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Vegan, Crunchy, Oil-Free Chocolate Granola

This is a delicious, lower calorie version of chocolate granola. It uses aquafaba to get the crunch, and is easily adjusted to what you have in the cupboard.
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Prep Time 5 minutes
Cook Time 30 minutes
Resting time 30 minutes
Total Time 1 hour 5 minutes
Servings: 10 1/3 cup servings
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups Oats
  • 1/2 cup Coconut
  • 1 cup roasted nuts (hazelnuts, almonds, walnuts) if raw, add before cooking.
  • 1 tbsp chia, flaxmeal, hemp seeds optional - use what you have
  • 1/4 cup cocoa/cacao
  • 1/2 cup maple
  • 1/2 cup coconut sugar or brown sugar, or omit if you do not want it too sweet
  • 1 can chickpeas (aquafaba juice) chickpeas drained and omitted.
  • 1 cup dried fruit optional

Equipment

  • mixer
  • mixing bowls

Method
 

  1. Pre-heat oven to 160 C and line a baking tray with non stick baking paper
  2. Drain the chickpeas and keep the aquafaba in a bowl
  3. Blend the aquafaba using a mixer until soft peaks are formed.
  4. Add the 1/4 c maple syrup to to the aquafaba mixutre. Place to the side
  5. In a clean bowl, place all the dry ingredients and mix together. If the nuts are raw, add them here. If they are already roasted, add them at the end.
  6. Add the aquafaba and maple syrup mixture to the dry ingredients and mix together.
  7. Lay out mixture evenly on the prepared tray and place into the oven.
  8. Cook for 30min, mixing 2-3 times. Make sure that you keep checking it, as it can burn easily.
  9. Once cooked, remove from the oven and let it cool. Add dried fruit (optional) Place into jar or air tight container once it is sealed. It will keep for 2-3 weeks in a cool, dry place.

Notes

NB. You can change oats for quinoa flakes or add extra seeds such as sunflower seeds and pepitas.
I also like to add rice puffs/rice bubbles at the end once it has cooled to bulk it out abit more and give it more crunch.  Makes it last longer too...