More and more I find myself making my own nut milk. I love knowing exactly what goes into it and not having to worry about added preservatives and artificial sweeteners.
However, making your own almond milk comes with one side effect: leftover almond pulp. My hatred of waste made me incredibly reluctant to throw the pulp away. Instead I resorted to throwing it on salads and in smoothies just so it didn’t end up in the garbage.
This was never a perfect solution. While I do like almonds the pulp leaves something to be desired. It lacks crunch and is a little bit gritty. This certainly does not make it a great addition to either of the options above. Instead I wanted to come up with something better. I wanted to produce an easy, healthy solution that I could use every time.
Almond Milk Pulp Granola was my answer. This might sound a little bit dramatic but this stuff is a godsend! It offers me a tremendous way to use up my leftovers while also providing me with an awesome breakfast I can eat throughout the week. Win win!
Made with aquafaba instead of oil, this granola is very low-fat. It is also only lightly-sweetened with some maple syrup but the amount in the recipe can be increased, decreased, or eliminated to suit your needs. This recipe is completely customizable meaning that you can add or switch out nuts, seeds, whole grains, and dried fruit. Follow your deepest granola desires!
I know I am not the only one out there who absolutely cringes at the thought of waste. If you are anything like me on this front, this recipe is perfect for you!Print
Almond Milk Pulp Granola
Ever made almond milk but had no idea what to do with the leftover almond pulp? Wonder no more! This almond milk pulp granola is the perfect solution!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Cuisine: vegan, glutenfree
Leftover almond pulp from homemade almond milk (1 -1 1/2 cups)
2 c gluten-free rolled oats
1/4 c hemp seeds
1/2 tsp salt
2 tsp ground cinnamon
1/4 c reserved chickpea brine
1/4 c maple syrup
1/2 c dried cranberries
1/2 c dried, unsulfered apricots, chopped
1. Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. In a medium bowl, combine leftover almond milk pulp, rolled oats, hemp seeds, salt, and cinnamon. Set aside.
2. In a large bowl, beat reserved chickpea brine from a can of chickpeas until aquafaba begins to develop and stiff peaks form. This should take about 5 minutes. Add maple syrup to the aquafaba and continue to beat until well-combined. Carefully fold in almond pulp and oat mixture making sure everything is coated in the aquafaba mixture.
3. Spread granola onto prepared baking sheet in as thin a layer as possible. Bake in preheated oven for 20 minutes. Remove and stir mixture before baking for another 20 minutes or until golden brown. Stir dried fruit into granola. Allow to cool on baking sheet completely.
4. Transfer cooled granola to a jar or tupperware container that can be sealed. Serve with almond milk as cereal or as a topper for dairy-free yogurt, oatmeal, or ice-cream. This granola can keep at room temperature in a sealed container for 5-7 days.
*Nutrition information is an approximation. It is not exact.
- Serving Size: 1 cup
- Calories: 240
- Sugar: 16.8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 41g
- Fiber: 6.5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan, gluten-free, granola, oil-free, breakfast
Want to make your own homemade almond milk? Check out this post here!