthiest granola recipe!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoy this recipe, Maria! Thanks for the lovely review! xo

      Reply
  7. Francinesays

    Really loved this recipe. I did a splash of maple syrup and halved the coconut sugar. I subbed the oats with puffed quinoa and didn’t see the aquafaba measurement so I did a whole drained tins worth. It all worked out delicious! Very pleased! Except!…. Slightly confused and perplexed and fearful of the calorie calculation for only a quarter cup. I’m using measuring cups in the UK. A quarter cup is tiny for 174 calories. It also doesn’t look like a quarter cup on the video when served up. Please help me understand this. A cup seems like a good portion size but that’s A LOT of calories in one sitting.

    Reply
    • Support @ Minimalist Bakersays

      Hi Francine, we’re so glad you enjoyed it! Nuts and coconut are higher calorie foods, but the oats also contribute. Keep in mind it’s important to consider nutrients, not just caloric value. Hope that helps!

      Reply
  8. Suesays

    This is the most delicious granola i’ve ever made!! I add sesame, pumpkin and sunflower seeds to the recipe – my family loves it!!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you and your family enjoy it, Sue! Thank you for the lovely review! xo

      Reply
  9. Rachelsays

    This granola is so tasty, thank you! I had a packet of gingerbread spice from a recipe kit I used and it’s delicious.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Rachel! Love that gingerbread spice mix addition. Thank you for sharing! xo

      Reply
  10. Viviansays

    Hi,
    I was wondering if I could somehow add 1/2 cup of sweet potato puree to this? I saw your sweet potato granola recipe and want to use aquafaba because I tried the aquafaba recipe and it was so crispy!

    Reply
    • Dana @ Minimalist Bakersays

      Hmm, that might work! We haven’t tried it. Let us know if you do!

      Reply
  11. Juleasays

    Great granola recipe! My 2 year old and I made this together, which meant that I completely missed the fact that I was supposed to whip the aquafaba before adding it to the dry mixture. But I didn’t notice anything odd about my granola afterwards – crunchy and yummy! To be honest, I also subbed aquafaba for the maple syrup (as in, 2 x aquafaba, and no maple syrup), and again, still a great tasting, lightly sweet granola. We had it on soy yogurt for snack afterwards. Thanks for another great recipe!

    Reply
  12. Adrienne Gembalasays

    Tasty granola and not too sweet granola but mine is not as crunchy as I imagine all those who have commented is. Any thoughts on how to make it crunchier? I do use a silicone mat so for the second batch I baked it for 40 minutes with a turn halfway through.

    Reply
    • Dana @ Minimalist Bakersays

      Make sure it’s in a very thin layer (no overlap / crowding), turn off the oven near the end of baking but leave the granola in the oven to really dry out. Then let cool fully. That should help!

      Reply
  13. Davidasays

    Could you use ground flaxseed and water as a replacement for the aquafaba? Or, if you don’t have a whip machine, could you use a blender to blend it?

    Reply
    • Dana @ Minimalist Bakersays

      Hmm, I’d stick with the aquafaba, but a flax egg *may* work. It’s best to whip aquafaba by hand whisking or using a mixer!

      Reply
  14. Sena Aydınsays

    Hello! I am planning to do this today, but I think I’m going to replace the coconut sugar with honey. Also, can I store these in a jar, and for how long?

    Reply
    • Support @ Minimalist Bakersays

      That should work. It will keep ~2-3 weeks, depending on the humidity level.

      Reply
  15. Sherrisays

    This is great. I now have a nice crispy granola I feel good about eating. Another new Dana addiction. Thank you so much for creating.

    Reply
  16. Sharonsays

    Love this granola! Homemade granola is so simple to make and you can control what goes in it! Aquafaba as a binder is amazing….it whipped up beautifully in just a few minutes! Added some pumpkin seeds and hemp hearts and the zest of an orange! The dried fruit just takes it to the next level!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it! Love your creative additions too. Thanks for the lovely review, Sharon!

      Reply
  17. Amritasays

    Hi there, I usually soak dried chickpeas in water overnight anytime I need them for a recipe. Do you know if that leftover water would work as aquafaba or if it’s best to use the aquafaba from canned chickpeas? I suspect it won’t work but thought I’d ask in case you’ve ever tried.

    Thank you! I look forward to making this granola :)

    Reply
  18. Kiarasays

    Hi! Im DYING to try this recipe but i only have quick oats on hand!😭 Do you think they could work ?☺️

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried it that way, but it should be okay. Just not as textured.

      Reply
  19. Kaitlyn LeClairesays

    I have never made aquafaba before but was making a vegan chickpea curry and thought I would give it a try with the leftover brine. Wow! The aquafaba was really simple to make and made this granola deliciously crunchy! I don’t know if I would open up a can of chickpeas to make the granola this way, but won’t ever waste that brine again! I added a little extra salt (I like my granola more salty to go with sweetened yogurt) and a bit of reishi too. Will definitely make again!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Kaitlyn! Love the reishi addition, too. Thanks for sharing!

