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Almond Pulp Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 19 reviews
  • Author:
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 minutes
  • Yield: About 4 cups 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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


  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.


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
Tofu with tomatoes.

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