What to Do with Almond Pulp: Almond Pulp Granola

If you make your own almond milk, you’ve probably wondered what to do with almond pulp that’s left over. Solution: almond pulp granola.

I’m a huge fan of homemade nut milk. It’s healthier, yummier and cheaper than store-bought – and the only special equipment you need is a blender and a nut milk bag. The only problem is the leftover nut pulp. While cashews tend to get blended in well, drier nuts like almonds 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!).

If you’ve also wondered what to do with almond pulp, I’ve got good news. 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 flour. My new go-to way for using up almond pulp is granola.

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 breakfast, along with almond milk and fresh fruit, or atop dairy-free yogurt. If kept in an airtight container in a cool dark place, this granola stays fresh for up to several weeks.

Almond Pulp Granola

(19 votes, average: 3.79 out of 5)
Loading... 3.8 from 19 reviews

• Author: thenewbaguette.com
• Prep Time: 5 mins
• Cook Time: 35 mins
• Total Time: 40 minutes
• Yield: About 4 cups 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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Description

If you make your own almond milk, you’ve probably wondered what to do with almond pulp that’s left over. Solution: almond pulp granola.

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Ingredients

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• 1 1/2 cups fresh almond pulp (or other nut pulp) leftover from making milk (See Note)
• 1 1/2 cups old-fashioned rolled oats
• 2 tablespoons sesame seeds
• 3 tablespoons melted unrefined coconut oil
• 1/4 cup honey or maple syrup
• 2 teaspoons vanilla extract
• 1/4 teaspoon sea salt
• 2 generous handfuls dried cherries or cranberries

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Instructions

1. Preheat the oven to 375ºF.
2. Spread the almond pulp in a single layer on a parchment paper-lined baking sheet. Bake for 15-20 minutes, to dehydrate the pulp, tossing the pulp once halfway through baking.
3. Transfer the pulp to a large bowl and toss in the oats and sesame seeds. In a small bowl, stir together the oil, honey, vanilla and salt. Drizzle over the oat mixture and toss to coat evenly. Transfer the mixture back to the parchment-lined baking sheet and bake for 15-20 minutes, rotating the sheet once halfway through cooking, until the granola is golden brown.
4. Remove from the oven and cool completely. Toss in the dried cherries and transfer the granola to an airtight container. Stored in a cool dry place for up to several weeks.

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Notes

Almond pulp can be frozen until you have accumulated enough to make granola.

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Nutrition

• Serving Size: 1/2 cup
• Calories: 180
• Carbohydrates: 23.1 g
• Fiber: 2.3 g
• Protein: 3.2 g

Keywords: granola, almonds, almond pulp