      Reply
  20. LaTeshasays

    Hi! Could we add some kind of nut butter to this recipe? If so, where would be the best place to add it? Thanks so much for your help!

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried that, but we think so! Perhaps in place of some of the aquafaba? Let us know if you try it!

      Reply
  21. Belensays

    I am so happy I came across this truly delicious and satisfying recipe! I only added 1/2 cup of nuts because I am not going to restrict myself to a 1/4 cup serving. 🙂 Thank you !

    Reply
  22. Josefinesays

    Hi, I am very new to egg substitutes such as aquafaba, so I wonder if the sweeteners are neccessary for the texture, or would it work to make this recipe completely without sweeteners?
    Have a nice day!

    Reply
      • Josefine Hugossonsays

        Hello again
        In what way would it not taste good? Would it simply be “tasteless”?Because that is not a problem, or will the aquafaba give some sort of bitter or funky taste…?
        What I want to know is if it’ll work, like, will the the texture be the same?

        Reply
        • Dana @ Minimalist Bakersays

          They also help with texture – they help the oats crisp and caramelize. With aquafaba only this recipe would turn out on the soggier side.

          Reply
  23. Alexandrasays

    AHHHMAZING! Making a triple batch right now after eating up the first one in no time. I subbed in millet, buckwheat groats, and pumpkin seeds for about half the oats just to play with the textures a bit. I also keep the dried fruit out until I’m ready to have a serving as I don’t want to chance anything sogging up this perfect crunch! More aquafaba recipes please!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Alexandra. Thanks so much for the lovely review! And noted on the aquafaba recipes =)

      Reply
  24. Betsy Wyattsays

    I have been doubling this since the beginning!! Our family eats through it in 4 days. It is just lovely. I used white liquid the other day. I was being too lazy to cook up a batch of chickpeas. It worked really well. I did add an extra splash of maple syrup since white liquid is a little more flavorful. Thank you!! Off to try your GF scones as I already know your biscuits rock ♡♡

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you and your family enjoy it, Betsy! Thanks so much for sharing! Enjoy the scones =)

      Reply
  25. Claudiasays

    Easy and delicious! I keep 1/4 cup portions of aquafaba in the freezer. Had everything else in the pantry. I used a combination of chopped pecans and walnuts. Used extra cinnamon, vanilla, and added 1/4 cup of flaxseed meal. The whole house smells fantastic. I forgot and added the dried fruit(chopped dried, juice-sweetened cranberries) before baking. Still turned out lovely. I will definitely be making this again. Thank you for such a wonderful recipe.

    Reply
  26. Barbsays

    Just took the granola out of the oven. Eating it now. Very crunchy, delicious! The aqua faba really made the difference in the crunch factor. You can’t tell there’s no oil in the recipe. I made one minor modification, substituting pumpkin spice for cinnamon. I used a mix of nuts, besides almonds and pecans, also used hazelnuts and cashews because I happened to have them on hand. Thank you, Minimalist Baker!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Barb! Thanks so much for the lovely review and for sharing your modifications!

      Reply
  27. Alicesays

    I’ve been meaning to experiment with aquafaba since I became vegan five years ago – I just got a new food processor and this was my first recipe to test it out! This recipe is excellent, does not disappoint! Just the right amount of sweet, it crisps up wonderfully (gave it a few stirs throughout cooking). I’ll certainly be making this again and again — thank you!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoyed it, Alice! Thanks so much for the lovely review! xo

      Reply
  28. Elainesays

    I loved having an oil-free option and I appreciate how careful you are with sugar. I just made these with the aquafaba I had and followed the idea of blooming the Chia seeds in the aquafaba and bloomed them in it a little. I only had two cups of whole oats, so I added one more cup of steelcut oats. (All the slow cook variety). I forgot the 1/4 cup of coconut sugar, but that was fine. I put maple syrup on the table for those who wanted something sweeter. I added blueberries and banana at the end and we ate it with almond milk. It was definitely a baked breakfast feeling. And I thank you again for your recipes. You have taught me to be confident in my cooking. Now, my 85 year-old mother has started to use your blog. Thank you for showing us that we can nurture loved ones through healthy cooking. To health!

    Reply
    • Support @ Minimalist Bakersays

      Aw, we’re so glad to hear it, Elaine! Thanks so much for your kind words and lovely review! xo

      Reply
  29. Susansays

    LOVE this granola! It’s the only one I’ve made that stays crisp & crunchy, even in Houston weather. Super easy & delicious! Tip: If you find organic canned garbanzos on sale, grab them – the aquafaba whips up very quickly & easily.

    Reply
  30. Mrs. Vsays

    First, thank you fit not writing 55 paragraphs before the recipe! I will start following you just for that. I’ve made granola for years but am going vegan and low oil so really appreciate this recipe!!

