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.
- 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
- Preheat the oven to 375ºF.
- 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.
- 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.
- 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.
Almond pulp can be frozen until you have accumulated enough to make granola.
- Serving Size: 1/2 cup
- Calories: 180
- Carbohydrates: 23.1 g
- Fiber: 2.3 g
- Protein: 3.2 g
Keywords: granola, almonds, almond pulp