Pumpkin Pie Overnight Oats

Have you ever had a recipe call for just a partial can of pumpkin purée? And then you’re like, “well, what am I going to do with the rest of this??” Instead of searching for a recipe that calls for the exact amount of pumpkin purée that you have leftover, I like to add a […]

The post Pumpkin Pie Overnight Oats appeared first on Budget Bytes.

Have you ever had a recipe call for just a partial can of pumpkin purée? And then you’re like, “well, what am I going to do with the rest of this??” Instead of searching for a recipe that calls for the exact amount of pumpkin purée that you have leftover, I like to add a little to my morning oats. You can add a spoonful or two to a bowl of hot oats (with cinnamon and brown sugar) or you can make up some of these Pumpkin Pie Overnight Oats. These overnight oats are also a great way to get that fall flavor if you live in a region where it’s still quite warm this time of year. 🤪

Overhead view of a bowl of overnight pumpkin pie oats with pumpkins, oats, and pecans on the side

Make One or More!

The recipe listed below is for a single serving of overnight oats, but you can make up to four at a time. The overnight oats will stay good in your fridge for 4-5 days, so make as many or as few as you want or need. To adjust the ingredients below to make more servings at once, simply change the number in the “servings” box and the rest of the ingredients will auto adjust.

Do You Eat Overnight Oats Hot or Cold?

You can eat these pumpkin pie overnight oats either hot or cold. As the oats soak they absorb liquid and soften just like they do when cooked. So the overnight oats are ready to eat after soaking for about eight hours, or you can pop them in the microwave for about a minute or so to warm through. They’re great both ways!

Adjust the Sweetness

If you’ve been following this blog for a while, you know that I don’t like things that are too sweet, so the amount of brown sugar listed in the recipe below sweetens the oats just slightly. If you want a more dessert-like sweetness, I suggest adding more brown sugar to your liking. The sugar does not need to be added in the beginning, so you can start with the ½ Tbsp listed below and add more just before eating to make it the sweetness that you desire.

Other Add-ins

You can have some fun with these overnight oats and add in some more fun ingredients if you have them on hand. I think a few raisins would be pretty awesome, as would some pepitas (shelled pumpkin seeds). A splash of vanilla extract can also make these overnight oats taste a little more creamy.

Make Them Vegan or Dairy Free

The best thing about overnight oats is that they work just as well with non-dairy milk as they do with dairy milk, so use your favorite almond, soy, coconut, cashew, or other non-dairy milk in place of the milk listed in the recipe below.

Can I Use Quick Oats or Steel Cut Oats?

You can make this with quick oats, but I find old-fashioned rolled oats to give the best results because they have a thicker, chewier texture. Quick oats will have a softer, mushier texture after soaking. Steel cut oats require a lot more liquid and a much longer soaking time to soften, so I don’t recommend them for this recipe.

Side view of a spoon lifting some pumpkin pie overnight oats out of the bowl

 
Side view of a spoon lifting some pumpkin pie overnight oats out of the bowl

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats are a great way to use up leftover pumpkin purée and are a delicious make-ahead breakfast for busy mornings.
Total Cost $0.95 each
Prep Time 5 minutes
Soak Time 8 hours
Total Time 8 hours 5 minutes
Servings 1 bowl
Calories 293.86kcal
Author Beth - Budget Bytes

Ingredients

  • 1/3 cup old-fashioned rolled oats $0.44
  • 1/2 tsp pumpkin pie spice $0.05
  • 1 Tbsp chopped pecans $0.13
  • 1/8 tsp salt $0.01
  • 1/4 cup pumpkin purée $0.12
  • 1/2 Tbsp brown sugar $0.02
  • 1/2 cup milk* $0.18

Instructions

  • Add the rolled oats (uncooked), pumpkin pie spice, salt, and chopped pecans to a jar or other resealable container. Top with the pumpkin purée, brown sugar, and milk. Close the container and refrigerate overnight or up to five days.
  • Before eating, stir the contents of the jar until evenly combined. Enjoy cold or microwave until warmed through.

Notes

*Use your milk of choice (dairy or non-dairy). The nutrition stats for this recipe are calculated using whole milk.

Nutrition

Serving: 1bowl | Calories: 293.86kcal | Carbohydrates: 42.24g | Protein: 9.85g | Fat: 11.88g | Sodium: 350.34mg | Fiber: 6.38g

See how to make your own Homemade Pumpkin Pie Spice here!

