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!
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
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.