• Skip to main content
  • Skip to primary sidebar

Evergreen Kitchen

menu icon
go to homepage
  • Cookbook
  • Recipes
  • Resources
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cookbook
    • Recipes
    • Resources
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Breakfast

    Published: Apr 29, 2018 · Modified: Feb 5, 2022 by bri · This post may contain affiliate links.

    Easy Nut Pulp Granola

    Delicious, protein-packed vegan and gluten-free granola. Leftover nut pulp and an easy almond butter "caramel" makes for a perfectly clumpy granola. Just 10 ingredients. The ultimate easy weekday breakfast. Serve with milk or yogurt or eat it straight from the jar!
    Jump to Recipe

    Nut pulp granola is a storage container with a scoop

    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.

    Nut pulp granola ingredients laid out on counter
    Almond butter being poured over oats

    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!

    Close up of finished nut pulp granola with a scoop
    Close up on scoop of nut pulp granola next to a storage jar

    Easy Nut Pulp Granola

    Delicious, protein-packed vegan and gluten-free granola. Leftover nut pulp and an easy almond butter "caramel" makes for a perfectly clumpy granola. Just 10 ingredients. The ultimate easy weekday breakfast. Serve with milk or yogurt or eat it straight from the jar!
    Prep Time 5 minutes
    Cook Time 55 minutes
    Total Time 1 hour
    Servings 12
    Author: Bri
    Pin Recipe
    Nut pulp granola in a storage container with a scoop
    Print

    Ingredients

    • 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)
    US Customary - Metric

    Instructions

    • 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.

    Notes

    1. 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.
    2. 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.
    3. Yield: Makes 4 cups granola. 

    Nutrition

    Calories: 332kcal | Carbohydrates: 30g | Protein: 8g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 114mg | Potassium: 202mg | Fiber: 5g | Sugar: 10g | Vitamin A: 22IU | Calcium: 75mg | Iron: 2mg
    Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!

    More Vegetarian Breakfast & Brunch Recipes

    • Bowl of Overnight Oats with Coconut Milk, topped with raspberries and coconut.
      Overnight Oats with Coconut Milk
    • Vegan, eggless, dairy-free French Toast Casserole being served for brunch.
      Vegan French Toast Casserole
    • Close up of crispy air fryer breakfast potatoes (home fries)
      Air Fryer Breakfast Potatoes (Home Fries)
    • A bowl of vegan congee (rice porridge) topped with chili garlic oil, scallions, ginger, and white pepper on a table
      Vegan Congee (Instant Pot option)

    Reader Interactions

    Comments

      LEAVE A COMMENT Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Maia says

      August 30, 2022 at 5:54 pm

      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♡

      Reply
      • bri says

        September 05, 2022 at 6:58 pm

        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!

        Reply
    2. Sophia says

      December 29, 2021 at 4:29 am

      5 stars
      The BEST granola I have ever made! I literally cannot make any other recipe because this one tastes soooo good!!

      Reply
      • bri says

        December 29, 2021 at 7:29 pm

        So thrilled to hear you're loving this granola! Thanks for taking the time to review:) Happy holidays Sophie!

        Reply

    Primary Sidebar

    Welcome to Evergreen Kitchen! We're all about delicious vegetarian food you actually want to eat. Here you'll find craveable dinner recipes, meal prep ideas, healthy-ish desserts, and everyday cooking resources.

    More about us →

    Get the Cookbook!

    Evergreen Kitchen Weeknight Vegetarian Dinners for Everyone Cookbook Cover
    Learn more about Evergreen Kitchen:
    Weeknight Vegetarian Dinners for Everyone

    Spring Features

    • Vegetarian Lentil Nicoise Salad
    • Whipped ricotta dip with honey, thyme, and pepper in a bowl.
      Whipped Ricotta Dip with Honey
    • Black Lentil Salad with Feta in a bowl with a fork.
      Mediterranean Black Lentil Salad with Feta
    • Halloumi Couscous Salad with Lemon on a green plate with a fork.
      Halloumi Couscous Salad with Lemon
    • Lemon Spinach Orzo in a bowl topped with feta and dill.
      One Pan Lemon Spinach Orzo with Feta
    • Roasted veggie sandwich with avaocado and chipotle mayo on a serving platter
      Roasted Veggie Sandwiches with Peri Peri

    Fan Favorites

    • Close up of crispy breaded air fryer tofu with panko breadcrumb crust
      Crispy Breaded Air Fryer Tofu
    • Lemon dill and chickpea sandwich cut in half
      Vegan Smashed Chickpea Sandwich
    • Mushroom stroganoff in a white plate with fresh thyme and parmasen
      Vegetarian Mushroom Stroganoff (One Pot)
    • 12 peanut butter coconut power balls on a marble background
      Best Peanut Butter Coconut Balls
    • Close up of crispy air fryer breakfast potatoes (home fries)
      Air Fryer Breakfast Potatoes (Home Fries)
    • A bowl of Instant Pot Navy Bean Soup with a piece of bread sitting on the edge of the bowl, with a white spoon and sliced lemon
      Instant Pot Bean Soup

    Footer

    ↑ back to top

    Info

    About

    Privacy Policy

    Contact

    Contact us

    Recipes

    Jump to Recipes

    As an Amazon Associate, we may earn commissions from qualifying purchases, at no cost to you. Thank you for supporting Evergreen Kitchen!