How to Make Pumpkin Pie Overnight Oats – Step by Step Photos

Pumpkin pie overnight oats dry ingredients in jar

Add 1/3 cup old-fashioned rolled oats to a jar or another resealable container, along with 1/2 tsp pumpkin pie spice, 1/8 tsp salt, and 1 Tbsp chopped pecans.

pumpkin puree and brown sugar added to the jar

Add 1/4 cup pumpkin purée and 1/2 Tbsp of brown sugar to the jar.

milk being poured into the jar

Add 1/2 cup of milk of your choice to the jar (I used whole milk).

Soaked and stirred overnight oats in the jar

Close the container and refrigerate at least 8 hours, or up to five days. When you’re ready to eat, stir up the contents of the container until everything is well mixed.

Overhead view of pumpkin pie overnight oats in the bowl

Enjoy the pumpkin pie overnight oats cold straight out of the jar, or microwave until warmed through!

The post Pumpkin Pie Overnight Oats appeared first on Budget Bytes.

Banana Bread Baked Oatmeal

This dessert-like banana bread baked oatmeal is rich, sweet, hearty, and totally breakfast worthy, thanks to hearty oats and the natural sweetness of bananas. So if you’re tired of using your brown bananas for actual banana bread, you can change things up a bit with this banana bread flavored baked oatmeal, which makes a great make-ahead […]

The post Banana Bread Baked Oatmeal appeared first on Budget Bytes.

This dessert-like banana bread baked oatmeal is rich, sweet, hearty, and totally breakfast worthy, thanks to hearty oats and the natural sweetness of bananas. So if you’re tired of using your brown bananas for actual banana bread, you can change things up a bit with this banana bread flavored baked oatmeal, which makes a great make-ahead breakfast meal prep for the week. BONUS: it’s freezer-friendly!

Originally posted 12-30-2011, updated 7-16-2020.

Overhead view of a casserole dish of banana bread baked oatmeal, surrounded by ingredients

What is Baked Oatmeal?

If you’re new to the world of baked oatmeal, it’s a wonderfully rich and moist breakfast treat. It’s basically oats baked into a custard. Kind of like bread pudding, but with oats instead of bread. If you think you don’t like oats because they tend to be gooey when boiled with water, try baked oatmeal. It’s soft, moist, and rich, but not at all gooey. Some people also mistakenly think baked oats are crunchy, but they’re not. 

Try these other baked oatmeal flavors: Pumpkin Pie Baked Oatmeal, Oatmeal Cookie Baked Oatmeal, or Blueberry Banana Baked Oatmeal.

How to Store the Leftovers

This recipe makes a pretty big batch, so you’ll want to save the leftovers to eat throughout the week. Make sure to refrigerate your baked oatmeal soon after cooking. I like to divide my baked oatmeal into single servings right after baking, then refrigerate them in individual containers. Once chilled, you can keep the baked oatmeal in the refrigerator for about 5 days, or freeze for about 3 months. 

How to Serve Banana Bread Baked Oatmeal

Baked oatmeal can be eaten hot OR cold. You can eat it as-is, or pour cold milk over top. And, if you like things a little sweeter, you can drizzle a little maple syrup over top.

Can I Use Steel Cut Oats?

You can not substitute steel cut oats in this recipe without making other changes because steel cut oats require a lot more moisture and a longer cooking time than rolled oats. While it may be possible to tweak it to make it work, I have not tested this method so I can not offer suggestions for that particular substitution.

Overhead view of a bowl of banana bread baked oatmeal surrounded by ingredients

 
Overhead view of a casserole dish full of banana bread baked oatmeal, surrounded by ingredients

Banana Bread Baked Oatmeal

The rich and sweet flavor of banana bread infused into a healthy baked oatmeal. This Banana Bread Baked Oatmeal is perfect for breakfast meal prep!
Total Cost $3.24 recipe / $0.54 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 367.87kcal
Author Beth - Budget Bytes

Ingredients

  • 1 1/2 cups mashed banana (about 3 bananas) $0.63
  • 1/3 cup brown sugar $0.12
  • 2 large eggs $0.46
  • 1/2 tsp salt $0.02
  • 1/2 tsp vanilla extract $0.15
  • 1 tsp baking powder $0.02
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp nutmeg $0.02
  • 2 cups milk $0.75
  • 2 1/2 cups old-fashioned rolled oats $0.45
  • 1/2 cup chopped walnuts $0.60