    Reply
  31. Nataliesays

    I made this with 1/3 cup of cocoa powder and omitted the cinnamon. I also used more aquafaba than recommended. Tasted great for all you chocolate lovers!

    Reply
  32. Chesays

    I may not use another granola recipe again. This was delicious! It was a bit on the sweeter side but I always had more of a sweet tooth anyway. I think I kept it in the oven for around 30 minutes and it turned out great.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Che! Thanks so much for the lovely review!

      Reply
  33. Marianesays

    Hello, I just made this homemade granola and it burned. I’m really upset. I’ve been planning on doing this granola for 2 weeks now and finally made it. I followed all the instructions as written above. I set the oven temperature to 325 degrees Fahrenheit just like the recipe says. It just completely burned after 25 minutes. Can someone tell me at what Temperature granola should be baked? Thank you.

    Reply
    • Support @ Minimalist Bakersays

      Hi Mariane, that’s so strange as it shouldn’t burn at 325. We’re so sorry that happened! Is it possible your oven runs hot? We’d say maybe try reducing the temperature next time and/or cooking for less time?

      Reply
    • Aurasays

      Mariane, maybe you investigated already, but if not, maybe your oven heats unevenly or incorrectly. If you don’t have an oven thermometer, I highly recommend buying one. They can be picked up for less than 5 bucks. I’ve always rented and had so many wonky ovens.

      Reply
    • Mrs. Vsays

      I’ve baked granola for over 20 years at 350 degrees and it doesn’t burn but here’s what I do. Make sure your rack is in the center. Set a timer and stir every 5-7 minutes. Watch it the last five minutes. Finally, I’d get my oven checked.

      Reply
  34. SBsays

    This is so unbelievably simple and so delicious! I love the clarity in your recipe.

    Reply
    • Maggiesays

      I used this recipe / technique paired with an older granola recipe I have for cooking it in a slow cooker instead of the oven. The slow cooker recipe calls for 2 – 2 1/2 hours on high, stirring every 30 min or so. If your oven runs hot and burns the granola, or if it’s too hard to catch it right at the moment before it’s too burned since it cooks faster in the oven, the slow cooker may be the way to go, if you have one. The directions say to leave the lid of the slow cooker askew so that some moisture can escape so the granola can get crunchy rather than soggy.

      Reply
  35. Trishasays

    I have made this several times and it always comes out absolutely perfect!! I double it and store some in the freezer. It’s super crunchy and not too sweet; just wonderful!
    Oh….And I’ve never whipped the aquafaba, I just stir it right in and it crisps beautifully! Thank you!

    Reply
  36. Annesays

    I turned the oven off after 23 minutes or so and let the granola crisp up in the cooling oven. We ate it with milk and it tasted just like store bought! So now I’m trying to figure out how much I’ve spent over the years on granola cereal….never again!

    Reply
  37. Kimmysays

    THIS is the granola recipe I’ve been looking for!! I’ve tried making granola a few times, but it never came out as crispy and flavorful and “granola-y” as the ones you get at the store. I happened to have aquafaba on hand because I just made some chickpeas last week and wanted to try a recipe using it to see if it actually works. Plus, I’m trying to make my good quality oils last as long as possible (they’re expensive), so if I could use something I would’ve initially thrown out instead, then = win/win.

    It did take me the full 10 minutes of whipping the aquafaba with a handmixer, but did finally froth up! Not quite as clean and sparkling white as the photo, but close enough :)

    Then I subbed 1/2c quinoa for the coconut since I wanted more protein and your quinoa granola recipe said 1/2c, so that was an easy swap. Then I fill my 1 cup scoop about halfway with chopped walnuts, then a few handfuls of pumpkin seeds on top, and the rest of the way with some chopped cashews for a total mix of 1 cup. I also used the vanilla – wouldn’t have been the same without it.

    I cut out the coconut sugar and just used the maple syrup ’cause I don’t like things to be overly sweet, upped the cinnamon to 1 1/2tsp, and added raisins after it came out of the oven and cooled = yummiest cinnamon-raisin granola ever!

    Now I’m excited to start using this as a base for other flavor combinations!

    Thank you so much!!

    Reply
  38. Traciesays

    I rate this awesome recipe a five star! I’ve made it several times. I used all the water from 1 can of chickpeas. (About twice as much, as recipe calls for) It always turns out great! Thanks ?

    Reply
  39. Sarasays

    I make this most weeks but sub in different things. It’s a brilliant recipe! I used stevia as a dry sweetener instead (but less of it) which works really well to reduce the sugar too =)

    Reply
  40. Mindysays

    Have I mentioned that I make a batch of this granola every two to 3 weeks? It’s different every time since I use what ever nuts, etc I have o hand. I pretty much have coconut yogurt banana and granola every morning. Thank you.

    Reply
    • BAIsays

      Great recipe. Whipped the aquafaba in my blender for 1 minute and added it. Crunchy and delicious. Left mine in the oven for an additional 10- 15 mins after I turned it off.

