I have been on the hunt for a good granola recipe that was oat and oil free. I was having a hard time finding one so I sort of took a bunch of recipes and added some ingredients and omitted others and this is what I came up with! This granola is simple and so delicious, I wish I could say this lasts us a week but we pretty much eat the whole batch in an afternoon every time I make it.
Preheat oven to 325 degrees. Begin by whipping your aquafaba with a hand or stand mixer on high speed until thick and whipped. It should whip and peak like egg whites or a whip cream consistency! Once whipped, whisk in your wet ingredients and spices. (Maple syrup, cinnamon and cacao powder). Combine all dry ingredients in a separate bowl and pour over your whipped aquafaba. Mix together until thoroughly combined and transfer to a sheet pan lined with parchment paper and put in the preheated oven.
Remove your granola at the 20 minute mark and mix it on the baking sheet to ensure it cooks evenly. Put back in the oven and bake for an additional 20 minutes until the clusters are dry and starting to crisp. Remove from the oven and allow to completely cool for about an hour on the counter, this allows the granola to get that super crunchy outside that we all love. Store in an airtight mason jar…or eat all in one sitting like Justin and I do!