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Sumptuous vegan Pistachio Pulp Granola recipe by Almond Cow

Pistachio Pulp Granola

Time: 5 minutes active time, 1 - 1 1/2 hours baking time

Perfectly golden brown, crispy, and slightly sweetened- this Pistachio Pulp Granola is a must try! Great on top of dairy-free yogurt, as a cereal, or a quick snack!


  • 3 cups oats
  • 1 cup pistachio pulp (from pistachio milk)
  • ¼ - ½ cup agave, depending on sweetness preference
  • ¼ cup coconut oil (if avoiding oil, you can use almond butter)
  • ¼ cup pumpkin seeds
  • ¼ cup pistachios
  • ¼ cup freeze-dried bananas
  • dye-free festive sprinkles, optional (we used Supernatural sprinkles)


Step 1

Preheat oven to 275F, and line a baking sheet with parchment paper.

Step 2

Press as much liquid as you can out of your leftover pistachio pulp.

Step 3

Add oats, pistachio pulp, agave, and coconut oil (or almond butter) to a mixing bowl, and mix.

Step 4

Bake in the oven for 1 - 1½ hours, depending on how wet your pulp is, mixing the granola every 30 minutes.

Step 5

Once it has finished baking, add pumpkin seeds, pistachios, freeze-dried bananas, and festive sprinkles (optional)! Store in an airtight container. Enjoy!