      Reply
  41. tracysays

    Just started making my own yogurt in my instant pot and I was looking for a nice granola to complement it. This is it! It is nice and crunchy, great flavor. I had run out of cinnamon so I subbed apple pie spice. Absolutely had no problem thawing out some frozen aquafaba and whipping it up. Thanks for another great recipe!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Tracy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  42. Ashleysays

    I made this granola today. It is definitely “kind of addicting”! I followed the recipe as written and didn’t have any issues whipping the aquafaba as other have commented. It is crunchy but not chunky. Would more aquafaba make it chunky?

    Reply
    • Support @ Minimalist Bakersays

      Hi Ashley, We’re so glad you enjoy it! You could try more aquafaba and/or more maple syrup (since that makes it sticky). Let us know if you do some experimenting!

      Reply
      • Ashleysays

        I did some experimenting because we went through the first batch so fast. I added more aquafaba and some of my homemade almond butter. It needed a few minutes longer to cook than the first batch. Lots of chunks and very tasty!

        Reply
  43. Tonyasays

    We love this recipe! Easy, delicious, not-too-sweet. I make a batch every time we use chickpeas! It always turns out nice and crunchy.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy this recipe, Tonya! Thanks so much for the lovely review!

      Reply
    • Support @ Minimalist Bakersays

      Hi Nydia, We haven’t tried that and aren’t sure whether it would work. It probably wouldn’t hold together as well. Let us know if you give it a try!

      Reply
      • Italiangirlsays

        You’re right. It didn’t hold together. Now I have some aquafina, I’ll try it again.

        Reply
  44. Mindysays

    Besides the house smelling so good, this granola was amazing. I wanted Oil free & to control sugar and your recipe was perfect It was also my first time baking with aquafaba. Thanks.

    Reply
  45. Angelinasays

    The granola made from this recipe is fantastic in flavor and texture :) I’ve made it multiple times. I do use a bit more aquafaba than called for. (I use what comes from 1 whole can of chickpeas, which can vary.)

    Reply
  46. Taylor Gamachesays

    I have been nervous about cooking w/aquafaba but decided to go for it w this granola. It made mixing the dry ingredients with the wet ingredients so easy! Delicious and crunchy too!

    Reply
    • Dana @ Minimalist Bakersays

      Lovely! Thanks for sharing, Taylor! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      Reply
  47. Cynthia Vournassays

    I made this granola last night and I loved it! It’s easy to put together and so, so delicious. At first I was put off by whipping the aquafaba, but it was so simple and whipped up in no time flat. I have been searching for a simple oil-free granola recipe for a long time and I finally found it. Thank you!

    Reply
  48. Chiarasays

    Definitely a new favourite! I left out the coconut flakes and added some sunflower seeds, tastes very light, sweet and is super crunchy. Really great and super simple recipe, thank you so much for sharing!

    Reply
  49. Louisasays

    Love this recipe! I’ve made so many times with different flavors and addins. Only change is, like other commenters mentioned I don’t whip the Aquafaba- works great! Thanks!

    Reply
  50. Ktsays

    This was delicious, used a little less coconut sugar and left out coconut, vanilla and dried fruit. Chopped up almonds….yum!!! Making another batch today, I think I’ll add all that stuff this time. Didn’t have a lot of success with aquafaba but I’ll give it another go this time and see if I can get some peaks? Thanks for all your amazing recipes!!

    Reply
  51. EMILY GOLDFISCHERsays

    This is a tasty and easy recipe. If you are used to granola with oil, this version doesn’t have the richness, but it’s very good and better for you. The Aquafaba does allow for a nice coating and clumps and chunks to form, chunks are very important. I’m fussy about granola and this recipe ticks a lot of boxes, crunchy, sweet, salty and healthy (if you don’t eat too much, like I might have). Thanks for sharing!

    Reply
  52. Melaina Johnsonsays

    I made this granola yesterday and literally cannot stop snacking on it! I tend to make up my own granola recipes with whatever is on hand but I’m pretty sure this will be my new go-to! Perfect amount of sweetness and the crunch is on point :-) Thank you for another great recipe!

    Reply
  53. Katiesays

    I made this and it was absolutely delicious. My aquafaba didn’t whip when I tried in my vitamix, but I just added it to the pile unwhipped and it seemed just fine. I’m wondering, does whipping really matter when the recipe doesn’t need elevation? For example, your trail mix cookies, do they really need whipping?

    Reply
    • Dana @ Minimalist Bakersays

      Hi Katie, it gives it volume so it covers more of the granola. I think it also provides more airy crunch. Glad you enjoyed it!

      Reply
  54. Fizsays

    This sounds interesting! Thank you for another fab recipe. Question (non vegan), would egg whites work in place of the aquafaba? Or would it taste yuck? If so, would it be the exact same amount I’d use? I like the thought of extra protein from the egg whites as opposed to the aquafaba. Thank you!

