Chickpea granola


N.B. This blog is also available in Finnish and you’ll find it here


Yes, one more granola recipe! I’ve been obsessed with chickpeas lately as they are so easy to add in almost every dish and everyone in our family eats them without questions. I put them on savory dishes, use roasted ones in our salads and even make smoothies of them to add some proteins and thickness, so why not to make protein granola of them?

Roasted chickpeas are super versatile as you can season them with all of your favorite seasonings. I used cinnamon this time, but if pumpkin spice, vanilla or gingerbread spice is your thing, please do not hesitate to use those. Chickpeas themselves are mild-tasting, but don’t let them fool you; these little gems are a perfect (plant based) source of protein and packed with fiber, so this granola will keep you going for hours. Serve it with some yogurt and berries and you’ll have a perfectly balanced breakfast 😛 .



Ingredients (for about 5 dl):

300g chickpeas, cooked and drained
1.5 tbsp coconut or rapeseed oil
2 tsp cinnamon
1 tsp coconut sugar
3 dl (gluten-free) rolled oats
2 dl seeds of your choice (sunflower seeds, flax seeds … I used seed mix this time)
1.5 dl raisins or chopped dried dates
2 tbsp maple syrup, agave syrup or honey
(1 1/2 dl dried cranberries if you like sweeter granola) I didn’t use these this time but added about 1 dl of chopped almonds


• Preheat oven to 200 ° C.
• Dry the chickpeas carefully with the kitchen towel and remove all the loose skins.
• In the bowl, mix the chickpeas with 1/2 tbsp of oil, 1 tsp of cinnamon and 1 tsp of coconut sugar.
• Put the chickpeas on a baking sheet evenly and roast them in the oven for about 25 minutes, stirring them occasionally with a spatula.
• Take the baking tray out of the oven and stir rolled oats, seeds, dried fruits (nuts) and cinnamon with roasted chickpeas. Add 1 tbsp of oil and 2 tbsp of maple syrup (or some other sweetener) and mix well.
• Roast granola in the oven for about 10-15 minutes more. Stir the batch couple of times during the roasting and keep an eye on it, as it burns easily.
• Let cool and store in a covered jar.

This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a mason jar in the fridge at home, because it’s so warm in our kitchen.



The original recipe can be found here:

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