Almond Milk Pulp Granola

Baking sheet full of granola with a bowl of yogurt topped with granola and berries.

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!



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.


Keywords: vegan, gluten-free, granola, oil-free, breakfast