No Waste Nut Pulp Granola

No Waste Nut Pulp Granola

This is the very best method to consume remaining pulp from homemade almond/other nut milks. This nut pulp granola is crispy, sweet, and spiced with cinnamon and ginger. There are great deals of methods to tailor this no-waste dish too!

An up close, overhead shot of a tray of granola. A wooden spoon is stirring it up.

An overhead shot of nut milk pulp in a nut milk straining bag.

I purchase almond and other non-dairy milks typically, however I likewise enter stages where I’m making my own practically specifically. When I purchase, I feel a little bit of regret over the product packaging and there’s likewise water from another land in the mix. When I make my own, I prevent these concerns, however the remaining nut pulp usually has me scratching my head. I’ve utilized it prior to in an energy ball scenario, however just a little handful in the entire batch and truthfully? It does not include a lot. Because the nut’s flavour is basically “milked” out in the straining procedure, you actually require to level-up with your add-ins, or simply choose that you’re going to treat it like a plain structural part.

That’s where this really wise dish from The Greenhouse Cookbook is available in. It takes nut pulp in all of its crumbly/not incredibly flavourful magnificence, and turns it into something so excellent! You stir it up with lots of citrus enthusiasm, juice, ginger, spice, maple syrup, and coconut oil. After a couple hours in a low oven, you get a crisp and crispy grain-free nut pulp granola, and your home smells so great! Even much better: you get to enjoy it with fresh nut milk and delight in the luster of your no-waste breakfast.

I’m a substantial fan of Greenhouse Juice and what they contribute to the plant-based scene. Their social networks handles to make me laugh about green juice and aćai bowls since of its pun-y goodness and fantastic 90’s culture recommendations. Their blog site is a fantastic dish resource for the totally plant-based and the plant-flirts amongst us, and they have the very best item to back whatever up (The Great is my preferred juice).

I have actually made the Lemon Blueberry Hangry bites from the book too, and the raw chocolate bars with fig base are next on my list. If you like plant-based food that’s simply stunning and naturally tasty, and you likewise simply like great juice and shakes, this book is a slam dunk. Following the guidelines resembles hanging with a friend that takes place to be keeping an eye out for your health AND your general life satisfaction in the most charismatic/non-preachy method possible. Would not it be fantastic if every health-focused cookbook resembled that?

An overhead shot of ingredients used for nut pulp granola: nut milk pulp, sunflower seeds, hemp seeds, and shredded coconut.

A 3/4 angle shot of granola in a bowl with some blackberries and milk poured over top.

An up close, overhead shot of a bowl of granola with milk and whole blackberries.

An overhead shot of The Greenhouse Cookbook on a white background.

No-Waste Nut Pulp Granola

This is the very best method to consume remaining pulp from homemade almond/other nut milks. This nut pulp granola is crispy, sweet, and spiced with cinnamon and ginger. There are great deals of methods to tailor this no-waste dish too!

PREPARATION TIME 20 minutes COOK TIME 1 hr 30 minutes OVERALL TIME 1 hr 50 minutes

Course Breakfast, Treat Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 3 cups

Author: Laura Wright



  • 2 1/2 cups remaining nut pulp from making nut milk ( almond, brazil nut, hazelnut are all great)
  • 2 tablespoons orange enthusiasm
  • 3 tablespoons fresh orange juice
  • 2 tablespoons carefully grated fresh ginger
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pure vanilla extract
  • 6 tablespoons pure maple syrup ( see note on utilizing date paste)
  • 1/2 cup raw sunflower seeds
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut oil melted

Optional Add-Ins

  • 1 cup unsweetened coconut flakes
  • 1 cup dried fruit
  • 1/4 cup hemp seeds, entire chia seeds, or entire flax seeds


  • Preheat the oven to 250 ° F. Line 2 baking sheets with parchment paper and reserved.
  • In a big bowl, integrate the nut pulp, orange enthusiasm, orange juice, ginger, cinnamon, vanilla, maple syrup, sunflower seeds, sea salt, and coconut oil. Stir whatever together to integrate well.
  • Spread the mix uniformly onto the lined baking sheets and bake for 1 1/2 to 2 hours, or up until golden, stirring every 15 minutes approximately for even browning. Enable the granola to cool, and after that stir in coconut flakes, dried fruit, and extra seeds (if utilizing). Shop the nut pulp granola in a sealed container for 1-2 weeks.


