Firstly, I would like to thank you all for your comments, likes, retweets and the like in support of this weekend’s blog rebrand. It means the world to me to have your support – thank you, thank you!
Now as you know, I’m quite a fan of making my own nut milk at home. It’s healthier, yummier and cheaper than store-bought – and the only special equipment needed is a blender and a nut milk bag, so I highly encourage you to try it. The only problem is the leftover nut pulp. While cashews tend to get blended in well, drier nuts like almonds, walnuts and hazelnuts do leave a good amount of pulp behind. I’m ashamed to admit it, but when I first started making almond milk, I’d just throw the remaining almond pulp away (I know, I know – don’t stone me!).
As it turns out, nut pulp can be used in a variety of ways – like to add a chewier texture, fiber and protein to baked goods, pancakes and waffles, and can even be turned into a kind of flour – which is another genius trick I picked up working at Natural Gourmet Institute. This almond pulp granola is flavored with lovely aromatic things like coconut oil, vanilla, honey and sesame seeds, with dried cherries tossed in at the end. It makes a great oh-sh*t-what-time-is-it-am-I-late-to-that-meeting-already speedy breakfast along with almond milk and fresh fruit, or atop Greek yogurt. If kept in an airtight container (I like to use those plastic takeout quart containers) in a cool dark place, this granola stays fresh for up to a week.
- 1½ cups fresh almond pulp (or other nut pulp) left over from making milk
- 1½ cups old-fashioned rolled oats
- 2 tablespoons sesame seeds
- 3 tablespoons melted unrefined coconut oil
- ¼ cup honey
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 2 generous handfuls dried cherries
- Preheat oven to 375F.
- On a baking sheet covered with parchment paper, spread almond pulp in a single layer. Bake for 15-20 minutes, to dehydrate the pulp a little.
- Transfer pulp to a large bowl and toss in oats and sesame seeds. In a small bowl, stir together oil, honey, vanilla and salt. Drizzle over oat mixture and toss to coat evenly. Transfer mixture back to the parchment-covered baking sheet and bake for 15-20 minutes, rotating the sheet halfway through cooking, until granola is golden brown.
- Remove from oven and let cool completely. Add dried cherries and transfer granola to an airtight container. Stored in a cool dry place, granola will keep up to 2 weeks.
What is your go-to speedy breakfast?