3 C. gluten-free rolled oats
1-2 C. raw nuts
1/2 desiccated or shredded unsweetened coconut
1 Tbsp. chia seeds
1/4 C. coconut sugar (or other dry sweetener of choice)
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 C. aquafaba*
1/4 C. maple syrup (or other liquid sweetener of choice)
1 tsp. vanilla extract (optional)
1/4 C. dried blueberries or other dried fruit of choice
1) Preheat oven to 325 and line baking sheet with parchment paper.
2) Combine oats, nuts, coconut, chia seeds, coconut sugar, salt, and cinnamon. Stir well.
3) Add aquafaba (chickpea brine) to stand mixer and whip into loose peaks (usually 5-10 minutes). You can add a little cream of tartar to help the peaks form if it's not working well after 5 minutes.
4) Add maple syrup and vanilla (optional) to the aquafaba and beat for 30 seconds more. Fold the mixture into the dry ingredients to coat.
5) Spread the mixture evenly onto parchment-lined baking sheet(s) and bake for 25-35 minutes, until fragrant and deep golden brown. Stir halfway and rotate the pan to ensure even baking.
6) Let cool completely, then add dried fruit (optional) and toss.
7) In a container with an airtight seal, it should keep for 2-3 weeks at room temperature. You can store in the freezer for 3-4 months.
The original recipe if from the Minimalist Baker.
*Aquafaba is chickpea brine, or the liquid drained from a can of chickpeas.
