No-Waste Nut Pulp Granola

This is the best way to use up leftover pulp from homemade almond/other nut milks. This nut pulp granola is crunchy, sweet, and spiced with cinnamon and ginger. There are lots of ways to customize this no-waste recipe as well!

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword 10 ingredients, all seasons, almond milk, chia, cinnamon, coconut, coconut oil, flax, ginger, granola, hemp seeds, maple syrup, nut pulp, orange, sunflower seeds

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings cups

Author Laura Wright

Ingredients

Granola

2½ cups leftover nut pulp from making nut milk (almond, brazil nut, hazelnut are all good)
2 tablespoons orange zest
3 tablespoons fresh orange juice
2 tablespoons finely grated fresh ginger
1 tablespoon ground cinnamon
1 tablespoon pure vanilla extract
6 tablespoons pure maple syrup (see note on using date paste)
½ cup raw sunflower seeds
½ teaspoon sea salt
¼ cup coconut oil melted

Optional Add-Ins

1 cup unsweetened coconut flakes
1 cup dried fruit
¼ cup hemp seeds, whole chia seeds, or whole flax seeds

Instructions

Preheat the oven to 250°F. Line two baking sheets with parchment paper and set aside.
In a large bowl, combine the nut pulp, orange zest, orange juice, ginger, cinnamon, vanilla, maple syrup, sunflower seeds, sea salt, and coconut oil. Stir everything together to combine well.
Spread the mixture evenly onto the lined baking sheets and bake for 1 1/2 to 2 hours, or until golden, stirring every 15 minutes or so for even browning. Allow the granola to cool, and then stir in coconut flakes, dried fruit, and additional seeds (if using). Store the nut pulp granola in a sealed container for 1-2 weeks.

Notes

I only made 2 small changes to the recipe here. In the book, this granola is sweetened with 3 tablespoons of maple syrup and 3 tablespoons of date paste. I didn't have enough dates on hand to make a batch of date paste worthwhile, so I just used the same amount of maple syrup. And where they suggest an orange, I only had a lemon. It all worked out!
Last note: I think this would work best with nut pulp from almonds, brazil nuts, and hazelnuts. Cashew and seed-based pulp is minimal at best and kinda thin-seeming. You can save nut pulp in a sealed container in your fridge until you need it.