    Reply
    • Dana @ Minimalist Bakersays

      Yes, that would totally work! Measure the same amount as aquafaba and proceed as usual!

      Reply
  55. Pamela Ostisays

    Hi Dana-I have made this twice now and it is absolutely delicious. Thanks for the great recipe!

    Reply
  56. Maysays

    Hi! Would it also work without any sugar or maple syrup? Would I have to add extra aqufaba? Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Hi May, we aren’t sure if it would work without using any sweetener. It would likely be very bland and not stick together. However, other readers have omitted the coconut sugar and only used maple syrup and have reported success. Hope that helps! If you give it a try, we would love to hear how it goes.

      Reply
  57. Josays

    The recipe is exactly what I’ve been looking for as I find granola with oil is a bit heavy for breakfast. Came out crunchy and very flavoursome. Might use less sugar next time but that’s just my own preference :)

    Reply
  58. Lornasays

    My husband loves granola but the recipe he likes has oil. I tried this recipe an he did not even notice there was no oil. Thank you for a great oil free granola.

    Reply
  59. Margaretesays

    I was very excited to try this recipe, and followed all the instructions to the teeth, only to find a burned granola after 20 minutes of the batch with the recommended temperature.

    Reply
    • Support @ Minimalist Bakersays

      Oh no! It sounds like your oven might be running hot, Margarete.. We’re sorry this happened but if you give this recipe another try, I’d turn the temperature down and watch it closely.

      Reply
  60. Katharinasays

    This is the most delicious granola that I have ever eaten. The level of sweetness is just perfect and the complexity of the flavors is amazing. Thank you for this great and so simple recipe!

    Reply
  61. Lisasays

    Awesome and crunchy. Amazed by how yummy the aquafaba was! So happy to have a lower fat granola recipe. It was a little sweet so I may cut the sugar back next round. I have already recommended this recipe and will definitely make it again. The only drawback is that it is a little addicting. Thanks for the recipe! Ps Teenager approved, as well !

    Reply
  62. Juliasays

    Customized the oats just with cashews and raisins while sticking to the rest of the recipe and BAM! Turned out brilliant. Great crunch and perfectly roasted nuts, awesome!

    Reply
  63. kathysays

    No need to whip the chickpea brine! I used it straight from the can. Super yummy. THANK YOU for another recipe to add into our rotation.

    Reply
  64. Sarahsays

    Hi Dana,
    I love this recipe. I’m wondering if you have any experience or advice for making chocolate granola? Would just adding cocoa powder work or do I need to take anything else into account?

    Reply
    • Support @ Minimalist Bakersays

      Hi Sarah! We actually have a chocolate granola recipe which you might be interested in! Check it out here!

      Reply
  65. Hannahsays

    Delicious and clumpy! I left out the coconut sugar and it turned out great (though not as sweet, of course, but that’s what I was going for). If you like clumps, I think you can get away with using a bit more aquafaba than the recipe calls for and *not* stirring it all during cooking and cooling.

    Reply
  66. Rachelle Gregorysays

    We normally use your nut and honey granola recipe and it’s amazing but this has been a wonderful alternate as we use a lot of chickpeas and I normally just toss the aquafaba down the drain! I cut the sugar a tad (3tbsp) and add in pumpkin and sunflower seeds and do a mix of almonds/walnuts/pecans for the nuts. I add 1 tbsp of cocoa. I also use honey instead of maple syrup.

    Reply
  67. Gladimar sturlasays

    Delicious, made it for the first time and had to make adjustments because some ingredients were missing. I was using the pan for the first time (didn’t have parchment paper) so I added a teaspoon of coconut oil just in case. It turned out amazing. I love it, super crunchy, tasty and it passed the test with someone who really dislikes oats in any shape or form. Thanks for all your amazing and inspiring recipes. I love them all!

    Reply
  68. Lucysays

    I’m not anti-oil by any stretch but do like the idea of not needing to use it in stuff like granola. This recipe is the third no-oil granola I’ve tried and it is hands-down the best. Texture is wonderful and flavour is outstanding—almost buttery with zero beaniness. We only had two cups of oats and so I subbed in an extra cup of nuts and seeds, and added a bit of cardamom, but otherwise followed exactly.

    Reply
  69. Gillsays

    I made this yesterday & had some for breakfast this morning – absolutely delicious. Thank you for your wonderful, creative recipes

    Reply
  70. Sallysays

    This granola is delicious! I don’t like chia seeds so used hemp seeds and doubled or more flaxseed meal. Also cut down the sugar to one Tbsp.

    Reply
  71. Debbiesays

    Another great recipe, really genius to substitute oil with aquafaba, thanks Dana! I’ve made it a couple times now, and it turns out great every time. A quick time saving tip: I found that the aquafaba whips up so much faster in a blender. After only 2 minutes on normal/medium speed, it has the same consistency as whipping it with an electric mixer for 10 minutes ;) although small amounts do not form as firm peaks as it should, it still works and gives the perfect crunch to the granola. I have a batch in the oven right now, sweetened with date syrup, looking forward to trying that!

