This crispy, oil-free Granola recipe is simply the best! Packed full of nuts and seeds it is the perfect recipe to prepare in advance for those busy mornings when you need something quick! It is even refined sugar-free and gluten-free.
This sugar-free and oil-free homemade granola recipe is better than any granola you’ve ever tasted! It’s packed with protein and fibre filled nuts and seeds that will keep you full for ages.
Sweetened naturally with maple syrup and dried fruit this granola will satisfy your sweet-tooth without adding any refined sugar!
Combine the dry mixture and aquafaba well to ensure the dry ingredients are evenly coated. This will prevent sections from burning, and make everything crispy.
Stir the granola while baking to avoid burning and to break up the clusters.
If you like granola clumps you can push the mixture down with the back of a spoon or spatula before baking, and again after shifting the mixture halfway through the baking.
Keep an eye on your granola in the last 10 minutes to make sure it doesn’t burn!
Let your organic granola cool completely before moving it into an airtight storage container.
If your granola loses some of it’s crispiness while in storage, just pop it back in the oven for 10 minutes!
FAQ
What is the difference between granola and muesli?
Granola and muesli are very similar! Granola is made with sweetener and fat then baked until golden and crispy whereas muesli is eaten raw and only contains dried fruit as the sweetener. Both are healthy options for breakfast.
Is homemade granola good for you?
Yes! Packed full of oats, nuts, seeds and fruit, how can granola not be a good breakfast option! The protein and fibre content will keep you full all morning.
Is oatmeal healthier than granola?
That depends on what you add to your oatmeal! Does it contain all the nuts and seeds that granola does?
How do you know when homemade granola is done?
When your oats and nuts are starting to turn golden-brown then you know your granola is ready. As the mixture cools it will become crispier.
Can I use quick oats instead of rolled oats for granola?
Yes! Quick oats will cook faster than rolled oats, so just keep an eye on it while it bakes.
Why do you need oil in granola?
You don’t need oil in granola! Just try this recipe! But the idea behind granola is that you need some kind of binder to coat the oats before cooking. Aquafaba is a great replacement for oil!
Why isn’t my homemade granola crunchy?
You need the moisture to evaporate for that delicious crispy granola. If your granola is burning before it is getting crunchy, try cooking on a lower temperature for a bit longer. Remember to keep on shifting the mixture to avoid burning!
This crispy, oil free Granola recipe is simply the best! Packed full of nuts and seeds it is the perfect recipe to prepare in advance for those busy mornings when you need something quick! It is even refined sugar-free and gluten-free.
Mix all the dry ingredients together except the dried fruit
Whisk the aquafaba until it is foamy. Keep on whisking while you slowly add in the maple syrup
Pour the aquafaba over the oats mixture, and combine well
Spread the mixture out on a baking pan in a single layer
Bake for 20 minutes or until golden-brown, stirring midway
If you are adding coconut flakes and dried fruit to your granola, add them in only in the last 5 minutes of baking
Notes
Combine the dry mixture and aquafaba well to ensure the dry ingredients are evenly coated. This will prevent sections from burning, and make everything crispy.
Stir the granola while baking to avoid burning and to break up the clusters.
If you like granola clumps you can push the mixture down with the back of a spoon or spatula before baking, and again after shifting the mixture halfway through the baking.
Keep an eye on your granola in the last 10 minutes to make sure it doesn’t burn!
Let your organic granola cool completely before moving it into an airtight storage container.
If your granola loses some of its crispiness while in storage, just pop it back in the oven for 10 minutes!