  • I just made 2 little modifications to the dish here. In the book, this granola is sweetened with 3 tablespoons of maple syrup and 3 tablespoons of date paste. I didn’t have sufficient dates on hand to make a batch of date paste rewarding, so I simply utilized the exact same quantity of maple syrup. And where they recommend an orange, I just had a lemon. Everything exercised!
  • Last note: I believe this would work best with nut pulp from almonds, brazil nuts, and hazelnuts. Cashew and seed-based pulp is very little at finest and kinda thin-seeming. You can conserve nut pulp in a sealed container in your refrigerator up until you require it.

Program Conceal 36 remarks

  • Natalia

    Such a charming dish! Thanks for this book discussion, will need to include it to my library too! Reply

  • Nandita

    Love the use of pulp that would be otherwise disposed of! I feel guilty about discarding even the veg-fruit pulp after juicing. Would like to attempt this when I make my next batch of granola:-RRB- Reply

    • Laura

      Depending upon what fruit/veg you’re juicing, the pulp is actually excellent in muffins and energy ball mixes (perhaps not a lot if you’re juicing kale though hehe).
      – L Reply

  • Kelsey @ Calming a Food Geek

    Love this concept! I can’t think that I have actually never ever become aware of an usage for the pulp prior to. I will need to select this book up! xoxo Reply

  • Rosie

    I utilize my nut pulp to make ‘hummus’ (as I can not consume vegetables) … include a little tahini and it tastes practically similar! Reply

    • Laura

      That is such a cool concept! Attempting that next time. Thanks!
      – L Reply

  • Sonia

    Many nut pulp dishes need very first to dry the pulp in an oven prior to it is in fact utilized in a dish (ie cookies). Too long a procedure for those lazy amongst us. I like the concept here that you get the tasty lead to simply one action! This might get me utilizing my pulp once again. Will attempt. Thanks for sharing! xx Reply

  • Shirleen

    I simply got this book the other day and am left to attempt numerous if the dishes. I have a dehydrator, the length of time do you believe to put it in for? Thanks Reply

    • Laura

      Hi Shirleen,
      I have actually just made this in the oven, so have no concept the length of time it would take in a dehydrator. Many dehydrators have an optimum temperature level of 155, so my guess is that it would take practically double the time. I have actually made raw crispy cereal in a dehydrator prior to that took a complete 7 hours on the greatest setting however. I ‘d set a timer for 4 hours on the greatest temperature level and examine it at that point, however I believe it will take longer. May take some experimenting/Googling to get it ideal.
      – L Reply

    • Emily

      I would begin for about an hour around 135 and after that lower to 110 for another 7-8 or up until you like the texture. Reply

  • Shauna

    This is such a thoughtful concept! Thank you for presenting me to this book too. Reply

  • Karen

    Thanks for this dish! Can you inform me where you get your almonds? Do you search for unpasteurized almonds or do you have a viewpoint about that? Costco has a huge 3 pound. bag of almonds for about $19., however they are pasteurized and I have actually been searching for a great location to purchase almonds … either online or a shop. Reply

    • Laura

      Hello Karen,
      I think Sunfood’s almonds are unpasteurized. Here’s a link to them on their website:
      – L Reply

  • KayN

    wow, this is genius! can not method to attempt it:D Reply

  • Anya

    What a fantastic concept. I’m going to need to get my hands on this book. I like their blog site, a lot great things there. Thank you for sharing this dish Laura:-RRB- Reply

