• 1 batch whole grain oat pulp, pressed to remove moisture
• 1 cup almonds
• 1 cup cashew pieces
• ½ cup coconut shreds
• ¼ cup maple syrup
• 2 tbsp coconut sugar
• 3 tbsp melted coconut oil
• 1 tbsp extra-virgin olive oil
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ½ tsp salt

Direction:

1. Create whole grain oat milk. Remove the filter basket from the top. Press out as much moisture as possible from the oat pulp.
2. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
3. In a large bowl, combine whole grain oat pulp, almonds, cashew pieces, and coconut shreds. Mix together. Add maple syrup, coconut sugar, coconut oil, olive oil, vanilla extract, cinnamon, and salt. Mix together again.
4. Spread the mixture on a baking sheet in a thin, even layer.
5. Bake for 20 minutes. Remove from the oven and break apart/toss the granola. Bake for another 18-25 minutes, or until golden brown. Remove from the oven and let cool completely. The granola will become firm and crispy as it cools.

   Enjoy granola as is or use it to create Ultimate Almond Cow Granola Butter.