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Store bought granola is loaded with sugar and hydrogenated oils. It is one of those foods that sounds healthy, but can actually be bad for you! That’s why I came up with my grain free granola. Inspired by Mark Hyman, it is loaded with nuts and seeds and is naturally sweetened with coconut palm sugar to give it just the right amount of sweetness. The secret ingredient in this one…chickpea brine, also known as aquafaba. It makes the granola chewy and delicious AND there is no oil in the recipe!

I promise your family will love this for breakfast, served with organic or dairy-free yogurt, or as a snack any time of the day!


1/2 cup chickpea brine (drain from a can of chickpeas)

1/2 cup almond or cashew butter

1/2 cup water

1/2 cup coconut palm sugar

2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

2 tbsp maca powder

1/2 tsp sea salt

1 cup raw walnuts, chopped

1 cup raw pecans, chopped

3/4 cup raw hazelnuts, chopped

1/2 cup raw almonds, sliced or slivered

1/2 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

1/2 cup shredded coconut, unsweetened

1/4 cup chia seeds

1/4 cup hemp seeds

1/2 cup flax seed meal


Preheat oven to 300 degrees and line a large baking sheet with parchment paper. In a large mixing bowl, combine the chickpea brine, almond butter, water, coconut palm sugar, cinnamon, nutmeg, maca powder and salt. Beat with a hand mixer or stand mixer for 10 minutes. Start on low, and then increase the speed to high. The mixture will become fluffy.

In another large bowl, combine the walnuts, pecans, hazelnuts, almonds, pumpkin seeds, sunflower seeds, coconut, chia, hemp and flax seeds. Pour the wet mixture into the nut and seed mixture and stir well, being sure to evenly coat. Spread the granola onto the baking sheet. Bake for 20 minutes, then stir the granola and bake for another 20 minutes.

Remove from the oven and let cool for 30 minutes, before stirring and breaking into clumps. Store in an airtight container for about 2 weeks. Enjoy as a snack, or with your favorite dairy free yogurt!