Chunky Almond Pulp Granola

Chunky Almond Pulp Granola

A delectable blend of almonds, oats, coconut and pumpkin seeds to create the biggest granola chunks. A great use for leftover almond pulp.


  • 1 cup rolled oats
  • 1 cup almond pulp* (leftover from making homemade almond milk)
  • cup unsweetened coconut flakes
  • cup coconut oil
  • cup almond butter
  • ¼ cup pumpkin seeds
  • 1 tbsp maple syrup
  • 2 tbsp coconut sugar
  • 2 tbsp hemp seeds
  • splash of vanilla extract
  • dash of cinnamon
  • salt (to taste)


  • Preheat oven to 300°.
  • Combine dry ingredients in a large bowl.
  • Combine wet ingredients in a separate bowl.
  • Mix it all together.
  • Using your hands, form little granola clusters and transfer onto prepared baking tray. This gives the granola clumpy clusters instead of flat chunks.
  • Bake at 300° for about 1 hour, or until golden brown.
  • Allow it to cool and enjoy!


*I make my homemade almond milk using Ellie’s Best Bigger Better Nut Milk Bag. For 10% off your purchase Ellie’s Best, you can use my coupon code FELICIA10