Coconut Chickpea Granola

dfDairy-FreeefEgg-FreegfGluten-Free

By Lee Funke

Published 5/15/2016 • Updated 1/23/2024

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Add a protein boost to your homemade granola with toasted, crunchy chickpeas. You will love the crunch they give to this Coconut Chickpea Granola.

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I am a huge granola fan. One of my favorite breakfasts is Greek yogurt, homemade granola, and berries. I love the crunch granola gives and the fact that you can control the sweetness because it’s homemade.

Packed with healthy fats, tropical coconut flavor, and wholesome goodness from the chickpeas, this chickpea granola will become your new go-to granola recipe. This is so yummy on top of a smoothie bowl and honestly eaten by the handful.

What’s You Need for Coconut Chickpea Granola

• Chickpeas: They’re perfect for our granola because they add a little bit of protein and fiber, making it the perfect filling snack! Don’t worry, you don’t use them straight out of the can. We’ll teach you how to make them crispy.
• Maple Syrup: Pure maple syrup adds a hint of sweetness to our granola without adding any refined sugar! 
• Rolled Oats: Rolled oats are the backbone of our granola. They make it chewy and hold everything together, giving us that hearty crunch we love.
• Slivered Almonds: They add a dose of crunchiness and a nutty flavor that elevates the whole experience. 
• Unsweetened Coconut Flakes: Adds a bit of exotic flair without making our granola too sweet.
• Coconut Oil Dark Chocolate Chunks: I love using chocolate chunks as they add a bit of indulgence without making everything too sweet! 
• Cinnamon: Gives a little warm spice to the granola.

Variations and Substitutions

• Add dried fruit: Toss in your favorite dried fruits like raisins, cranberries, or apricots for a burst of sweetness.
• Swap the nut: Swap slivered almonds with your go-to nuts – walnuts, pecans, or even a mix of everything. It’s your nutty paradise!
• Spice It Up: Add a pinch of your favorite spices. Nutmeg, ginger, or a hint of cardamom can turn your granola into a spice-filled delight.
• Sweet Swap: Instead of maple syrup, try honey or agave syrup for a different kind of sweetness.
• Chocolatey Dreams: If dark chocolate isn’t your thing, mix it up with milk chocolate, white chocolate, or even some cacao nibs. You could also use dark chocolate chips instead of chunks if that’s what you have!

Quick Tips for this Recipe

• This is a two-part recipe. The first part requires you to roast your chickpeas on a higher heat, separate from the rest of the recipe so that you can get them nice and crunchy. Don’t forget to season with maple and cinnamon. 
• The KEY to this is removing as much moisture from the chickpeas as possible. DO NOT SKIP THIS PART. I REPEAT. DO NOT SKIP THIS PART. Once your chickpeas are done, slow-cook the granola so that it gets slightly crunchy and golden brown. Let it cool, and then mix in the chickpeas and dark chocolate chunks, and you’re good to go.
• The key to getting the chickpeas super crispy is to make sure you remove as many of the chickpea skins as possible. 
• Be sure not to add the chocolate to the granola until it’s completely cool or else you will end up with a melty chocolate-covered granola. 
• Feel free to add other mix-ins to the granola after it is baked. 

How to Store Granola

Store granola in a sealed container on the counter for up to 4 weeks in a cool, dry place. 

Serving Suggestions

Serving up your chickpea granola is a breeze, and there are so many delicious ways to do it! Toss a handful over smoothie bowls for an extra crunch that’ll make your mornings pop with flavor. 

Create a yummy yogurt parfait by layering your favorite yogurt with this crunchy goodness! If you’re a cereal lover, simply pour some milk over it and enjoy it the classic way. 

Feeling adventurous? Whip up some homemade granola bars, and let the chickpea magic shine through. And hey, don’t forget to sprinkle a bit of this crunchy delight on your favorite treats for that extra oomph!

Coconut Chickpea Granola

Our chickpea granola combines toasted chickpeas with oats, coconut flakes, and chocolate chips for a fun twist on homemade granola.

By: Lee Funke

Prep: 35 minutes mins

Cook: 1 hour hr 10 minutes mins

Servings: 12

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Ingredients 

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For the Roasted Chickpeas

• ▢ 15 oz. canned chickpeas
• ▢ 1 tablespoon maple syrup
• ▢ 1/2 teaspoon ground cinnamon

For the Granola

• ▢ 2 cups rolled oats
• ▢ 1 cup slivered almonds
• ▢ 1 cup unsweetened flaked coconut
• ▢ 1/8 teaspoon sea salt
• ▢ 1/4 cup coconut oil
• ▢ 1/4 cup maple syrup
• ▢ 3/4 cup dark chocolate chunks

Instructions 

For the Roasted Chickpeas

• Preheat oven to 400ºF.
• Rinse chickpeas under warm water to remove any residue. Then, use paper towel to remove excess water and the skin from the chickpeas. The best way to do this is to place 2 sheets of paper towel on a large plate with the chickpeas on top and then to place another two pieces on top of that. Use your hands to press the paper towel into the chickpeas and gently roll them until the skins fall off.
• Place chickpeas on a baking sheet and roast at 400ºF for 20 minutes. Remove from oven and toss in maple syrup and cinnamon and bake for another 20-25 more minutes or until crunchy.

For the Granola

• Preheat oven to 330ºF.
• In a large bowl, mix together rolled oats, slivered almonds, unsweetened flaked coconut, sea salt, coconut oil, and maple syrup.
• Spread evenly on baking sheet and bake at 330ºF for 15 minutes. Remove from oven and toss. Place back in and bake for an additional 15 minutes.
• Let cool completely before adding roasted chickpeas and dark chocolate chunks.

Nutrition

Calories: 297 kcal, Carbohydrates: 33 g, Protein: 7 g, Fat: 17 g, Fiber: 5 g, Sugar: 15 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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