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Preheat oven to 300°F and line a large baking sheet with parchment paper.
In a large bowl, mix together the dry ingredients. If using almond pulp, it will remain a bit chunky, but not to worry.
In a smaller bowl, mix the wet ingredients until combined. Add wet mixture to dry ingredients and stir until the dry ingredients are thoroughly coated and wet.
Spread granola onto baking sheet in a uniform layer. Bake at 300°F for 20 minutes, roughly flip granola, and bake for another 18-20 minutes, watching closely so it doesn’t burn. Granola will be lightly golden on the bottom and will harden a lot during the cooling process.
Cool completely on the pan and then store in a glass container on the counter for up to 3-4 weeks (just an estimate).