In our ice cream practicum last week, one of my classmates had the genius idea of making granola out of the leftover almond milk pulp. The result was absolutely some of the best granola I’ve ever had, so I decided to see if I could replicate it without making almond milk.

The result was gluten-free, vegan, health supportive and totally delicious.

Oatless Almond Granola

Prep time: 5 min, total time: 30 min, yields approx. 3 cups

Ingredients:

  • 2 cups roasted unsalted almonds
  • 2 tablespoons maple syrup
  • 1 tablespoon canola oil
  • 1 tablespoon all-natural fruit preserves
  • 1 cup mix-ins of choice (nuts, seeds, dried fruit, chocolate chips, etc)
Procedure:

1. Preheat oven to 350*F. Line a baking sheet with parchment paper.

2. Process almonds in food processor for about 30 seconds, or until a coarse meal has formed. Almonds should not have clumps, but should not feel oily.

3. In a large mixing bowl, combine ground almonds with maple syrup, canola oil and fruit preserves. Stir together until wet ingredients are well incorporated.

4. Evenly mix in nuts, seeds, etc.

5. Transfer mixture onto baking sheet and bake for about 20 minutes, tossing every 5-7 minutes. Granola should be slightly browned when done, it will crisp up once cooled.

This granola is different from any commercial brands out there; it’s dense, nutty and not too sweet, with a more concentrated fruit and almond flavor and a crunchy, grainy texture. Plus, the fat, fiber and protein content from the almonds makes it extra filling and nutritious, so it’s a great replacement for oaty granolas in your breakfast or snack.

I used cranberry preserves and dried cranberries to give my granola a fall theme, but feel free to experiment. I’m thinking pumpkin butter and chocolate chips would be great, or apricot preserves and walnuts.

Happy Friday!