    Reply
      • Debbiesays

        Works just the same! I didn’t add as much as 1/4 cup because it doesn’t have to be too sweet for me, but I like the somewhat caramel taste that the date syrups gives. I didn’t change the baking temperature, and I think mine was in the oven for around 30-32 minutes.

        Reply
  72. Molliesays

    Would you be able to use the liquid from other legumes? Ie white beans, black beans or lentils

    Reply
    • Support @ Minimalist Bakersays

      Hi Mollie! Unfortunately I’ve heard chickpea water works best, and the other beans don’t whip as well and also taste more of the bean.

      Reply
  73. Laurasays

    I made this today, and it turned out yummy. I was hungry for granola and didn’t want to buy it at the store where all offerings have added oil. This is so good I don’t miss the oil at all. I’ll definitely make it again. Thank you for posting!

    Reply
  74. Muriellesays

    Hi Dana,

    I made this recipes a couple of times now and am amazed by how crunchy this granola is! Honestly, who would’ve thought that you could achieve so much crunch without any oil?! I want to try and experiment with the recipe and maybe sweeten it with a date paste – might have to cook it a bit longer but I think it could work :) Thank you so much for the recipe, it is delicious!

    You’re the best!

    Reply
    • Support @ Minimalist Bakersays

      Let us know how the experimenting goes, Murielle! Glad you enjoyed it! :D

      Reply
  75. Angiesays

    I don’t have an electric mixer, can I hand mix and get the same effect from the aquafava ?

    Reply
  76. Heidisays

    Dana, thanks for another great recipe for those of us avoiding oil. I was skeptical, but I just took my Pam from the oven…and it’s delicious! So crunchy..and I used 1/2 cup of sliced almonds and 1/2 cup of pumpkin seeds for the nuts. I also had the coconut shards from Trader Joe’s that add a lot of flavor and crunch too. This is a keeper!

    Reply
  77. Rebeccasays

    This was wonderful! Due to a combo of laziness and lack of ingredients I also made 3 shortcuts that people might want to know about – rather than using chopped nuts/chopping them ahead of time, I just threw some nuts, seeds and oats into the food processor and pulsed. I omitted sugar altogether. Then I skipped whipping the aquafaba; just whisked it with the vanilla and maple syrup and folded it into the dry ingredients. It crisped up just fine…I’m sure it would have been even better if I had followed the instructions, but I don’t plan on finding out due to previously mentioned laziness!

    Thanks for the oil-free recipes!

    Reply
  78. Brooke Tejadasays

    Pure heaven.

    Love this granola and the lower fat content.

    My house smelled like a waffle-cone factory while baking and I feel like I’m indulging whenever I dive in for a fistful of this healthy yummy granola.

    Reply
  79. Juliesays

    Best granola recipe ever! I dumped some extra cinnamon in, used a mixture of almonds, pecans, and sunflower seeds for the nuts, about 1 T maple syrup and 1/4 tsp Stevia with vanilla. Smelled amazing and tastes even better. I had just tried and failed a different granola recipe using aquafaba, so I was so excited to see this recipe in my inbox a few days later!

    Reply
  80. Juliesays

    This was my first time making granola and it was easy to make, perfectly crunchy and delicious! Great recipe!

    Reply
  81. Sarahsays

    WOW. I made this without nuts and used ground flax instead of chia seeds. It’s incredible! Sweet and comforting and really fantastic texture. This is my first time using aquafaba too- I worried about any after taste, but this flavor is fantastic. LOVE IT.

    Reply
  82. Heidisays

    Dana, thank you…this is absolutely genius! Just took this out of the oven…it’s delicious. I used sliced almonds, pepitas and coconut shards for my add ins. I have been looking for a way to enjoy an oil free granola that still had crunch..and this is it!

    Reply
  83. Laanasays

    This turned out great! Crunchy, flavourful, satisfying and fresher tasting than granola made with oil. I skipped the sugar and as I had no maple syrup i substituted it with rose syrup. I also added some grounded flax seeds and freeze dried berries. Will make again! Thank you!

    Reply
  84. Judithsays

    Hello – I’m a huge fan of yours but have never left a comment before so I’m being brave. I have your free book and I also bought your Everyday Cooking book from Amazon and, although nothing of mine ever looks like your photos :-) the food always tastes good. So, onto the granola, I made this today and although I had to use loads more aquafaba than the recipe suggested, and forgot the maple syrup, the end result is amazing. Thank you so much for all your hard work in producing really brilliant recipes.

    Reply
    • Dana @ Minimalist Bakersays

      Thanks for sharing, Judith! So glad you’re enjoying the recipes.

