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Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
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.
In a separate bowl, combine the rolled oats, oat bran, ground flaxseed, almonds, pepitas, cinnamon, turmeric, ground ginger, and ground cloves. Stir until combined.
Pour the oat mixture into the bowl with the whipped and sweetened aquafaba. Stir until the dry ingredients are completely coated in the aquafaba.
Spread the granola mixture onto the lined baking sheet so that it is in a single layer and not piled too deep.
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.
Allow the granola to cool and then store in an air-tight container at room temperature.