Course Breakfasts
Difficulty Moderate
Pulse Type Chickpeas
Specialty Diet Vegan
Nutrition 1/2 cup serving

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Spiced Almond Butter Chickpea Granola

Prep Time 5 minutes
Cook Time 40 minutes


Toasted Chickpeas

  • 1 15 oz can chickpeas, rinsed and drained
  • 1/2 tsp cinnamon
  • 2 tsp coconut sugar
  • 1 tbsp coconut oil, melted


  • 1/2 cup cashews, roughly chopped
  • 2 cups rolled oats
  • 1/4 cup almond butter
  • 3 tbsp flax seeds
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 3 tbsp coconut sugar
  • 1/2 tsp salt, sea
  • 1 cup coconut, flakes

To Serve

  • 1 cup fresh berries
  • almond milk
  • coconut yogurt


  • Preheat oven to 400 degrees Fahrenheit. Prepare toasted chickpeas first. Drain, rinse, and pat dry chickpeas. Add to baking sheet and drizzle with coconut, coconut oil sugar, and cinnamon. Toss to coat. Bake chickpeas 10 minutes, shake the tray, and bake another 10 minutes. Chickpeas are done with golden and crunchy. Remove from oven and let cool.
  • Prepare granola: Line a baking sheet with parchment paper. In a large bowl combine cashews, oats, almond butter, maple syrup, coconut oil, flax seeds, cinnamon, nutmeg, ginger, coconut sugar, and sea salt. Spread in an even layer on baking tray. Bake for 20 minutes and remove from oven. Add roasted chickpeas and coconut flakes and bake for an additional 5-10 minutes, or until coconut flakes are lightly golden.
  • Remove granola from oven and let cool slightly. Serve with fresh berries, almond milk, and coconut yogurt. Enjoy!