Paleo Almond Honey Granola

 

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SPECIAL THIS WEEK ONLY (14 Jan – 20 Jan 2013) – FREE SHIPPING on all orders from Steve’s Original Paleo Kits using the code “CCCJAN”

 

This weeks post is brought to you by Lauren, the awesome woman behind the blog Oatmeal With A Fork.  She is a stay at home mom with a business degree and penchant for all things culinary.  She strives to create the healthiest recipes possible without sacrificing taste.  She eats a little bit of everything, so you will find a vast variety of delicious recipes to choose from on her blog.  You can also follow her on Facebook where she posts links of all of her recipes.

Lauren

The recent enigma of my blog life has been ‘what do I do with all of this almond pulp?’. I’ve tried it in everything from baked goods to ice cream to truffles,….all to no avail. I find it produces a ‘fluffy’ consistency that I really don’t care for, so I usually end up tossing it (gasp!) or dehydrating it in the oven and using it in place of almond meal/flour in recipes…but I recently had an epiphany….

Paleo GranolaAs the pulp dries in the oven, it gets a bit clumpy, which led me to think of granola! Add in a handful of pistachios, some sesame seeds, honey, and coconut oil, and watch it all come together to create a tasty mix that makes a wonderful alternative to its oat-laden counterpart….

Paleo Granola

This is highly adaptable to individual tastes, as you can add whatever nuts, seeds, and dried fruits you desire. It can also be made sugar-free by replacing the traditional honey with this Apple Honey!  Eaten with some coconut cream or milk or even by itself, this makes a delicious and satisfying breakfast or snack!

4.8 from 10 reviews
 
Prep time
Cook time
Total time
 
Ingredients
Instructions
  1. Preheat the oven to 300 degrees.
  2. Place the almond pulp on a non-stick cookie sheet and into the oven for 15-20 minutes to dry out.
  3. Increase the oven temperature to 325 degrees.
  4. Mix the cooled pulp with the pistachios, seeds, coconut, salt, and cinnamon.
  5. In a separate bowl, mix the melted coconut oil with the honey and vanilla.
  6. Mix everything together (the ingredients should be slightly wet...not dripping and not too dry)
  7. Pour everything back onto the cookie sheet and place into the oven.
  8. Let bake for 15 minutes.
  9. Remove and stir.
  10. Replace the pan and bake for 15-20 more minutes until lightly browned, stirring every 5 minutes.
  11. Remove and allow to cool (it will crisp up more while cooling).
  12. Stir in the dried fruit and enjoy!

Paleo Granola

 

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69 Comments

  1. So funny, I was just about to make almond milk when I decided to quick go thru my emails. I’ll be trying this today. I’m assuming this should be stored in the refrigerator in an air tight container? Any idea how long it will stay fresh? Thanks

  2. Finally a granola I can eat, and a use for that leftover pulp! I used pecans, and subbed homemade “truvia” for the honey to make it lower carb. I added in a bit of water to adjust the moisture since I wasn’t using honey. It made beautiful clumps and had a nice crunch. Super yummy!

  3. Just made this granola this morning–OMG–this is fantastic!! I was wondering what a typical serving size would be…

    Making almond milk and using the almond pulp was SO EASY!! I don’t think I will ever purchase almond milk ever again. The milk makes fabulous coffee creamer too.

      1. Soooooooo… How do I get almond pulp, please??
        :-)
        Really trying to help my dad
        :-/
        I’m proud of him for even considering trying it (anything ‘new’ food-wise) as he is almost (literally) ‘new- food-phobic’… He even saw a psychologist about his food issues years ago with no good results!

          1. THANK YOU! I will try it, and let you know!
            I’ll also ask the folks at my box if any of them have any almond pulp extra, from making almond milk…

  4. Thanks for ur sweetest recipe! I’m a honey granola lover. It makes my breakfast fantastic. I had featured U in the article of Top 7 Beautiful Breakfast for Mothers on AllFreshRecipes. Looking forward to ur newly created recipes.

  5. Hi! I’m excited to try the granola! I’ve made crackers with almond pulp before but it took me an hour, so this recipe is nice and saves me time. I don’t have coconut oil. What does it do for the recipe and are there any substitutes? Thanks!

  6. I had a problem with this stuff not clumping together– it just turned into something looking like nuts mixed with “sand”. However, I did notice that when it came out of the over, I could clump it with my hands and it stayed together, so this is what I did: put a very large spoonful in the bottom of each my muffin tins, and then pressed down firmly using the bottom of a juice glass. It made little circular crunchy “granola” bar-disks! They are great and nice and crispy which is so hard to get with a paleo granola bar recipe! A perfect little snack, or you could break them up afterwards to get your clumpy granola.

