Step 1

Preheat oven to 325 degrees F (162 C) and line one baking sheet (or more as needed) with parchment paper.

Step 2

To a large mixing bowl, add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cinnamon. Stir to combine.

Step 3

Add aquafaba (chickpea brine) to a mixing bowl and use an electric mixer to whip into loose peaks (see photo). This can take up to 10 minutes, usually (If it has trouble blending, add a little cream of tartar to help peaks form.)

Step 4

Add maple syrup and vanilla (optional) to the aquafaba and beat for 30 seconds more. Pour the aquafaba mixture over the dry ingredients and fold to coat (see photo).

Step 5

Spread the mixture evenly onto a parchment-lined baking sheet(s) and bake for 28-35 minutes (or until fragrant and deep golden brown). Stir a bit near the halfway point and flip the pan around to ensure even baking.

Step 6

Let cool completely. Then add dried fruit (optional) and toss. Place in a container that has an airtight seal and it should keep for 2-3 weeks at room temperature. Store in the freezer up to 3 months (sometimes longer).