This Homemade Granola with chickpeas and quick oats is easy to make and absolutely irresistible! Packed with protein, this cinnamon-sweet treat makes a healthy and convenient snack or a delicious topping for yogurt or ice cream.
When you make your own granola, your family gets the best – no refined sugar or salt and no unhealthy fats or preservatives.
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Let it be said that I’m never buying store-bought granola again.
I made my first-ever batch of homemade granola today, and Oh My Goodness!! It’s sweet, it’s crunchy and the maple-cinnamon flavour is absolutely divine. I seriously can’t stop eating it.
I’ve made kid-friendly trail-mix countless times over the years, but this was my first time making full-on grown-up granola. Now that I know how quick and easy it is to whip up, my family and my daycare hooligans will be snacking on granola a lot more often.
I was inspired to make my own granola after staying over at a friend’s last weekend. She keeps a mason jar filled with her homemade granola on her counter. Hers was a little different. It was a mix of rolled oats and small nuts and seeds, but I couldn’t get enough of it. I threw it back by the handful, stirred it into my yogurt at breakfast, and tried it sprinkled over a banana slathered in peanut butter.
Don’t feel that you have to make your homemade granola with chickpeas if you’re not crazy about them. There’s lots of room for play with a granola recipe. For example, most homemade granolas call for old-fashioned oats, but I didn’t have any so I used quick oats (also known instant oats). They worked beautifully. I used pecans in my granola, but feel free to use cashews, peanuts or almonds instead. Go ahead and switch out the pumpkin seeds for sunflower or hemp seeds if you like.
Want to add some fruit to your granola? Add raisins or dried cranberries or apricots. Got a sweet tooth? Toss in a some chocolate chips. How about coconut and dried pineapple for a tropical twist? The possibilities are endless when you’re making your own granola.
Making my granola with chickpeas was a spur of the moment decision. I had a tin of them in the cupboard, and thought “why not”. I’d never roasted chickpeas before, so I did some googling and discovered I could use my air fryer for the job. I have this Phillips Air Fryer (affiliate link) and I love it. In minutes, my chickpeas were brown and crunchy – the perfect addition to my granola.
If you don’t have an Air Fryer, you can roast your chickpeas in the oven.
Ok! Let’s make some granola, shall we?
A printable version of this recipe can be found at the bottom of the post.
Ingredients for my homemade granola with chickpeas and quick oats:
- 15 oz. tin of chickpeas, drained and rinsed
- 1 cup pumpkin seeds
- 1/2 cup chopped pecans
- 1/2 cup quick oats (or instant oats)
- 1 tsp melted coconut oil + 1 tsp real maple syrup (for roasting chickpeas)
- 1 tsp melted coconut oil + 2 to 3 tbsp real maple syrup (for roasting remainder of ingredients)
Making your granola:
First, let’s talk about how to roast your chickpeas. Decide whether you’re roasting your chickpeas in an air fryer or oven. Then choose one of the following methods:
How to roast chickpeas in the air fryer:
With the temperature set to 200º, preheat your air fryer. While it’s heating, rinse and drain your chick peas. Don’t worry about removing any loose skins. They’ll roast up nice and crispy.
Toss your chickpeas with 1 tsp melted coconut oil and 1 tsp maple syrup, and pour the whole lot into the basket of your air fryer.
Cook for 15 minutes, stirring at the half-way mark. Your air fryer may be different than mine so just check a couple of the chickpeas to see if they’re hard and crunchy. If they’re not quite there yet, cook a little longer, checking every 5 minutes.
How to roast chickpeas in the oven:
If you’re roasting your chickpeas in the oven, pop over and see how they do it at My Whole Food Life.
They’ve used 2 cups of chickpeas, which is a little more than our 15 oz. can, so you can probably scale back on the coconut oil and maple syrup a bit. I wouldn’t worry about it though. The cinnamon would be optional, as I didn’t use cinnamon for the chickpea step of my recipe.
Once your chickpeas are roasted, set them aside. You’ll add them to the granola at the very end.
And now, to bake the rest of granola:
Place the rest of your ingredients (pumpkin seeds, quick oats and chopped pecans) on a baking sheet.
Note: if you’re adding dried fruit and/or chocolate, you won’t add those until your granola has cooled.
Drizzle all over with the oil and syrup, give it all a good stir. Mix it all around to get everything nice and coated. Don’t worry if some of your quick oats clump together. Those will turn into crunchy-sweet little clusters as they bake.
Bake your granola in the oven for about 20 minutes, stirring at the half-way mark. Oven temperatures may vary, but your granola should be done when the mix is dry and crispy.
Remove the granola from the oven and allow it to cool.
Add your chickpeas to the granola mixture, and give it all a good stir.
Transfer to an air-tight container or glass jar for storing.
Isn’t it exciting to know you can make your own granola whenever you want?
Mmmm-mmmm. So easy,. So healthy. So incredibly delicious.
This homemade granola with chickpeas is packed with protein and maple-cinnamon flavour. It's perfect as a snack or for sprinkling on yogurt or ice cream.
- 15 oz tin chickpeas
- 1 cup pumpkin seeds
- 1/2 cup chopped pecans
- 1/2 cup quick oats
- 1 tsp each melted coconut oil and real maple syrup for roasting chickpeas
- 1 tsp melted coconut oil & 2-3 tbsp maple syrup for baking rest of granola
Drain and rinse chickpeas and toss with oil and syrup. Place in pre-heated air fryer at 200º , and roast for 15 minutes, stirring half-way.
Drain and rinse chickpeas and toss with oil and syrup. Roast on lined baking sheet at 350º for 30-45 mins, stirring every 10 mins, until toasted and crunchy.
Place remaining ingredients on baking sheet and drizzle with oil and syrup. Stir/toss well to evenly coat everything.
Place in 350º oven and bake for 20 minutes, stirring at the 10-minute mark. If it requires additional time to crisp up, bake longer, checking every 5 minutes.
Remove from oven and allow to cool.
Mix together with roasted chickpeas.
Store, completely cooled, in a sealable plastic container or glass jar.
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Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.