Pistachio Coconut Almond Pulp Granola

By Julia Gartland
Pistachio Coconut Almond Pulp Granola

Pistachio Coconut Almond Pulp GranolaI make a lot of homemade almond milk in my house, and though always a treat, I’m left with tons of almond pulp that I hate to throw away.  I’ve been testing tons of recipes to find a viable alternative, and finally found a recipe I wouldn’t mind making at least once a week.  Luckily, it’s also a breakfast food and a delicious one at that.

Pistachio Coconut Almond Pulp GranolaPistachio Coconut Almond Pulp GranolaPistachio Coconut Almond Pulp Granolarecipe adapted from civilized caveman


Pistachio Coconut Almond Pulp Granola

Serves 4-5

Pistachio Coconut Almond Pulp Granola

By Camille Styles


  • 2/3 cup almond pulp (from making almond milk)
  • 1/3 cup pistachios, roughly chopped
  • 3 tablespoons sunflower seeds
  • 3 tablespoons shredded coconut
  • 1/4 teaspoon sea salt
  • 3/4 teaspoon cinnamon
  • 2 tablespoons coconut sugar
  • 1/3 cup chopped medjool dates
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil


  1. Preheat oven to 300 degrees.  Lay out almond pulp on a non-stick cookie sheet and bake for 15-20 minutes or until golden brown.
  2. Increase oven to 325.  In the meantime, mix together almond pulp and with the rest of the granola ingredients in a large mixing bowl.  Using your hands, combine well.  
  3. Add mixture back to your sheet pan and bake for 20-25 minutes or until golden brown and smelling nutty.  Remove and allow to cool.  Store in a mason jar.

Comments (20)

  1. esochko says:

    My mornings have been needing a granola like this. I’ll probably add hemp hearts because I add hemp hearts to everything. Oops. Thank you for this recipe!!! xo

    1. Julia Gartland says:

      LOVE hemp hearts – that would be a perfect addition to this recipe. Thanks! Xo

  2. JMF says:

    This looks delicious! I’m wondering if Julia could also please share her recipe/method for homemade almond milk. Thanks!!

    1. Julia Gartland says:

      Of course! I usually eyeball everything, but in general:

      Soak about 2 cups of raw, organic almonds covered in filtered water for at least 6 hours but up to 12.

      Drain + rinse, then add to a blender with 1 teaspoon vanilla, 1 tablespoon maple syrup, a pinch of sea salt and anywhere from 2-4 cups of filtered water depending on how creamy you like your almond milk.

      Blend for 1 minute, then strain through a nut milk bag, fine mesh sieve, or cheesecloth. It’s highly perishable since there are no preservatives or thickeners, but hopefully it’s so good that it goes quickly ;).

  3. Clever Girl Reviews says:


  4. ashley says:

    oh my gosh, awesome!! i’ve also been looking for something to do with my almond pulp. unfortunately i just cleaned out my freezer and threw it all out because i was tired of it stacking up without a use- but certainly in the future i am going to try this!!

  5. Kelsey (@alittlerosemary) says:


  6. aspoonfulofnature says:

    Love this!! The pictures are amazing you are such a good photographer <3<3

    1. Julia Gartland says:

      Thank you so much! xox

  7. coffeeandtacos says:

    Is there a substitution for the almond pulp if you don’t want to go through the step of making the almond milk? Or a quick and easy way to make a small quantity of the pulp?

    1. Julia Gartland says:

      I’m sure this would work great with almond meal – the coarser the grind, the better. Please let me know if you try! PS – the easiest way to get the pulp is just to make almond milk (which is so amazing and delicious homemade). I left a comment above with a recipe 😉

  8. nuriel says:

    look so yummy !
    i always wish my breakfast were healthy and lookad pretty but i’m to lazy lol

  9. mona says:

    Mouth watering pictures! Will definitely try 🙂

  10. wellandfull says:

    I love how you upcycled the almond pulp you had left over from making almond milk! I’ve seen recipes for leftover juice pulp but yours is the first I’ve seen for almond pulp granola! 🙂 Will definitely be making this!

  11. Maz says:

    Finally! I hate throwing it. Trying it now 🙂

  12. Chrissa - Physical Kitchness says:

    Hi there! I featured this recipe on my healthy fall recipe round up today. Thanks for the great inspiration!

  13. sakshi says:

    this is Celsius or Fahrenheit degrees?

    1. Camille Styles says:

      All of our temps are in Fahrenheit. Thanks!

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