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Author Notes: Making fresh almond milk is always on my to-do list of Sunday food prep. I used to feel terrible about throwing away the leftover almond pulp (it's full of good nutrients, after all), so I wanted to come up with a simple way to use it up. Enter: this nutty granola. If you don't feel like making granola immediately after the milk, store pulp in an airtight container in the fridge for up to two days, or in the freezer for up to six months.
(Originally published on The New Baguette) —Alexandra Shytsman
Makes about 4 cups
- 1 1/2 cups fresh almond pulp left over from making almond milk
- 1 1/2 cups old-fashioned rolled oats
- 3 tablespoons sesame seeds
- 3 tablespoons melted unrefined coconut oil
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 2 handfuls dried cherries
- Preheat oven to 325F.
- Spread almond pulp in a single layer on a baking sheet. Bake for about 10 minutes, to dehydrate the pulp a little.
- Transfer pulp to a large bowl and toss in oats and sesame seeds. In a small bowl, stir together oil, honey, vanilla and salt. Drizzle over oat mixture and toss to coat evenly. Transfer mixture back to the baking sheet and bake 20-25 minutes, gently tossing once halfway through cooking, until granola is golden brown.
- Remove from oven and let cool completely. Add dried cherries and transfer to an airtight container. Stored in a cool dry place, granola will keep up to one week.
- This recipe was entered in the contest for The Recipe You're Most Proud Of