Crunchy chocolate granola with berry goodness throughout, this granola is so satisfying without being heavy. Oil-free and full of flavor, this recipe utilizes whole foods and is a great way to eat plant-based for breakfast!
6cupsrolled oatschoose gluten-free-specific, if desired
1cupcoconut shredsunsweetened
¼cupchia seeds
½cupcoconut sugaror date or maple sugar
½cupcacao powder
1teaspoonsalt
½cupaquafaba
½cupmaple syrup
1teaspoonvanilla
½cupchocolate chipsuse a sugar-free brand, if desired
¼cupfreeze-dried strawberries
¼cupfreeze-dried raspberries
Instructions
Set oven to 325 degrees. In a large bowl, stir together the oats, coconut, chia, sugar, cacao, and salt.
Using an high-speed blender, whip the aquafaba on high until it’s foamy and increases in volume, about one minute. Alternatively, you can use an electric mixer and whip about 5 minutes. While running the machine of choice on low, add the maple syrup and vanilla and stir until well blended.
Fold the wet ingredients into the dry ingredients.
Spread in a thin layer onto baking sheets lined with parchment and bake 30 minutes, taking the granola out about halfway through to stir, spooning the granola from the middle to the outer edges so that it bakes evenly.
Remove the baked granola from the oven and sprinkle the chocolate chips and freeze-dried berries evenly over the top. Let the granola cool completely before storing. Can be stored in a sealed container in a cool dry place for up to a few weeks or frozen up to a few months.