Instructions

  • Preheat the oven to 375ºF. Mash the bananas well with a fork (you'll need 1.5 cups).
  • Add the mashed bananas to a large bowl along with the brown sugar, eggs, salt, vanilla, baking powder, cinnamon, nutmeg, and salt. Whisk until the ingredients are combined.
  • Add the milk and whisk until combined again.
  • Finally, stir in the rolled oats and chopped walnuts.
  • Pour the oat mixture into a 9x9-inch casserole dish and transfer to the preheated oven. Bake for 45 minutes, or until it is golden brown on top and around the edges.
  • Serve warm or refrigerate and enjoy cold!

Nutrition

Serving: 1serving | Calories: 367.87kcal | Carbohydrates: 54.22g | Protein: 11.4g | Fat: 13.28g | Sodium: 324.97mg | Fiber: 5.7g

You might also like my Yogurt Banana Bread recipe!

How to Make Banana Bread Baked Oatmeal – Step By Step Photos

Mashed bananas in a measuring cup next to whole bananas

Preheat the oven to 375ºF. You’ll need 1.5 cups mashed bananas, which is about three bananas. I like to mash my bananas right in a liquid measuring cup so I can see the volume on the side.

Mashed bananas in a bowl with other liquid ingredients

Add the mashed bananas to a large bowl along with ⅓ cup brown sugar, 2 large eggs, ½ tsp salt, ½ tsp vanilla extract, 1 tsp baking powder, ¼ tsp cinnamon, and ⅛ tsp nutmeg. Whisk the ingredients together until they’re evenly combined.

Milk being poured into the mixing bowl

Add 2 cups milk and whisk to combine again. It’s easier to whisk in the milk after the other ingredients have been combined because it causes less splashing.

Rolled oats and chopped walnuts added to liquid ingredients

Finally, stir in 2.5 cups rolled oats and ½ cup chopped walnuts.

unbaked oats in casserole dish

Pour the oat mixture into a 9×9-inch casserole dish.

baked banana bread oatmeal in the casserole dish

Bake the oatmeal in the preheated 375ºF for 45 minutes, or until it’s golden brown on top and around the edges.

A wooden spoon scooping baked oatmeal out of the side of the casserole dish

Serve the banana bread baked oatmeal immediately, or divide into six portions and refrigerate for later!

Side view of a bowl of banana bread baked oatmeal with a spoon lifting a bite

Serve hot or cold, alone or topped with milk.

The post Banana Bread Baked Oatmeal appeared first on Budget Bytes.

Easy Instant Pot Oatmeal

Pressure cooker oatmeal is an easy breakfast! The best Instant Pot oatmeal is made with rolled oats, toasted until fragrant then cooked for just 3 minutes. Here’s an easy, healthy breakfast recipe for weekdays or entertaining guests: Instant Pot oatmeal! Alex and I eat quite a bit of oatmeal over here: it’s one of our favorite whole grains. In fact, most days I eat our best oatmeal recipe as a healthy way to start the day. But if you’ve got a pressure cooker, oatmeal is even easier to make. The oats are toasted in butter until fragrant, then mixed with milk and cooked for just 3 minutes. (Vegan variation is too, below.) What comes out is the creamiest, tastiest, easiest pressure cooker oatmeal you’ll find. Looking for steel cut oats instead? Go to Apple Cinnamon Pressure Cooker Steel Cut Oats. How to make Instant Pot oatmeal (a tutorial) This is truly one of our easiest Instant Pot recipes! It’s so fast and it makes the creamiest, most delicious pot of oatmeal using rolled oats. Using a pressure cooker to make oatmeal is perfect for whipping up a healthy breakfast when you’re entertaining house guests. Alex and I just had my […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Pressure cooker oatmeal is an easy breakfast! The best Instant Pot oatmeal is made with rolled oats, toasted until fragrant then cooked for just 3 minutes.

Instant Pot oatmeal

Here’s an easy, healthy breakfast recipe for weekdays or entertaining guests: Instant Pot oatmeal! Alex and I eat quite a bit of oatmeal over here: it’s one of our favorite whole grains. In fact, most days I eat our best oatmeal recipe as a healthy way to start the day. But if you’ve got a pressure cooker, oatmeal is even easier to make. The oats are toasted in butter until fragrant, then mixed with milk and cooked for just 3 minutes. (Vegan variation is too, below.) What comes out is the creamiest, tastiest, easiest pressure cooker oatmeal you’ll find.

