Hey there, fellow breakfast enthusiasts! Are you tired of the same old boring morning routine? Well, get ready to shake things up with my latest obsession: a low-fat apple granola that's so good, it'll make you want to leap out of bed!
Now, I know what you're thinking – granola? Isn't that all oil and sugar? Not this one, my friends! I've been on a mission to create a granola that's both delicious AND good for you, and I think I've cracked it. The secret? Aquafaba! Yes, you heard that right – the magical liquid from a can of chickpeas! This isn't just a way to reduce the amount of oil we use (although it does help with that!), but it also gives the granola a fantastic crunch. Who knew bean juice could be so awesome?
And because we're all about healthy swaps, I've loaded this granola with wholesome goodies: rolled oats (gluten-free if you like), chopped hazelnuts for some nutty goodness, and juicy cranberries. The real star of the show? Freshly chopped Granny Smith apples that bake down into sweet, chewy bites.
Apple-licious Low-Fat Granola Recipe
Yields: About 3 cups Prep Time: 10 minutes Cook Time: 30-40 minutes
Ingredients:
- 1 1/2 cups rolled oats (make sure they're gluten-free for our gluten-free pals!)
- 1 Granny Smith apple, peeled and cut into small cubes
- 60g of chopped hazelnuts
- 30g of chopped dried cranberries
- 1 1/2 teaspoons of cinnamon (because everything's better with cinnamon!)
- 2 tablespoons/30ml aquafaba (the magic chickpea brine)
- 2 tablespoons/30ml olive oil (or 4 tablespoons if you're not using the aquafaba)
- 4 tablespoons/60ml maple syrup (for that touch of sweetness)
Instructions:
- Preheat your oven to 150°C (300°F). Grab a large bowl and toss in the oats, cinnamon, hazelnuts, and apple cubes. Give it a good mix!
- In a separate bowl, whisk together the maple syrup and olive oil.
- Now for the fun part: whip the aquafaba with a hand whisk until it forms soft, fluffy peaks. It's like magic!
- Pour the maple syrup and oil mixture over the dry ingredients, mixing well with your hands. Then gently fold in the whipped aquafaba.
- Spread the granola mixture evenly onto a baking tray lined with parchment paper. Bake for 30-40 minutes, stirring every 15 minutes. The granola should be crispy and golden brown when it's done.
- Once you take it out of the oven, stir in the dried cranberries. Add them after baking so they don't turn hard and burnt.
- Let the granola cool completely before transferring it to an airtight container, where it will keep for up to two weeks.
Nutritional Information (per cup):
- Calories: 507
- Sugars: 23g
- Fats: 25g
- Saturates: 3g
- Proteins: 10g
- Carbs: 64g
Notes:
- If you are not concerned with the amount of oil, feel free to double it. It will make the granola extra crispy!
- If you are making your own aquafaba, be sure to cook the chickpeas properly to get the right consistency, and make sure you cool it before use.
This granola is the perfect way to start your day – it is packed with flavour, and it’s healthy too!. It is also great as a topping for yogurts, smoothie bowls, and is a superb anytime snack! Happy crunching!