      Reply
  85. Robin Medicisays

    This way the most successful oil free granola I’ve made! I’ve tried pureed fruit, baby food or diluted honey but they were TOO crunchy, too brown, never quite right. This was nicely browned, crisp and just sweet enough. This is it! No more searching? Thank you!!!!!

    Reply
  86. Rachelsays

    Came our great as far as texture for the granola. Nice and crunchy! A little sweeter than my personal preference, so I will probably omit the coconut sugar next time or just use less than 1/4 cup.

    Reply
  87. Michellesays

    I saved the chickpea brine for this recipe while making your AMAZING Sunflower Chickpea Sandwich- it was SO SO good, I made it twice in 3 days, and plan to make it all summer long. So good. Anyway, I had first made this granola using chickpea brine at room temperature and it took the full five minutes to reach a whipped peak consistency. The granola browned too much in my oven using the recommended times, so I am making it again as we speak and will bake shorter. What I wanted to mention is that I had chickpea brine in the fridge and when I made the aquafaba right now, it literally took less than a minute to reach the correct consistency- have you noticed this- that if the chickpea brine is cold, it whips ups much quicker? Anyway, thanks for the great recipes. I have made tons of your recipes- and I must say that Sunflower Chickpea Sandwich is incredible!!!!

    Reply
    • Dana @ Minimalist Bakersays

      Yay! Thanks, Michelle! I haven’t noticed much of a difference in whipping aquafaba when at different temperatures but maybe you’re onto something! Thanks for sharing!

      Reply
      • Michellesays

        I made the Sunflower Chickpea Sandwich AGAIN and then used the chickpea brine for the oil free granola again : ) I put the brine in the freezer for about 7-10min to cool it down and it worked again- I was able to whip up aquafaba in about a minute : )

        Reply
  88. Jaynesays

    I love this recipe! I don’t like coconut, so substituted in some various nuts and hemp seeds. It is delicious and will become a staple in my kitchen. Thank you!

    Reply
    • Dana @ Minimalist Bakersays

      Lovely, thanks Jayne! Would you consider leaving a rating next time? It really helps us out!

      Reply
  89. yulcasays

    We are eating chickpeas all the time, so we always have aquafaba at hand – this stuff is magic (want to try your vegan mayo soon, btw :D)! And instead of simply replacing the empty granola box with the supermarket stuff we usually buy for our daily oatmeal, I just made a batch of this. Cooling down right now, but already smells delicious and I’m guessing it will become a staple around here. Thanks so much!

    Reply
  90. Carlysays

    Totally fantastic recipe! I used more nuts and seeds and less oats, and am absolutely jazzed with the results. Crunchy, toasty, absolutely perfect. It is all I can do to keep away from just eating it dry by itself as a snack!

    Reply
  91. Vivisays

    I’m totally on board for all things aquafaba and I want to buy a cookbook solely for aquafaba based recipes but I don’t know which one to buy! I really respect your opinion so could your review the aquafaba cookbooks by Rebecca Coleman, Zsu Dever, and Kelsey Kinser? Maybe post a comparison?

    Reply
  92. Marcysays

    If this recipe doesn’t secure your position as a goddess, I don’t know what will. I subbed pumpkin seeds for the nuts, which came out amazing. And my house smells so good!

    Reply
  93. Marysays

    Thanks for the recipe Dana ! I made it exactly as posted . It’s really yummy but it didn’t clump at all !

    Reply
  94. Megsays

    Delicious! And very easy. I love using the aquafaba instead of oil — adding all that oil to granola always felt odd. This granola is wonderful with yogurt and fruit — I’ve been enjoying it every morning since I made it a few days ago. Many thanks for this easy, tasty recipe.

    Reply
  95. Nicola D-Lsays

    THis granola is seriously amazing! I was a little dubious of the idea but OH MY it works!
    I blitzed up walnuts and some mixed seeds instead of chopped nuts and desiccated coconut.
    This is my new go-to granola recipe, looking forward to experimenting with different flavours too! Thank you!

    Reply
  96. Chloe Singletonsays

    I made this granola and it turned out delicious!!
    I was curious to see how it would turn out with the aquafaba, and it turned out great!
    Thanks Dana for this simple and yummy recipe!

    Reply
  97. Mishasays

    Good news indeed!
    I can’t express how much I love your super chunky granola recipe. It’s so good that I’ve had to start limiting how often I make it as I’d find myself in the kitchen in the middle of night scoffing handfuls of the stuff! This oil free version is perfect and I cannot wait to make this, I’m genuinely excited =]
    You’re my hero, Dana!

    Reply
    • Dana @ Minimalist Bakersays

      We haven’t, but I’d guess it works. Let us know how it goes!

      Reply
    • Kimbeesays

      Aquafaba FB Group I joined recently says blenders & food processors DO NOT work. Need to use a good stand mixer like Kitchen Aid. I am personally inexperienced, but remember reading this in comments. Eager to get started and will def be making this granola! Thanks for the recipes.

