Nut Milk Pulp Granola

¾ cup nut pulp (from 1 cup of raw nuts (almonds, hazelnuts, pecans, etc.), approximately ¾ cup pulp)

¼ cup raw almonds (roughly chopped)

¼ cup raw pecans (roughly chopped)

¼ cup pumpkin seeds

3 tbsp maple syrup (or date paste, link in Chef’s Notes)

1 ½ tsp ground cinnamon

1 tsp vanilla extract

2 dashes salt (optional) , +1 dash as needed

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Add nut pulp, nuts, and pumpkin seeds to a medium-sized bowl. Mix to combine.
Mix the maple syrup, cinnamon, and vanilla extract in a separate bowl.
Transfer the maple syrup mixture to the nuts and pulp. Mix to combine.
Transfer the mixture to the parchment-lined baking sheet, spreading out evenly.
Sprinkle with salt, if desired.
Bake for 25–30 minutes, tossing halfway through. It will continue to harden as it cools, so be careful not to overcook.

Course🥞Breakfast

Diets🌱Vegan🌾Gluten-free...

Category🥣Granola

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m