almond pulp granola

Makin' almond milk makes a lot of almond pulp ... and along with the almond crackers I shared the recipe for last week, I wanted to find more uses for my pulp.

John loves granola, so I went in search of a granola recipe where I could use my pulp. I came upon this recipe and modified it to our liking.


• ⅔ cup almond pulp, lightly packed {reserved from making almond milk}
• ¼ cup + a little more slivered almonds
• ¼ cup + a little more chopped walnuts
• 2 tablespoons coconut, shredded and unsweetened
• 2 tablespoons coconut oil, melted
• 3 tablespoons honey
• ¼ teaspoon salt
• little less than ¾ teaspoon cinnamon
1/2 teaspoon vanilla


Preheat the oven to 300 degrees. Spread the almond pulp on a parchment lined cookie sheet. Bake for about 20 minutes to dry out the almond pulp a little. Keep parchment lined cookie sheet handy.

Turn up the oven temperature to 325 degrees.

In a bowl mix the pre-baked almond pulp, almonds, walnuts, coconut, salt, and cinnamon.

In another bowl, mix the melted coconut oil, honey, and vanilla.

Combine the wet and dry ingredients. Add more nuts if the mixture seems too wet; conversely, add a little more coconut oil and honey in very small amounts if it seems too dry.

Spread mixture on parchment lined cookie sheet (same one as earlier). Bake for 15 minutes. Toss and turn granola. Continue to bake, checking in 10 to 15 increments, until golden brown and crunchy. Watch closely as to not burn your granola.

Transfer to a plate to cool.

We enjoy this granola over organic greek yogurt for a snack or over ice cream for dessert. I store my granola in an uncovered bowl on the counter; here in Florida, if I put it in a container it gets moist {damn humidity!}. If you live in a drier climate, you may want to store it in an airtight container.

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