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.
Equipment
- mixer
- mixing bowls
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
Instructions
- Pre-heat oven to 160 C and line a baking tray with non stick baking paper
- Drain the chickpeas and keep the aquafaba in a bowl
- Blend the aquafaba using a mixer until soft peaks are formed.
- Add the 1/4 c maple syrup to to the aquafaba mixutre. Place to the side
- 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.
- Add the aquafaba and maple syrup mixture to the dry ingredients and mix together.
- Lay out mixture evenly on the prepared tray and place into the oven.
- Cook for 30min, mixing 2-3 times. Make sure that you keep checking it, as it can burn easily.
- 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...