Created by Laura Wright
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5 from 4 votes
This is the best way to use up leftover pulp from homemade almond/other nut milks. This nut pulp granola is crunchy, sweet, and spiced with cinnamon and ginger. There are lots of ways to customize this no-waste recipe as well!
I buy almond and other non-dairy milks often, but I also get into phases where I’m making my own nut milk almost exclusively. When I buy, I feel a bit of guilt over the packaging and there’s also water from another land in the mix. When I make my own, I avoid these issues, but the leftover nut pulp generally has me scratching my head. I’ve used it before in an energy ball situation, but only a little handful in the whole batch and honestly? It doesn’t add a lot. Since the nut’s flavour is essentially “milked” out in the straining process, you really need to level-up with your add-ins, or just decide that you’re going to treat it like a plain structural component.
That’s where this very smart recipe from The Greenhouse Cookbook comes in. It takes nut pulp in all of its crumbly/not super flavourful glory, and turns it into something so great! You stir it up with plenty of citrus zest, juice, ginger, spice, maple syrup, and coconut oil. After a couple hours in a low oven, you get a crisp and crunchy grain-free nut pulp granola, and your house smells so good! Even better: you get to enjoy it with fresh nut milk and revel in the brilliance of your no-waste breakfast.
I’m a huge fan of Greenhouse Juice and what they add to the plant-based scene. Their social media manages to make me laugh about green juice and aćai bowls because of its pun-y goodness and amazing 90’s culture references. Their blog is a great recipe resource for the fully plant-based and the plant-flirts among us, and they have the best product to back everything up (The Good is my favourite juice).
I’ve made the Lemon Blueberry Hangry bites from the book as well, and the raw chocolate bars with fig base are next on my list. If you love plant-based food that’s just beautiful and naturally delicious, and you also just love good juice and smoothies, this book is a slam dunk. Following the instructions is like hanging with a pal that happens to be looking out for your health AND your overall life enjoyment in the most charismatic/non-preachy way possible. Wouldn’t it be amazing if every health-focused cookbook was like that?
No-Waste Nut Pulp Granola
This is the best way to use up leftover pulp from homemade almond/other nut milks. This nut pulp granola is crunchy, sweet, and spiced with cinnamon and ginger. There are lots of ways to customize this no-waste recipe as well!
5 from 4 votes
Print Recipe
Prep Time: 20 minutes mins
Cook Time: 1 hour hr 30 minutes mins
Total Time: 1 hour hr 50 minutes mins
Servings 3 cups
Ingredients
Granola
- 2½ cups leftover nut pulp from making nut milk (almond, brazil nut, hazelnut are all good)
- 2 tablespoons orange zest
- 3 tablespoons fresh orange juice
- 2 tablespoons finely grated fresh ginger
- 1 tablespoon ground cinnamon
- 1 tablespoon pure vanilla extract
- 6 tablespoons pure maple syrup (see note on using date paste)
- ½ cup raw sunflower seeds
- ½ teaspoon sea salt
- ¼ cup coconut oil melted
Optional Add-Ins
- 1 cup unsweetened coconut flakes
- 1 cup dried fruit
- ¼ cup hemp seeds, whole chia seeds, or whole flax seeds
Notes
- I only made 2 small changes to the recipe here. In the book, this granola is sweetened with 3 tablespoons of maple syrup and 3 tablespoons of date paste. I didn’t have enough dates on hand to make a batch of date paste worthwhile, so I just used the same amount of maple syrup. And where they suggest an orange, I only had a lemon. It all worked out!
- Last note: I think this would work best with nut pulp from almonds, brazil nuts, and hazelnuts. Cashew and seed-based pulp is minimal at best and kinda thin-seeming. You can save nut pulp in a sealed container in your fridge until you need it.
Instructions
Preheat the oven to 250°F. Line two baking sheets with parchment paper and set aside.
In a large bowl, combine the nut pulp, orange zest, orange juice, ginger, cinnamon, vanilla, maple syrup, sunflower seeds, sea salt, and coconut oil. Stir everything together to combine well.
Spread the mixture evenly onto the lined baking sheets and bake for 1 1/2 to 2 hours, or until golden, stirring every 15 minutes or so for even browning. Allow the granola to cool, and then stir in coconut flakes, dried fruit, and additional seeds (if using). Store the nut pulp granola in a sealed container for 1-2 weeks.
Author: Laura Wright
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: 10 ingredients, all seasons, almond milk, chia, cinnamon, coconut, coconut oil, flax, ginger, granola, hemp seeds, maple syrup, nut pulp, orange, sunflower seeds
26/04/2017 (Last Updated 07/06/2023)
Posted in: autumn, breakfast, gluten free, grain-free, snack, spring, summer, sweet, vegan, winter
39 comments
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Jen 
I made this this morning with macadamia nut pulp and skipped the citrus as we have a citrus allergy. I may have used a bit too much maple syrup, it came out like Ginger Snap crumbs! Fantastic! It disappeared in no time.(note – we also skipped the vanilla, sunflower seeds, and used olive oil instead of coconut, as well as skipping the optional items – still worked great.)
We are grain-free and have multiple sensitivities so this recipe is just fantastic. Thank you!
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Tikkamasla Tikka Masala Grill menu have popular Indian delicacies You should try our Chicken and Fish Tikka Masala also taste our grilled food like Panner Tikka Grill and Chicken Tandoori We also serve Rice and Indian Bread, Beverages, and Organic Food.
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Carol
I’m about to make this for the second time and really enjoyed it. The only change that I made was adding the coconut for the last half hour of baking which toasted it. And I found that it worked best to eat it on Greek yogurt because it got a bit mushy with any kind of milk. But that may have been because my pulp was 2/3 almond and 1/3 cashew from making coffee creamer.Reply
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Bianca I made this last night and it is amazing!! I am never throwing my almond milk pulp into the compost again!
