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)
- ⅔ cup unsweetened coconut flakes
- ⅓ cup coconut oil
- ⅓ 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!