  7. weird – it looks like it made only one serving. i must have done something wrong, as this is a lot of work for just one serving… yikes!

  8. Lauren – thank you so much for this wonderful recipe!! I made it and my kids LOVE it!!!!

    Would you be ok if I post this on my blog? Of course, I will link the actual recipe back to this site. I want more people to see this divine recipe – its awesome!!

    Thanks again
    Shelley Belcourt

  9. I made this recipe this morning and I did not have almond pulp, so for a sub I added almonds in my ninja and blended it up. Skipped the first step of drying the almonds. Turned out delicious! I will definitely be making this weekly and trying it with different fruits/nuts. I am prego so sometimes it is hard to curb sweet cravings. This will be the perfect go to snack :)

  10. Thank you for uploading such a wonderful recipe! I love my muesli so this is a wonderful substitute. I was just wondering how many serves is in this recipe? Could you make a big batch and store it in an airtight container, so you have the muesli ready to go for the week? This would be handy especially during the working week.

  11. For those of us who already have a stash of dehydrated almond pulp (cough cough), how much of that should we use in the recipe? I haven’t calculated how much I get from 2/3 cup of the moist pulp.

    Unfortunately, my dehydrated almond pulp no longer has clumps–because I worked hard to get rid of them. Next time I won’t, but for now–will this mixture clump up again?

    Many thanks.

  12. Thank you, thank you! Love this recipe! I’ve missed eating a “cereal “, this is better than any cereal I’ve ever had. Will pass it on….

  13. Thanks for the great recipe! I have made this a few times now, and it is so great with almond milk in the morning for breakfast. I too had always wondered what to do with my leftover almond pulp, so I’m really enjoying a fabulous use. Plus something to eat in the morning when I don’t have time to make eggs. Thanks again!!

  14. Yay!!! Finally something we can do with all the leftover almond pulp in our fridge and freezers!!!!!! Thank you!!!!!!!!! I can’t wait to try this!!!!!

  15. Hi George – I am trying to place an order for Steve’s Original Paleo Chef Sauce Sampler Pack. I keep trying to enter the free shipping code but I get an error saying that the discount cannot be applied because the amount is already zero. However, when I move on to check-out, it says shipping is $15. Can you please advise?

  16. What an amazing recipe!!!! I don’t have the patience to make my own almond milk (I know it’s super easy, but seriously ZERO patience), but maybe I’ll have to try it just so I can get some almond pulp! I’ve been wondering how to make a better granola recipe, and this is definitely it! Thanks for the post!

  17. So what can I use to replace almond pulp. I just don’t have a blender up to the task of making almond milk. right now it will be more than a year before I can afford a Blend Tec or similar brand blender.
    Thanks for the recipe looks real good and I can find ways to lower the sugar content and lower the carbs to suite my requirements. Apple honey is not diabetic friendly for me.

      1. Thanks! I still have more than 20 lbs of almond flour to play with. BTW since I found your blog Ive lost 10 lbs and had my first perfect A1C blood reading since Type 1. Thanks for the recipes and helping me be a much better mom and wife. Now if you could just give me an ol’ Marine yell to get me to exercise more.
        Hugs,
        Sarah

    1. Your right, it is refined sugar free or any added sugar free. But most foods inheritently have sugar in them but either way, reducing 100% pure apple juice to a honey consistency will beat out other ingredients

    2. The apple honey was originally an alternative for vegans. I call it ‘sugar-free’ because I’m using a fruit source. I understand fruit has fructose in it, and I wasn’t trying to be misleading.

  18. good one!!!! sometimes I miss a good cereal taste and consistency I think this will do perfect!!! Thx George I’m a huge follower I started paleo because of your website now I got my hubby and some family to start on it! We use your book a lot and we feel great :)

  19. same question about the almond pulp and why does she have so much of it? did I miss part of the article? it does look good though, please tell us more about this “almond pulp”. thanks

    1. Hi Scott! It is the leftover pulp from making almond milk. A typical recipe involves blending 4 cups of water to 1 cup of soaked almonds and then straining it. You end up with about 3/4-1 cup of pulp, which can then be used in this. You may be able to sub that out for other ground nuts or almond meal, but you probably won’t get the clusters.

    1. Hi there! The link for the apple honey is above the recipe. It is just a sugar-free option to try. You can use regular honey in its place. Hope that helps!

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