Basic Nut Pulp Granola (GF/Vegan)

I'm calling this basic because it's the base recipe I use for most granola I make. There is nothing basic about this stuff though! It's crunchy, holds together in clumps, full of healthy protein and fats, and taste delicious! It's one of my favorite things to have on hnd during the week for quick and healthy breakfasts and snacks.

I started making granola when I started making my own nut milk because I hated throwing away the pulp. I usually make nut milk once or twice a week so I always have plenty of pulp to make granola. If you've ever looked at other granola recipes, they often have nut butter of some kind. Sometimes I'll use a little nut butter but I've found that just using the pulp works great. If you don't make your own nut milk this recipe won't really work for you but I'll work on one without pulp soon! I'll take this opportunity to encourage you to make your own milk! It's so easy. I eat dairy but I try to reduce my consumption just because I don't think too much dairy is good for anyone. Plus, I can't stand the aftertaste of milk, so I never used to eat cereal or anything that required straight milk, making this a great option for me. My favorite nut to use is the cashew. It's quick to soak and comes out super smooth and creamy! I've also tried pecans and almonds which are both good.

This granola takes 2 hours to bake...low and slow. I know that sounds like a long time to be babysitting your oven but pick a time while you're watching a movie or cleaning the house. It takes a while but takes no attention. You mix everything together, lay it flat on some parchment paper, gently stir halfway through and let it cool.

Pretty simple stuff.

You'll notice in the recipe that I only use 2 TBSP of maple syrup. This granola isn't super sweet and I like it that way. I usually top it with nut butter, honey, fruit, and seeds or use it as a topper for sweet things so I like it as a nice sturdy, no-frills base. If you want it a little sweeter just add another TBSP of syrup! Also, if you want it super flavorful you can add more spices. Sometimes I go crazy and add twice as much of every spice. It's really up to you. All that really matters in this recipe is the measurements of the main ingredients and the liquid to solid ingredient ratio/bake temp and time. Make it your own...add different nuts/seeds, use different spices, add a different dried fruit. You really can't mess it up if you stick to the basics. Have fun!

Ingredients

1 cup cashew (or other nut) pulp that has as much moisture squeezed out as possible

1/2 cup oats

3 tsp soft coconut oil

2-3 TBSP maple syrup

1 TBSP super seeds

1/2 cup pecans

1/4 cup pumpkin seeds

1/2 tsp vanilla

1/2 tsp cinnamon (or more to taste)

1/4 tsp nutmeg

Dash of cloves

Scoop of collagen (optional)

Directions

(Preheat to 250F)

1. Mix everything together in a large bowl.

2. Spread in an even layer onto a parchment lined baking sheet.

3. Bake at 250F for 2 hours, gently stiring after an hour making sure to keep clumps together as much as possible. Will be golden brown and won't feel soft when finished.*

4. Let cool completely before storing in an airtight container.**

*The granola will get crisper as it cools.

**I usually go through mine within three days and if it's baked all the way through it will keep out of the fridge for about a week. Store in the fridge if needed.

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