Chia Egg Coconut Granola (oil-free)

Chia Egg Coconut Granola #oilfree #vegan #glutenfree

The Citrus Lentil Granola recipe that I shared last summer is the tastiest, most authentic gluten-free granola recipe that has come out of my kitchen. Adding sprouted lentils to your granola will be the coolest thing you ever do for breakfast. Or, at least it has been for me!

I have made countless batches of the recipe since, adjusting it as I go using the ingredients I have on hand. But lately? I’ve been in the market for a new granola recipe.

I’ve been seeing a lot of homemade granola that calls for egg whites and, while I think the high protein aspect of adding egg whites is cool, I just didn’t want to go there with my new granola recipe.

Chia Egg Coconut Granola #oilfree #vegan #glutenfree

Then, I thought to myself – why couldn’t I just replace the egg whites with chia eggs?

A chia egg is made when you soak chia in liquid and use it as a replacement for eggs in vegan baking. It works in most recipes, adding healthy fats, fiber and natural energy boosters to your baked goods.

And (after testing a bunch of variations) I’m happy to report that adding chia egg to homemade granola works!

Chia Egg Coconut Granola #oilfree #vegan #glutenfree

To create my new granola recipe, I decided to go with a base of rolled oats. I used these gluten-free (uncontaminated) oats from Bob’s Red Mill.

Then, I added in healthy fats with shreds of organic coconut.

Instead of bulking up my granola with mounds of sugar, I juiced some apples and used it as the base for my chia egg. A couple of tablespoons of chia seed soaked in the juice for an hour, made for a super ooey gooey chia egg.

I’m on a bit of a quinoa kick lately, so I added a heap of cooked quinoa in there, too.

And, a new favorite granola recipe was born.

Chia Egg Coconut Granola (Oil-free)

I hope you like this homemade gluten-free granola as much as me! It’s oil-free, very low in sugar, and vegan, through and through.

Chia Egg Coconut Granola (Oil-free)

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4.7 from 7 reviews
Chia Egg Coconut Granola (Oil-free)
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Oil-free homemade granola made with toasted coconut, soaked chia and gluten-free oats.
Ingredients
Wet
  • ¼ cup maple syrup, coconut nectar or honey - see note
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons pure coconut extract
Dry
Instructions
  1. Combine fresh-pressed apple juice with chia seeds. Set aside and allow to soak for 1 hour.
  2. Preheat oven to 325F and set aside a large baking sheet. No need to oil it or add parchment paper. Set aside.
  3. Add maple syrup, vanilla extract and coconut extract. Set aside.
  4. Combine oats, shredded coconut, cooked quinoa, flour and sea salt to a large bowl. Stir to combine.
  5. Pour soaked chia mixture over oat mix and toss to coat.
  6. Spread mix on the prepared baking sheet and bake in preheated oven for a total of 45-50 minutes.
  7. Rotate the mix: at 15 minute mark, 30 minute mark, 35 minute mark, 40 minute mark, 45 minute mark, 50 minute mark. You need to rotate more frequently at the end of the baking process so the mixture doesn't burn.
  8. Remove from the oven and transfer to a cool baking sheet. Allow to cool for at least 1 hour.
  9. Store in an air-tight jar, in the pantry, for up to 2 weeks... if it lasts that long. You can also keep it in the fridge or freezer to extend shelf life.
Notes
Honey: This recipe no longer vegan if honey is used.


Flour: Although I haven't tested it, I think any flour would do well here. Brown rice flour, teff flour, even milled flax seeds.


Sugar: If you want to make this a sugar-free recipe, use water or non-dairy milk for the chia egg and replace the maple syrup with a couple tablespoons of xylitol.

View nutrition information (once on page, scroll down)

Chia Egg Coconut Granola (Oil-free)

Combine fresh-pressed apple juice with chia seeds. Set aside and allow to soak for 1 hour.

Preheat oven to 325F and set aside a large baking sheet. No need to oil it or add parchment paper. Set aside.

Add maple syrup, vanilla extract and coconut extract. Set aside.

Chia Egg Coconut Granola (Oil-free)

Combine oats, shredded coconut, cooked quinoa, flour and sea salt to a large bowl. Stir to combine.

Chia Egg Coconut Granola (Oil-free)

Pour soaked chia mixture over oat mix and toss to coat.

Spread mix on the prepared baking sheet and bake in preheated oven for a total of 45-50 minutes.

