Ingredients
Pecan Pie Milk
- 1 cup pecans
- ½ tbsp cinnamon
- 1½ tbsp maple syrup
- 1⁄8 tsp sea salt
- 2½ cup gluten-free oats
- ½ cup unsweetened coconut shreds
- 1 cup pecans
- ½ cup pumpkin seeds
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ cup coconut oil (melted)
- ½ cup unsweetened applesauce
- ½ cup pecan milk pulp (from pecan pie milk)
Directions
Pecan Pie Milk- Place pecans and cinnamon into the filter basket. Prepare milk as usual with the Almond Cow.
- Store milk in the refrigerator for up to 5 days.
- Use the leftover pulp in the apple spiced Granola recipe below.
- Preheat oven to 350F and prepare a baking sheet with parchment paper.
- Mix all dry ingredients and spices in a large bowl to combine.
- Melt coconut oil and mix with apple sauce and leftover pecan milk pulp in a separate bowl.
- Combine the two mixtures and spread onto the baking sheet. Bake for about 35-40 minutes, stirring every 10 minutes to achieve an even color.
- Once the granola is done remove from oven and set aside to cool down.
- Transfer the granola to an airtight jar and enjoy with homemade pecan cinnamon milk.
