Healthy Granola Oil Free Recipes
HEALTHY GRANOLA (OIL-FREE!)
Steps:
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, stir together the oats, coconut, pumpkin seeds, maple syrup, pumpkin pie spice, and salt.
- Transfer the mixture to the lined baking sheet and spread it out for even baking. Bake at 350ºF until lightly golden, about 20 minutes. Stir the granola, so it will crisp evenly, then return to the oven for 5 to 8 more minutes, until it's slightly more golden. Don't bake more than 30 minutes, or it may start to burn.
- Allow the granola to cool on the pan completely before removing it. If you'd like to add any dried fruit, now is the time to stir it in. Use your hands to break the granola into smaller pieces and store it in an airtight container until ready to eat.
- Granola can be stored in an airtight container at room temperature for up to a week, or in the fridge for up to a month. Serve with your favorite milk or yogurt, or on its own for a crunchy snack.
Nutrition Facts : Calories 178 kcal, Carbohydrate 23 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Sodium 102 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
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!
Provided by Minimalist Baker
Categories Breakfast
Time 45m
Number Of Ingredients 13
Steps:
- 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).
Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 174 kcal, Carbohydrate 22.2 g, Protein 3.2 g, Fat 8.7 g, SaturatedFat 2.3 g, Sodium 79.8 mg, Fiber 3.6 g, Sugar 7.1 g, UnsaturatedFat 4.8 g
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