When it comes to effortless weekday breakfasts, granola tops the list. You can basically roll out of bed, pour some granola into a bowl, and be off to the races in seconds flat. And when you love sleep (like we do), that’s often exactly what you need in the morning. While store-bought granola works in a pinch, most brands are stuffed full of sugar - or at the very least, cost far more than you should ever be spending on a bag of oats. So do yourself a favor and bake it yo’self.
Over the years we’ve cycled through a number of different homemade granola recipes, but this one has remained our favorite. The granola clumps up without any high maintenance steps, it’s just sweet enough, and is packed with extra protein to keep you satisfied throughout the morning. Most of this is thanks to the almond butter “caramel” that brings it all together. But let’s also not forget that this granola is the perfect vehicle for using up your leftover nut pulp. And if you’ve ever made nut milk before, you know how magical that is...given it can be pretty tricky to find a delicious way to us that stuff up.
We’re trying to be more diligent about making our nut milks on a weekly basis. Things have gotten really busy around here, and as a result we’d been resorting to store bought cartons out of sheer convenience. But we’re increasingly aware of all the excess packaging it creates. And when homemade nut milks taste a million times better and involve less than five minutes of your time, the “convenience” benefits of store-bought can be hard to justify. So we’re getting back to making it from scratch more consistently. And that means lots and lots of Easy Nut Pulp Granola.
For convenience, this recipe calls for one cup of nut pulp. In other words, you need exactly what’s left over after making a classic almond milk recipe (i.e. ratio of 1 cup nuts to 4 cups of water). There’s no need to save up the pulp, because speaking from experience, that usually leads to a forgotten bag of nut pulp shoved into the depths of the freezer. One that usually only emerges months later covered with freezer burn. So just skip the hassle and whip up a batch of granola after you’re done making your nut milk. It’s the perfect Sunday activity, and you’ll be thanking yourself all week.
While the nut pulp most definitely helps with the clumping of the granola, the almond butter caramel is the “glue” that holds everything together. It’s primarily made of four ingredients: coconut oil, coconut sugar, brown rice syrup, and almond butter. Brown rice syrup is a vegan alternative to honey, and its stickiness helps the granola clump. You can find brown rice syrup at almost any grocery store, either in the health foods aisle or near the sweeteners. We haven’t tested this recipe with any brown rice syrup substitutes, but if you absolutely must, try honey instead. You’ll end up with a sweeter granola since honey is one-third more sweet than brown rice syrup. We’ve tucked some hemp seeds in the mix, which we love for their healthy fats (like omega-3), but you can omit them if you wish.
Enjoy this granola as breakfast or a snack. We usually eat it with the nutmilk we’ve made, but it also tastes great as a topper in fruit & yogurt bowls - or simply by the palmful if you want a midday snack. This granola also makes a yummy and thoughtful gift to friends and family. But if you go this route, do be prepared to share the recipe. We’ve yet to have someone try this granola and not ask for it, so consider yourself warned!
Easy Nut Pulp Granola
- 3 cups rolled oats
- 1 cup almond pulp (see note 1)
- ¼ cup hemp seeds
- ⅓ cup coconut oil
- ⅓ cup brown rice syrup
- ⅓ cup coconut sugar
- ⅓ cup smooth almond butter (unsalted, see note 2)
- 2 teaspoons vanilla extract
- ½ teaspoon fine sea salt
- 1 cup coconut flakes (unsweetened)
- Preheat: Put the racks in the upper- and lower-thirds of the oven and preheat to 275°F (140°C).
- Mix dry: In a large bowl, stir together oats, almond pulp, and hemp seeds.
- Mix wet: In a small saucepan, combine coconut oil, brown rice syrup, coconut sugar, almond butter, vanilla, and salt. Warm on low heat, stirring frequently, until mixture is warm and smooth, about 3 minutes.
- Combine: Immediately pour the almond butter mixture over the dry ingredients. Working quickly, use a rubber spatula to mix. (You'll need to stir fairly quickly and thoroughly to evenly coat the dry ingredients, similar to making rice crispy squares). Stir in coconut flakes.
- Bake: Divide the mixture over two large parchment-lined baking sheets. Bake until golden brown, 50 to 60 minutes, stirring halfway through. Let cool completely before transferring to an airtight container.
- Almond pulp: The almond solids leftover from making homemade nut milk. If you follow the standard 1 cup nuts to 4 cups water ratio, use all the pulp that remains in the nut milk bag.
- Almond butter: Stir the almond butter thoroughly before using. If you have salted almond butter, you may wish to add less salt. Taste and adjust accordingly, if needed.
- Yield: Makes 4 cups granola.
In wondering if we can sub maple syrup for the brown rice syrup? Or honey though that would make it non-vegan...
Looking forward to trying this recipe! Thank you♡
Hi Maia! We haven't tested the recipe using brown rice syrup substitutes - but I'd experiment with the honey first (if you don't need it to be vegan). That'll be the closest (albeit, a bit sweeter). Hope this helps!
The BEST granola I have ever made! I literally cannot make any other recipe because this one tastes soooo good!!
So thrilled to hear you're loving this granola! Thanks for taking the time to review:) Happy holidays Sophie!