Looking for steel cut oats instead? Go to Apple Cinnamon Pressure Cooker Steel Cut Oats.

Instant Pot oatmeal

How to make Instant Pot oatmeal (a tutorial)

This is truly one of our easiest Instant Pot recipes! It’s so fast and it makes the creamiest, most delicious pot of oatmeal using rolled oats. Using a pressure cooker to make oatmeal is perfect for whipping up a healthy breakfast when you’re entertaining house guests. Alex and I just had my parents in town for the weekend, and it was the perfect breakfast for house guests because it’s mostly hands off. We made a double recipe: see the section below about scaling up this recipe.

Step 1: Use Saute mode to toast the oats for 3 minutes.

The first step to make the very best Instant Pot oatmeal is to toast the oats. Now, you could just go right into cooking. But we’ve found that toasting oats in butter or coconut oil before cooking makes them taste exponentially better! (We do this in our Toasted Oatmeal & Best Oatmeal recipes.)

To toast the oats, turn on Saute mode on your Instant Pot. Melt 2 tablespoons butter or coconut oil, then add 2 cups rolled oats and stir often for about 3 minutes. Side bonus: It makes your kitchen smell divine!

Toasting the oats

Step 2: Cook on High for 3 minutes.

All you need for the perfect Instant Pot oatmeal is 3 minutes! Add 1 1/2 cups milk (or almond milk), 1 cup water, and 1/4 teaspoon each cinnamon and kosher salt. Cook on high pressure for 3 minutes.

Step 3: Quick release and stir!

That’s it! Remove the steam from the pot by performing a Quick Release (see the recipe below for instructions if you’re an Instant Pot newbie). Then give it a stir and you’re ready to go!

Quick release and stir

Scaling up Instant Pot oatmeal (x 2, x 3!)

This recipe calls for 2 cups rolled oats, which makes 2 large or 3 moderate servings. Instant Pot oatmeal is perfect for entertaining, so you can easily scale this up. Try doubling or tripling this recipe to make enough for many eaters.

One thing to note: doubling and tripling slightly increases prep time! The Instant Pot requires time to “preheat” and come up to pressure before it cooks. This time takes longer the more ingredients you have in the pot. So doubling and tripling the recipe increases the overall time to make it because of the preheat time. A doubled recipe takes about 10 minutes to preheat and tripled takes about 15 minutes. Of course, it will still take the same amount of time to cook: just 3 minutes! Just make sure to adjust your expectation of the prep time accordingly.

Pressure cooker oatmeal

Ideas for oatmeal toppings!

The fun of oatmeal is not so much the oatmeal itself: it’s in the toppings! Here are our best ideas for how to top your Instant Pot oatmeal:

  1. Banana slices, toasted walnuts, and maple syrup (shown in the photo!).
  2. Peanut butter and healthy strawberry jelly.
  3. Fresh blueberries, maple syrup and lemon zest.
  4. Almond butter, cinnamon and roasted pumpkin seeds (pepitas).
  5. Dried cherries, honey and a dollop of Greek yogurt.

What are your favorite oatmeal toppings? Let us know in the comments below! (Mine is #2, if you’re wondering.)

What type of Instant Pot to use?

All pressure cooker brands vary! The brand we use is an Instant Pot 6 Qt Programmable Pressure Cooker. This recipe is customized for a 6 quart pressure cooker. We also can’t speak to other brands and types of pressure cookers. For example, Instant Pot Mini works differently, so use it at your own risk.

Instant Pot oatmeal

This Instant Pot oatmeal recipe is…

Vegetarian, gluten-free, plant-based, dairy-free and vegan.

Print
Instant pot oatmeal

Easy Instant Pot Oatmeal


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  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 to 3

Description

Pressure cooker oatmeal is an easy breakfast! The best Instant Pot oatmeal is made with rolled oats, toasted until fragrant then cooked for just 3 minutes. 


Ingredients

  • 2 tablespoons unsalted butter or coconut oil*
  • 2 cups rolled oats
  • 1 1/2 cups 2% milk or almond milk
  • 1 cup water
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • Toppings: Milk, maple syrup, banana, toasted walnuts, etc.

