This really is the Best Ever Oil-Free Vegan Nut Granola, and simply the best tasting granola I’ve ever had! My husband and kids loved this recipe. My picky boy called it “delicious” and asked for more. My mom, who always gives me an honest opinion about my recipes, RAVED over this Nut Granola.
I came up with this recipe because oatmeal hasn’t been sitting with me very well and I was looking for another breakfast option. It’s nearly impossible to find an oil-free granola at the store, and I really try to avoid oil as much as possible. If you’re wondering why, check out this informative article: No Such Thing As Healthy Oil.
Also, I noticed a lot of granola recipes call for egg whites, which apparently add to the crunchiness and “clumping” goodness. So I went out on a limb, and used some aquafaba! Aquafaba is just the liquid that is in a can of garbanzo beans (chickpeas). It truly is liquid magic. It works like egg whites! I was afraid to use it for a long time because it sounded gross to me, but now I am a believer. When you drain and rinse chickpeas, save the liquid (aquafaba) in the fridge.
To save money, I like to get my nuts and seeds from Winco in the bulk section. Trader Joes also has good deals on nuts. I know they are a pricier item. The best deal I can find on pure maple syrup is at Costco, so I try to get it there and not use too much so it will last a month. You can save a lot of money by shopping around and finding the best deals.
This recipe is easy to make and a little bit goes a long way. Try it over your favorite non-dairy yogurt with some berries or just grab a little for a mid-morning or afternoon snack. Let me know how it goes if you make it in the comments! 🙂
- 2 cups raw walnuts
- 2 cups raw cashews
- 1 cup pepitas
- 1 cup shredded coconut, unsweetened
- 5 tbs Aquafaba
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup dried cranberries, optional
Preheat oven to 300 degrees. Line a large baking sheet with parchment paper or silicone baking mat.
Add the walnuts, cashews, pepitas and coconut to a food processor. Pulse until crumbly. Don't overdo it or the nuts will start to release their oils and we don't want that. It won't take long at all.
In a large bowl, add the Aquafaba, maple syrup, vanilla, cinnamon and salt and whisk until well combined. Then add the nut/coconut mixture to the bowl and mix well with a wooden spoon. Mix in the cranberries, if using.
Spread the granola evenly on the prepared baking sheet, pressing it down a bit with your hands.
Bake for 20 minutes, then take it out and give it a little stir. Bake another 20-25 minutes until slightly golden brown on top. Remove from oven.
Let it cool for at least 20 minutes before removing from the sheet. Do NOT stir it right when you take it out, it needs to cool and harden; that's how you get amazing clumps of granola!
Once cooled, break the granola apart to make clumps of granola. Make the clumps as small or large as you prefer. Store in an airtight container or ziplock bag in the fridge. It will keep for at least a week in the fridge, if it lasts that long!