Oil free, reduced sugar, crispy granola that is only 218 calories per serving! Drop the mic. Walk away. Plus, it can be made gluten free if you use the GF oats.
I always have a big container of this sitting on my counter and it’s my go to breakfast. 1 cup of this, 1 cup of So Delicious unsweetened yogurt, and a sliced banana. A filling breakfast for a total of only 400 calories and a variety of grains and proteins. K. I’m not gonna bore you with a long opening paragraph. If you’re like me, you don’t care about all this nonsense, and you just want the recipe.
- 3 cups old fashioned oats (or GF oats)
- 1/2 cup nuts (I like a mix of pecan and sliced almonds)
- 1 cup unsweetened coconut flakes (not the desiccated/shredded, mostly cuz I don’t like them)
- 1 Tbl ground flax
- 1 Tbl chia seeds
- 1/4 cup coconut sugar (can sub brown sugar)
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 1/2 cup pitted dates
- 1/2 cup aquafaba (AKA chickpea water)
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1/2 cup dried cranberry (or a blend of dried fruits)
Preheat oven to 350 F.
In a food processor, or blender, pour in aquafaba and cream of tartar. Process until mixture becomes thick and foamy, 1-2 minutes. Add in dates and puree until they are completely incorporated, about 2 minutes. Scrape sides and add vanilla, process for an additional 30 seconds.
In a bowl mix together the oats, nuts, coconut, flax, chia seed, coconut sugar, cinnamon, and salt. Toss well. Pour in the liquid mix and stir until all of the oats look covered. Stir for another 30 seconds just to be sure.
On a parchment lined baking sheet pour granola and spread out, but leave it a little clumpy. Bake for 15 minutes. Using a spatula turn granola over on the sheet and gently mix it up a little on the sheet. This will help it crisp up without burning. Bake for another 10 minutes. The granola might feel slightly damp still but when you move it around on the baking sheet it will sound dry.
Allow to cool completely before adding the dried fruit. I also add raw pumpkin seeds and sunflower seeds to my mix. Store in airtight container on the counter for up to two weeks. Don’t refrigerate…it’ll get soggy from all the humidity in your fridge.
*The heck is aquafaba?!? Literally, bean water. It’s the water in the can of chickpeas that you normally dump out. But, a few years ago it was discovered that that water has proteins and fiber in it from the soaking chicks. With a little bit of cream of tartar it whips up to a peak! It’s great as an oil substitute here because those proteins coat the oats and crisp them. Normally that’s what the oil does.
Nutrition Information provided using the LoseIt app
Serving size: 1 cup | 218 calories per serving
6.2 g Protein, 9.9 g Total Fat, 0 mg Cholesterol, 249 mg Sodium, 6.3 g Fiber
(Adding seeds and additional nuts and/or fruit will change this nutrition information)