Instructions

  1. Turn on Saute mode and add the butter to the Instant Pot. When it is heated, add the oats and toast for 3 minutes, stirring often, until fragrant. Add the milk, water, salt and cinnamon.
  2. Cook on High Pressure for 3 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 4 minutes (or 10 minutes, if the recipe is doubled) for the pot to “preheat” and come up to pressure before it starts cooking. During cooking, avoid touching the metal part of the lid.
  3. Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid and stir the oatmeal. Serve immediately with desired toppings.

Notes

*This recipe is easy to double or triple to feed a crowd! Keep in mind that the preheat time increases with more ingredients. A doubled recipe takes about 10 minutes to preheat and tripled takes about 15 minutes.

  • Category: Breakfast
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Oatmeal

More healthy breakfast recipes

Here are a few more healthy breakfast recipes we love:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Super Crunchy Oil Free Granola

With as many beans as I eat, it’s about time I started using putting the aquafaba to good use. I’ve been playing around with aquafaba for the past couple of months and I think this Super Crunchy Oil Free Granola is my favorite use so far! The starchy bean water binds the granola into crunchy […]

The post Super Crunchy Oil Free Granola appeared first on Budget Bytes.

With as many beans as I eat, it’s about time I started using putting the aquafaba to good use. I’ve been playing around with aquafaba for the past couple of months and I think this Super Crunchy Oil Free Granola is my favorite use so far! The starchy bean water binds the granola into crunchy clumps, without the use of excessive oils and sugars, like traditional granola. And no, the end product doesn’t smell or taste like beans. 😅

Never heard of aquafaba? Scroll down for a little crash course…

A sheet pan of Super Crunchy Oil Free Granola next to a bowl with yogurt, banana, and granola, and a half eaten banana.

What is Aquafaba?

Aquafaba is the slightly goopy water that usually gets discarded from a can of beans. The soluble starches from the cooked beans give this strange liquid surprising properties that allow it to be whipped like egg whites and act as a binder in food. Absolute liquid gold for people looking for a vegan substitution for eggs! While it can’t be used as a sub for eggs in every recipe, it works for quite a few.

I suggest using the liquid from canned chickpeas over any other bean. Chickpea aquafaba is the most neutral, or has the least amount of color and flavor. Definitely stay away from black bean or kidney bean aquafaba, as they’ll be dark in color. I have used aquafaba from cannellini beans before, but chickpea aquafaba definitely has less flavor.

What is Cream of Tartar?

Cream of tartar, or tartaric acid, is an acid in powder form, and is a good ingredient to keep stashed in the back of your pantry. It has a few unique uses in the kitchen, including being the secret ingredient that turns baking soda into baking powder. In this granola recipe, cream of tartar is used to stabilize the aquafaba and make it easier to whip into a dense foam. Without a pinch of cream of tartar it can take up to ten minutes to properly whip aquafaba. With cream of tartar it takes only about three minutes.

A bowl of yogurt with banana slices and Super Crunchy Oil Free Granola

Super Crunchy Oil Free Granola Substitutes and Options

This recipe is super flexible and can be a great way to use up leftover dry goods in your pantry. The spice mix and the grains, nuts, and seeds, can all be swapped out to match your preferences. 

When substituting the grains, nuts, and seeds in this recipe, just try to have about 3 cups total dry goods, in a ratio of about 2 cups grains to 1 cup nuts and seeds. Other nuts and seeds that you can use are: chia, sunflower, sesame, pecans, walnuts, or hemp. 

Sweeten it up!

I purposely made this Super Crunchy Oil Free Granola very low in sugar. You can increase the sugar amount to fit your taste buds (the uncooked granola is safe to taste). You can also substitute maple syrup for the brown sugar in this recipe, although it does make the mixture a bit more wet, resulting in a slightly longer baking time.

A sheet pan full of Super Crunchy Oil Free Granola with a large wooden spoon scooping it up.

This black and white splatter baking sheet is from Roveandswig.com.

 

Super Crunchy Oil Free Granola

Aquafaba (the leftover starchy water from canned beans) makes this Oil Free Granola super crunchy without using excessive amounts of oil and sugar! 

  • 1/2 cup aquafaba ($0.25)
  • 1/8 tsp cream of tartar ($0.01)
  • 1/4 cup brown sugar ($0.16)
  • 1/2 tsp vanilla extract ($0.14)
  • 2 cups rolled oats ($0.33)
  • 1/4 cup oat bran ($0.18)
  • 1/4 cup ground flaxseed ($0.12)
  • 1/4 cup slivered almonds ($0.48)
  • 1/4 cup pepitas ($.060)
  • 1/2 tsp cinnamon ($0.05)
  • 1/2 tsp turmeric ($0.05)
  • 1/4 tsp ground ginger ($0.03)
  • 1/8 tsp ground cloves ($0.02)
  1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.