      Reply
  98. Ashleigh W.says

    Just pulled this out of the oven :) I used agave nectar instead of maple syrup to cut down on the glycemic index a bit more. I’m also planning to use a mixture of dried blueberries and cherries once it cools. Thanks for the great recipe!

    Reply
  99. Lydia Luzsays

    Friends,
    Is it that unusual to find an oil-free granola recipe? Mine is a riff off a simple oats-almonds-cinnamon-coconut flake recipe. The liquid is provided by honey mixed into a 1/4 cup of apple juice. Then the dried fruit mixed in later. (Vegans could replace the honey with maple syrup.)
    I’m curious to try the aquafaba recipe but just sayin’ there’s a less complicated recipe.

    P.S. I love your recipes!

    Reply
    • Marysays

      I bet using apple juice an honey is delicious! It’s a lot of sugar for some people, though, which is why the Aquafaba is appealing to some.

      Reply
  100. Priscillasays

    I just made this granola and am pleased to report that it was very successful! Super crunchy! I feel like you read my mind – I have been looking for a health granola recipe for some time and had not found one without oil that still crisped up. I actually cut the salt and dry sugar in half, and it was still delicious, so I have no doubt the recipe as written is even more delicious! I was kinda scared about the aquafaba b/c I have had some aquafaba fails :( but I just sprinkled in a little cream of tartar, and it whipped right up (I used the liquid from Bush’s organic chickpeas). Thanks for the keeper!

    Reply
  101. Cassie Thuvan Transays

    Thank you for this amazing and creative recipe! I have made oil free granola in the past, but there are way too little recipes showcasing oil free granola! Glad that you used aquafaba too–it goes to show all the possibilities of its uses! This granola looks amazing and I’d want to add cacao powder to make a chocolate granola! Totally would eat the WHOLE batch of granola in one go!

    Reply
  102. Hannahsays

    Hi hi! I always sprout my chickpeas before cooking them in my instant pot…can I consider the cooking liquid aquafaba?

    Reply
    • Dana @ Minimalist Bakersays

      Perhaps, I’ve heard you have to cook it down first before it will work. And it may not whip as well. But let us know if you give it a try!

      Reply
  103. pamsays

    Made this today, and loved it. Thanks so much. I’m thinking of using it as a crisp topping on a hot peach/ blueberry filling.

    Reply
  104. Bevsays

    I’m glad that you are embracing the oil-free movement! We try to eat as oil-free as possible so I’m always looking for recipes that are oil-free. I can’t wait to try this! Thanks!

    Reply
    • Dana @ Minimalist Bakersays

      We love providing options for everyone – oil and oil-free eaters!

      Reply
  105. Jennifersays

    Way too excited to try this!!! Trying to reduce fat!! Ps Love your cookbook!

    Reply
  106. Terri Duckworthsays

    Genius!! Thank You!!!
    Curious to know it the liquid from black beans might work also?

    Reply
    • Dana @ Minimalist Bakersays

      Unfortunately I’ve heard chickpea water works best, and the other beans don’t whip as well and also taste more of the bean.

      Reply
  107. Laurensays

    This was amazing!! I was skeptical it wouldn’t be crunchy, but I was wrong. I didn’t miss the oil at all. My husband loves it too.

    Reply
  108. Romisays

    Loved the fact that I can indulge in granola without worrying about oil content.
    However, I felt the with-oil version was a bit tasttier (maybe because it had added flavor from coconut oil?). I would still make this again :)

    Reply
    • Dana @ Minimalist Bakersays

      It’s a different kind of crunch, perhaps that’s what you enjoyed slightly more with the oil version. You could also always scale back on oil by subbing aquafaba but not remove it completely. Hope that helps!

      Reply
    • Support @ Minimalist Bakersays

      Hi Jerilyn! The rule of thumb is to treat it like egg whites. A few days shouldn’t be a problem in anyone’s fridge, but if you plan on keeping it more than a week or two, you’re probably better off freezing it.

      Reply
      • Jen M.says

        In my experience it de-fluffs in the fridge but will easily re-fluff when you mix it again. So don’t panic and throw it away if you go to retrieve it and it’s totally watery again. It will re-fluff! ?

        Reply
    • Dana @ Minimalist Bakersays

      I think so, but we haven’t tried it that way. It may make the granola a bit too wet. Perhaps scale back to 2 Tbsp and go from there. Or, add more oats or coconut to compensate.

      Reply
    • Xavier Waterkeynsays

      Yes, but mix it in with the Aquafaba after you whip it so that the sweetness of the syrup distributes itself more evenly.

      Reply
    • Kikisays

      I skipped coconut sugar in the dry mix and added more maple syrup to the aquafaba mix – turned out great!! Was super crunchy :-)

      Reply
    • Dana @ Minimalist Bakersays

      If you add slightly less dry ingredients to the wet ingredients, it usually helps the granola clump more. And try not to stir during baking or cooling, which also encourages clumping.

      Reply