Earlier this week we made easy, creamy almond milk, which left us with some almond pulp, perfect for making gluten-free, paleo granola. Granola is definitely one of my guilty pleasures, and this version is one of my favorites, as it feels much less like a guilty pleasure and more like a healthy breakfast food. Feel free to get creative with this recipe, adding and substituting your favorite granola ingredients!
Almond Pulp Granola
- Almond pulp from a batch of almond milk
- 2 tablespoons melted cooconut oil
- 1 tablespoon agave or maple syrup
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
Preheat oven to 350. Line a baking sheet with parchment paper and spread the almond pulp evenly over the sheet.
Bake at 350 for about 15-20 minutes, until the pulp begins to turn golden.
Remove from the oven and pour the pulp into a mixing bowl. Add all other ingredients and mix well.
Pour the granola back onto the sheet and bake for another 15-20 minutes, until brown. Enjoy with your almond milk, over yogurt, or gift it with a jar of almond milk!