  2. Add the aquafaba and cream of tartar to a bowl and use an electric hand mixer or stand mixer to whip the aquafaba into stiff peaks. Once the aquafaba is whipped, add the vanilla extract and brown sugar, then whip for another 30 seconds, or until the brown sugar is dissolved into the foam.

  3. In a separate bowl, combine the rolled oats, oat bran, ground flaxseed, almonds, pepitas, cinnamon, turmeric, ground ginger, and ground cloves. Stir until combined.

  4. Pour the oat mixture into the bowl with the whipped and sweetened aquafaba. Stir until the dry ingredients are completely coated in the aquafaba.

  5. Spread the granola mixture onto the lined baking sheet so that it is in a single layer and not piled too deep.

  6. Bake the granola for 20 minutes, then remove it from the oven and give it a gentle stir. Bake for 10 minutes more, and stir a second time. Bake 5 minutes more, or until the granola is dry and the edges are deep golden brown.

  7. Allow the granola to cool and then store in an air-tight container at room temperature.

Love homemade granola? Check out my No Sugar Added Banana Nut Granola!

A sheet pan of Super Crunchy Oil Free Granola next to a bowl with yogurt and granola, and a half eaten banana.

Step by Step Photos

Pour aquafaba from the can of chickpeas into a measuring cup

Preheat the oven to 350ºF. Pour the liquid from a can of chickpeas (aquafaba) into a measuring cup. You’ll need 1/2 cup of aquafaba. One 15oz. can of chickpeas usually has about 3/4 cup, so you should have plenty from one can.

Cream of tartar container held over the measuring cup with aquafaba

Adding a little cream of tartar (tartaric acid) helps make it a LOT easier to whip the aquafaba into a foam. Without the cream of tartar it can take a good ten minutes to whip the aquafaba, with cream of tartar it only takes about 3 minutes. So it’s worth it! Add 1/8 tsp cream of tartar to your aquafaba.

Aquafaba slightly whipped in a metal bowl with a hand mixer.

Use a hand mixer or a stand mixer to begin whipping the aquafaba. I wouldn’t suggest trying to do this one by hand. The aquafaba will look foamy at first, but if you keep going…

Whipped aquafaba in a bowl with a hand mixer

Eventually it will whip into a creamy foam. It’s done when the beaters begin to leave a trail in the foam, like in the photo above.

Brown sugar and vanilla extract added to whipped aquafaba.

Add 1/4 cup brown sugar and 1/2 tsp vanilla extract to the whipped aquafaba.

Sweetened whipped aquafaba in a metal bowl

Whip for another 30 seconds or just until the brown sugar is dissolved into the foam.

Super Crunchy Oil Free Granola Ingredients in a bowl

In a separate bowl, combine your grains, nuts, seeds, and spices. I used 2 cups rolled oats, 1/4 cup oat bran, 1/4 cup ground flaxseed, 1/4 cup slivered almonds, 1/4 cup pepitas, 1/2 tsp cinnamon, 1/2 tsp turmeric, 1/4 tsp ground ginger, and 1/8 tsp ground cloves. Stir these together well.

Combine aquafaba and granola dry ingredients

Add the dry ingredients to the bowl of whipped aquafaba and stir them together.

Super Crunchy Oil Free Granola mixed together in the bowl

Stir until everything is saturated and slightly clumpy.

Oil Free Granola spread over the lined baking sheet.

Line a large baking sheet with parchment, then spread the granola mixture over the surface into a single even layer. BTW, this is a Crow Canyon Enamelware Rectangular Tray from Roveandswig.com.

Baked Oil Free Granola on the baking sheet

Bake the granola in the preheated 350ºF oven for 20 minutes, then give it a good stir. Bake for 10 more minutes and stir again. Then bake for a final 5 minutes, or until the granola is dry and it is deeply golden brown on the edges. Ovens can vary, so keep a close eye on it for those final 10 minutes or so.

Overhead view of the tray full of Super Crunchy Oil Free Granola with a wooden spoon scooping some up in the corner.

Let the granola cool completely, then store it in an air-tight container at room temperature.

The post Super Crunchy Oil Free Granola appeared first on Budget Bytes.