Kid-Made Almond Pulp Granola
 
 
Don't throw away the leftover almond pulp when you make homemade almond milk! It gives body to the most delicious granola. Not to mention, the granola and homemade almond milk taste amazeballs served together!
Author:
Recipe type: Easy
Cuisine: Vegan, gluten-free
Ingredients
  • Approx 1 cup of pulp from making almond milk from raw almonds
  • 1 cup of rolled oats or old-fashioned oats
  • 1 cup to 2 cups of raw nuts and seeds (we used a mix of walnuts, pistachios, pepitas, slivered almonds and chia seeds)
  • ¼ cup of unsweetened, shredded coconut (optional)
  • ¼ cup of melted coconut oil
  • 3 Tablespoons of maple syrup
  • 1 teaspoon of cinnamon
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon of salt
Instructions
  1. First, if using leftover almond pulp from making almond milk, spread out the pulp in a thin, even layer on a baking sheet lined with a silicone mat or parchment paper. Bake in a 200* oven. Check it after two hours, breaking up, stirring and flipping the pulp. Bake for another 1 to 2 hours, checking and stirring periodically, until mostly dried.
  2. Next, allow the almond meal to cool, then add it and all of the rest of the ingredients to a medium-sized mixing bowl and stir.
  3. Finally, spread the mixture in an even layer on a baking sheet lined with a silicone mat or parchment paper. This time bake at 275* for 15-25 minutes, or until lightly brown and toasted. Let cool.
  4. IMPORTANT: Don't mess with it or break apart the giant granola bar until it has cooled for one hour. Then break it up into big chunks and store in an air-tight container.
Recipe by Baby Bird's Farm and Cocina at https://babybirdsfarm.com/kid-made-almond-pulp-granola/