    • Laura

      It’s a really unique collection. I believe you would actually like it, Anya:-RRB-
      – L Reply

  • Alexa|The Basil & Cinnamon Sagas

    This is GENIUS. I like nut milk, however it constantly makes me feel guilty for all the factors you discussed, however specifically since of the non-sustainable water practices a great deal of nut milk makers utilize. I like that this dish utilizes every part of the nut in a definitely tasty method– and how ideal that it makes a total meal, too? Milk & cereal & no waste: the makings of a great morning.:-RRB- For sure wish to examine this cookbook and Greenhouse Juice out! Reply

  • Jacqui

    I SO required this dish! Thanks for sharing! Reply

  • Corrine

    Leftover nut pulp seems like it would be the ideal texture for granola. What a fantastic concept! Reply

  • Andrea

    I’m certainly making this! Another usage for the pulp– do not squeeze it out so entirely so it is still damp and place on top of fruit salad. Delicious and includes protein so makes a fantastic breakfast. Reply

  • Kimberley

    Finest concept ever !! Love this. Reply

  • Lizzie|| Wholehearted Life Coach

    What a fantastic method to utilize the remaining grinds from making nut milk. I typically dried my own out and make a cake with them. However I like this plus all the spices– tasty. Reply

  • Simone

    Trying to find vegan blog sites to follow (as a brand name brand-new vegan I can do with a little additional motivation) I came across yours and now you had me purchase 2 books. I purchased both yours and the Greenhouse cookbook. Can’t await them to show up! Thanks for the motivation and am following your blog site currently! Reply

  • Alex

    I love almond pulp granola. My freezer is constantly loaded with remaining pulp, waiting to be baked into the next batch:-RRB- Reply

  • Brian @ An Idea For Food

    What an incredible usage of the pulp! I utilized to make granola all the time and actually require to return into it. Reply

  • Vegan Paradise

    This is such an incredible concept! I in fact got some remaining almond pulp, so I believe I’ll attempt this immediately. Thanks a lot!:–RRB- Reply

  • katie

    Hi Laura, Can’t wait to attempt this. Simply validating that this dish utilizes the damp almond milk pulp, right after straining? Thanks! Reply

    • Laura

      Yes the damp/wet pulp! You wish to eject as much milk as you can, however yes take it right out of the nut milk bag/cheesecloth and continue with the dish.
      – L Reply

  • Aiden

    Hey Laura,

    I’m going to attempt this in a couple of days and this post in fact motivated me to purchase The Greenhouse Cookbook which has actually been actually outstanding.

    I’m simply questioning, as a fellow Ontarian, where do you get the big shreds of coconut? I can just ever appear to discover great shreds!


    Aiden Reply

    • Laura

      I purchase the big shreds online generally, however I have actually been fortunate enough to discover big great deals of them at HomeSense occasionally!
      – L Reply

  • Judy

    Can you make nut butter from nut pulp? Reply

    • Laura

      Hi Judy,
      I have not attempted, however I do not believe that it would work. It would not taste like much of anything and I believe you ‘d need to include a fair bit of oil to the food processor/blender to get it moving and fluid.
      – L Reply

  • Katie

    I made a double batch of this with the almond pulp using up area in my freezer.
    Actually actually delicious, specifically consumed as cereal with cold soy milk and fresh fruit! Reply

  • Laurie

    Perfect! I made this granola today and my 3 years of age and I could not stop consuming it. Plus, it’s a fantastic usage of remaining nut milk pulp. Thanks. Reply

  • Bianca

    I made this last night and it is fantastic!! I am never ever tossing my almond milk pulp into the garden compost once again! Reply

  • Carol

    5 stars
    I will make this for the 2nd time and actually enjoyed it. The only modification that I made was including the coconut for the last half hour of baking which toasted it. And I discovered that it worked finest to consume it on Greek yogurt since it got a bit mushy with any type of milk. However that might have been since my pulp was 2/3 almond and 1/3 cashew from making coffee creamer. Reply

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