You will want to rotate the mix: at 15 minute mark, 30 minute mark, 35 minute mark, 40 minute mark, 45 minute mark, 50 minute mark. You need to rotate more frequently at the end of the baking process so the mixture doesn’t burn.

Once it’s toasted and perfect, remove from the oven and transfer to a cool baking sheet. Allow to cool for at least 1 hour.

You can store your granola in an air-tight jar, in the pantry, for up to 2 weeks… if it lasts that long!
Chia Egg Coconut Granola (Oil-free)

I want to hear from you –

Have you used chia eggs in your baking?

Feel free to link up to your favorite recipes using chia eggs!

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Comments | Leave Your Comment

  1. Granola! I’m such a big fan. It gets pretty pricey to buy, so I always make it myself. As for chia eggs, I use them in a few cookie and gluten free bread recipes. I ‘ve actually come to prefer them over flax seeds, although both are really great.

    Question: I’ve never added flour to my homemade granola, does it help with texture?

  2. Great idea, Leanne! I often make granola with egg whites but this is perfect for times when I run out (which is often!) I wonder if it would work with a flax egg too? I’m not sure it would get as nice and sticky as chia though.. what do you think?

  3. Absolutely stunning!!!! Totally will be making this – I’d make it today if I didn’t have big batch of SunButter granola I only made a couple of weeks back still looming! Think the nutritional stats might be a bit off…no biggy but it’s the one thing people always find a gripe with. Really pretty pics as well!

  4. I love this recipe, Leanne! It’s so hard to find an oil-free granola recipe that doesn’t use massive amounts of liquid sweetener. Using apple juice with the chia seeds is brilliant! Can’t wait to give it a try :)

  5. thanks for this… i’ve been looking for a “plain” granola recipe that’s low in fat and sugar to add to my yogurt parfait… it’s PERFECT!

  6. I bet orange juice (and cinnamon/ginger) would work really well too with cranberries added after its done for a nice fall treat. I have never done the chia eggs since I have no allergies, but my mom does all the time since she has an egg allergy. I am going to pass this recipe onto her. Would barley be a good substitute for the rolled oats? I usually add almond flour to my homemade granola.

  7. Hi, your recipe looks really good but we are not fan of shredded coconut, what could I substitute them with?

    Thanks for the recipe.

    • Hi Nathalie – I’m sure you could use another nut or seed in it’s place!

  8. I made the granola and am eating it now :) Oh yum! Had all the ingredients but I substituted chopped pecans, almonds, walnuts and sunflower seeds for 1 cup of the oats. Thank you.

  9. Wow! This looks exactly like what I’ve been looking for. I cannot wait to try it. Thanks so much.

  10. I don’t have a juicer, only a Vitamix. Could I grind the apples to a pulp and then squeeze out the juice? I don’t want to buy bottled apple juice.

    • Hi Angela! Your best bet would be to blend 1 apple with 1/2 cup water. I think that should do the trick!

  11. I’m such a fan of adding chia to granola! The added nutrients and texture are so wonderful. I love the idea of using apple juice as the soaking liquid for the chia egg! I once used thinned out raspberry preserves mixed up with chia seeds as the liquid part of my granola. I should come back to the chia granola train as soon as I’m finished my current batch!

    • Wow, using preserves is SUCH a great idea. I’ll have to do that with my next batch. Brilliant!

  12. This looks soooo good! I absolutely love chia seeds and find myself adding it to a lot of my baking since it is low in carbs and high in fibre – perfect nutritional boost!

  13. Oh Leanne you are brilliant! this recipe is so awesome! Thank you dear sweet girl for this.

  14. Love this!! I replaced one cup of oats with half sunflower seeds and half walnuts. And also did half applesauce and half water as you suggested to someone in your comments since I didn’t have any apple juice on hand. Fabulous recipe!!

  15. I used chia egg by “accident” in my last batch of granola. I think it is funny to read about it after I discovered it and felt so accomplished. The recipe I was loosely following called for soaked buckwheat groats, and the only ones I had were mixed with chia and hemp hearts, so I went ahead and soaked those, used them in the granola, and I was very happy with the results. I will definitely be doing that again, even if only for the protein boost.

    Thanks again for a great recipe. I can’t use oats, but I will just replace them with quinoa and rice flakes, and, though it will not be authentic granola, my boys will devour it because their palate doesn’t know regular granola. I am thankful for that little advantage I have:)

  16. I love this! Granola can be packed with sugar and oils, what a great alternative! Thanks!

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