The best cashew oat pulp granola

We recently purchased an Almond Cow milk machine and I’ve had a lot of leftover nut and seed pulp remaining. In an effort to reduce food waste, and to save money on products we are already using, think double purpose, I used the pulp in a granola recipe that turned out quite tasty! I think you can easily use whatever nut or seed pulp you have on hand and customize your granola to what you love!

Cashew Oat Pulp Granola

Prep Time 4 minutes
Cook Time 1 hour
Course Breakfast
Cuisine American


  • 1 baking sheet
  • 1 oven
  • 1 large mixing bowl



  • 3 cups rolled oats
  • 3/4 cup nut and seed pulp (I used cashew oat)
  • 1/2 cup sweetener (maple syrup/coconut sugar)
  • 1 cup large coconut flakes loosely packed
  • 1/3 cup olive, coconut, walnut or avocado oil
  • 1/3 cup pepitas or sunflower seeds
  • 2 tbl hemp hearts
  • 2 tbl chia seeds
  • 1 tbl ground cinnamon
  • 1 tbl vanilla extract
  • 2 tsp ground ginger
  • 1/4 tsp nutmeg



  • Preheat your oven to 300 degrees.
  • Line your baking sheet with a Silpat or parchment paper.
  • Mix all of your ingredients into a large bowl thoroughly.
  • Gently scoop out the granola and place on your baking sheet.
  • I like to press the granola down firmly.
  • Bake for about 60 minutes, stirring occasionally.
  • Once the granola is golden, remove from the oven and allow to fully cool. It will firm up once cooled. Store in an airtight container.
Keyword cereal, granola,, homemade, mug cake, vegan mug cake, vegan, vegan protein, fiber, wfpb

— Knead to Cook

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