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Granola

Granola is a perfect way to use the fiber-packed pulp strained from plant milks, such as soymilk pulp (okara) and almond milk pulp. Our fresh pulp granola recipe has just 5 key ingredients, is ready to bake in minutes, and just begs to be customized with your favorite add-ins. Near equal amounts of pulp to rolled oats keeps the pulp as a major clumping component, and a long bake at a lower temperature allows you to use freshly drained pulp without having to dehydrate it in advance.

A batch of our super-simple granola with almond milk pulp, honey, rolled oats, canola oil, and salt.

Ingredients

(“cup” refers to the US Customary cup)

  • Fresh pulp strained from one batch of plant milk (about 1 cup), drained well, pressing out moisture
  • 1 cup rolled oats
  • 1/4 cup liquid oil of choice, such as canola, olive, or coconut (melted)
  • 2 tbsp honey
  • 1/4 tsp salt
  • Optional: 1/2 cup chopped nuts or chopped dried fruit
  • Optional: 1/4 cup seeds
  • Optional: 1/4 tsp optional spices such as cinnamon or pumpkin spice mix
  • Optional: 1 tsp vanilla extract

Tips:

The first baking period at 250 F may need to be longer or shorter depending on the moisture content of your pulp. After 2 hours, if granola pieces still feel wet or squishy, continue to bake, checking at 10 minute intervals, until dry.

Instructions

  1. Preheat oven to 250 F, and line a baking sheet or dish with parchment paper
  2. In a bowl, mix together the pulp, oil, honey, salt, and optional spices or extracts.
  3. Add in rolled oats, optional nuts and seeds, and mix well. Mixture should be thick and clumpy.
  4. Loosely spread the mixture on the prepared baking sheet
  5. Bake at 250 F for 2 hours, using a spatula to scoop and flip the granola at 1 hour.
  6. Increase the oven temperature to 350 and continue baking for about 25 minutes, checking the color of the granola frequently until toasted to your preference.
  7. Let cool completely before storing in an airtight container.