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Ingredients
1/2 cup almond coconut pulp, or almond flour
1/2 cup wide-cut coconut flakes
3 cups rolled oats
4 tbsp raw sugar
1 tsp ground cinnamon
3 tbsp coconut oil
4 tbsp blackstrap molasses
3 tbsp maple syrup
Pinch sea salt
Almond Coconut Granola
One of the most popular ways to use your leftover pulp after making a delicious batch of homemade plant-based milk in your Almond Cow is to whip up a hearty, wholesome batch of granola! This recipe uses leftover almond-coconut milk pulp and is a great option for breakfast to start your day off with or to use as a crunchy, nutty topping for smoothie or acai bowls.
Recipe by Corey @thevegansix
Ingredients
1/2 cup almond coconut pulp, or almond flour
1/2 cup wide-cut coconut flakes
3 cups rolled oats
4 tbsp raw sugar
1 tsp ground cinnamon
3 tbsp coconut oil
4 tbsp blackstrap molasses
3 tbsp maple syrup
Pinch sea salt
Directions
Step 1
Preheat oven to 275F and line baking sheet with parchment paper.
Step 2
Press as much liquid as you can out of your leftover almond coconut pulp.
Step 3
Mix the pulp, coconut flakes, rolled oats, sugar and cinnamon in a large bowl. Add coconut oil, molasses and maple syrup to a small saucepan and whisk together as the coconut oil melts. Pour over dry ingredients and mix well.
Step 4
Spread granola evenly on parchment-lined baking sheets and bake for 30 minutes.
Step 5
Remove from oven and toss for even browning, and then bake for 30 more minutes. If granola is still wet, repeat once more. Baking time will depend on how wet your almond coconut pulp is. The dryer it is, the shorter the cooking time!
Step 6
Store in glass jars for 6-8 weeks. Enjoy!