This granola is now my top favorite use for the leftover nut pulp you get after making a fresh batch of nut milk! The nut pulp creates a light and crunchy granola. It’s perfect for guilt free, grain free snacking. I sell high quality 100% nylon mesh bags, made here in the USA, on my website for $10 each (free shipping!) so you can make batch after batch of fresh almond, walnut, or hazelnut milk, and then also have an endless supply of nut pulp to make this granola. I love pure + simple recipes like this, where nothing goes to waste and the whole family can enjoy them.
This recipe was inspired by a photo Alicia took of the honey nut granola she made from a recipe in the cookbook, A Place to Start Without Sugar or Starch, which I haven’t actually read yet myself. She shared the photo in our Low/No Starch Diet for Ankylosing Spondylitis on Facebook. And I was like, awesome! A granola made from nut milk pulp! Brilliant. I created my own version below. I hope you enjoy this as much as I do.
Feel free to use the pulp from any nuts. Almonds seem to yield the most pulp. You can also use walnut, hazelnut, or another nut that you prefer.
Nut Pulp Granola
ingredients:
- 1 cup nut pulp (leftover from making milk)
- 1/2 cup shredded coconut flakes (unsweetened)
- 2 Tablespoons coconut oil
- 2 Tablespoons maple syrup (honey, alternative sweetener, or fruit sweetened fig jam)
- 1/2 teaspoon cinnamon
- pinch sea salt
- Optional: add in chopped nuts (almond, walnut, hazelnut) and seeds (pumpkin, sesame, hemp)
- Optional: add in chopped dried fruit like dates, figs, raisins, or apricots, AFTER baking. (note: If using dried or especially freeze dried berries, you can add them in after baking/drying cereal)
directions:
1. Mix ingredients together in a bowl.
**Raw Method: Spread the mixture out on dehydrator trays and dehydrate for 6 to 8 hours at 100*F, or until dry. (check on granola at 4 hours drying time & break up larger chunks)
**Fast Method: Spread out on a lined baking sheet, and bake for at 325*F for 20 minutes. After 20 minutes, turn off oven. Break up any large chunks, stir up granola (often pieces on the outer edges cook faster then those in the middle) then return to hot oven (that is now turned off) to continue drying for up to 1 hour. Note: You will have to adjust baking time for larger batches.
3. After drying/baking you can add in freeze dried berries or dried fruits, if you’d like. Serve granola in a bowl over fresh fruit (sliced peaches, berries, or banana), you can add in your favorite dairy free yogurt or a dollop of coconut cream.
Note: If making a double batch, it is best to use 2 baking sheets so the granola bakes evenly.
Shared on Gluten Free Wednesdays + Allergy Free Wednesdays
this is a perfect use, I am totally going to try this!! Thansk for sharing, I am featuring your recipe this week!
Hi Tessa! I hope you enjoy this granola too!! Thanks so much darling!!
do you dry your pulp before making the granola or use it wet?
Hi Steph,
You use the wet pulp. It dries out when you make the granola.
Cheers!
Andrea
Ooh, sounds aazming. Annoyingly I can’t get the website to load for the recipe! Hopefully it will work later. We do a real paleo-lite, and even that works so well for making us all feel much healthier.
Is there any alternative to the maple syrup or sweetener? I have to avoid due to stomach issues 😕
Hi Jen,
You can use any liquid sweetener you’d like to. Honey, coconut nectar, etc, will work too.
Cheers!
Andrea
Andrea,
Thanks but I mean I have to avoid all sweeteners (even natural ones), as I have SIBO. Would this recipe work ok without? Would some vanilla extract do the trick?
Gotcha! I haven’t tried this recipe without any sweetener yet, but I know it helps hold it all together. I’m not sure what to suggest instead? Hmmm…
Let’s see, if I were gonna test it, I’d start with adding 1 to 2 Tablespoons ground flax seed or ground chia seed, (then possibly add in a couple Tablespoons of water too, to help mix it all up?)
Thanks! Noted 😉 I just asumed the coconut oil would help bind it together? Could some egg also work?
I’m honestly not sure, maybe it would? If you find a way to make it sugar-free that you like, I’d be happy to update the recipe with your notes.
Thanks so much!
Me again 😉DO you have the nutritional info for this recipe?
Hi Jen,
Here is a link to the estimated nutritional data for almond pulp:
https://www.myfitnesspal.com/food/calories/home-made-almond-pulp-672947304
I like using “My Fitness Pal” because you can plug in the ingredients and measurements you are using, adapt the recipe as you’d like, and get the estimated nutritional data from the website for free.
Cheers!