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Laurie Perfect! I made this granola today and my three year old and I couldn’t stop eating it. Plus, it’s a great use of leftover nut milk pulp. Thanks.
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Katie I made a double batch of this with the almond pulp taking up space in my freezer.
Really really tasty, especially eaten as cereal with cold soy milk and fresh fruit!Reply
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Judy Can you make nut butter from nut pulp?
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Laura Hi Judy,
I haven’t tried, but I don’t think that it would work. It wouldn’t taste like much of anything and I think you’d have to add quite a bit of oil to the food processor/blender to get it moving and fluid.
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Aiden Hey Laura,
I’m going to try this in a few days and this post actually inspired me to buy The Greenhouse Cookbook which has been really excellent.
I’m just wondering, as a fellow Ontarian, where do you get the large shreds of coconut? I can only ever seem to find fine shreds!
Thanks,
Aiden
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Laura I order the large shreds online typically, but I have been lucky enough to find large lots of them at HomeSense here and there!
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katie Hi Laura, Can’t wait to try this. Just confirming that this recipe uses the wet almond milk pulp, right after straining? Thanks!
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Laura Yes the damp/wet pulp! You want to squeeze out as much milk as you can, but yes take it right out of the nut milk bag/cheesecloth and proceed with the recipe.
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Vegan Heaven This is such an awesome idea! I actually got some leftover almond pulp, so I think I’ll try this right away. Thanks so much! :-)
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Brian @ A Thought For Food What a fabulous use of the pulp! I used to make granola all the time and really need to get back into it.
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Alex I ADORE almond pulp granola. My freezer is always packed with leftover pulp, waiting to be baked into the next batch :)
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Simone Looking for vegan blogs to follow (as a brand new vegan I can do with a little extra inspiration) I stumbled upon yours and now you had me buy two books. I bought both yours and the Greenhouse cookbook.. Can’t wait for them to arrive! Thanks for the inspiration and am following your blog as of now!
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Lizzie || Wholehearted Life Coach What an amazing way to use the leftover grinds from making nut milk. I often dried mine out and make a cake with them. But I love this plus all the spices – delicious.
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Kimberley Best idea ever!! Love this.
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Andrea I’m definitely making this! Another use for the pulp – don’t squeeze it out so completely so it is still moist and put on top of fruit salad. Delicious and adds protein so makes a great breakfast.
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Corrine Leftover nut pulp sounds like it would be the perfect texture for granola. What a great idea!
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Jacqui I SO needed this recipe! Thanks for sharing!
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Mercedes
Could I use walnut pulpReply
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Alexa | The Basil & Cinnamon Sagas This is GENIUS. I love nut milk, but it always makes me feel guilty for all the reasons you mentioned, but especially because of the non-sustainable water practices a lot of nut milk manufacturers use. I love that this recipe uses every part of the nut in an absolutely delicious way–and how perfect that it makes a complete meal, too? Milk & cereal & no waste: the makings of a good morning. :) For sure want to check this cookbook and Greenhouse Juice out!
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Anya What a great idea. I’m going to have to get my hands on this book. I love their blog, so much good stuff there. Thank you for sharing this recipe Laura :)
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Laura It’s a very special collection. I think you would really love it, Anya :)
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KayN wow, this is genius! cannot way to try it :D
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Karen Thanks for this recipe! Can you tell me where you get your almonds? Do you look for unpasteurized almonds or do you have an opinion about that? Costco has a big 3 lb. bag of almonds for about $19., but they are pasteurized and I’ve been trying to find a good place to buy almonds…either online or a store.
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Laura Hi Karen,
I believe Sunfood’s almonds are unpasteurized. Here’s a link to them on their site: http://www.sunfood.com/nuts-seeds/almonds.html
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Shauna This is such a thoughtful idea! Thank you for introducing me to this book too.
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Shirleen I just received this book yesterday and am exited to try many if the recipes. I have a dehydrator, how long do you think to put it in for? Thanks
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Laura Hi Shirleen,
I’ve only made this in the oven, so have no idea how long it would take in a dehydrator. Most dehydrators have a maximum temperature of 155, so my guess is that it would take almost double the time. I’ve made raw crispy cereal in a dehydrator before that took a full 7 hours on the highest setting though. I’d set a timer for 4 hours on the highest temperature and check it at that point, but I think it will take longer. Might take some experimenting/Googling to get it just right.
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Emily I would start for about an hour around 135 and then lower to 110 for another 7-8 or until you like the texture.
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Sonia So many nut pulp recipes require first to dry out the pulp in an oven before it is actually used in a recipe (ie cookies). Too long a process for those lazy among us. I love the idea here that you get the delicious results in just one step! This may get me using my pulp again. Will try. Thanks for sharing! xx
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Rosie I use my nut pulp to make ‘hummus’ (as I cannot eat legumes)… add a little tahini and it tastes almost identical!
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Laura That is such a cool idea! Trying that next time. Thanks!
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Kelsey @ Appeasing a Food Geek Love this idea! I can’t believe that I’ve never heard of a use for the pulp before. I will have to pick this book up! xoxo
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Nandita Love the usage of pulp that would be otherwise discarded! I feel guilty about throwing away even the veg-fruit pulp after juicing. Would love to try this when I make my next batch of granola :)
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Laura Depending on what fruit/veg you’re juicing, the pulp is really great in muffins and energy ball mixtures (maybe not so much if you’re juicing kale though hehe).
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Natalia Such a lovely recipe! Thanks for this book presentation, will have to add it to my library too!
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