This almond granola is the perfect way to use up your leftover almond pulp after making almond milk! With a touch of oats and just enough sweetness.

almond granola in a bowl

We are SO close to fall that I can just feel it! Don’t get me wrong, I love summer as much as the next Midwesterner. It’s actually the time that Milwaukee comes alive, with everyone spending every possible second outside and the city showing off with its gorgeous sunsets and the beauty on the lake.

But, come this time of year I am usually just craving fall. I used to be an all hot weather person (cold, BYE), but now I’ve learned to love the shoulder seasons a bit more than I used to. Fall means cozy, cooler weather, and of course comfort food! But before I start dreaming about baked oatmeal and all kinds of scones for breakfast, I have one last granola recipe to share before the summer is over.

almond granola in a bowl with a spoon

Creating this almond pulp recipe

To me, all things cereal and smoothies are total summer breakfasts, so when I was trying to nail down this almond granola recipe back in the spring, I knew it would be better suited to testing in the summer. I’ve actually come across an almond pulp granola recipe that I’ve liked previously but wanted to make this one a bit more versatile.

I love flavored granolas as much as anyone, but during the summer, when berries are bursting everywhere, I want neutral flavors that aren’t going to compete with the natural beauty of the strawberries and blueberries that are popping up all over the markets. This version of almond pulp granola is a little on the sweet side, has a healthy dose of rolled oats, and is perfect for pairing with homemade almond milk.

One of the main reasons I started testing this almond granola recipe is that I’ve been making more and more batches of almond milk at home, but never know what to do with the leftover almond pulp! I know I could always store it in the freezer and throw it into smoothies or muffins, but really, I have to use something like that up right away, or else I’m going to forget about it and it will languish in the freezer for months on end.

I tried doing an all almond pulp version of the granola, but nothing stuck together well and it tended to get soggy and fall apart as soon as milk was poured over. With this final version, the oats hold everything together and the agave sweetens everything up while acting as a sort of granola glue to hold the clumps together. To me, this is the ultimate clean out the pantry granola, with things that you probably already have on hand and the chance to make homemade almond milk along the way. (PS. If you haven’t made almond milk before, this is the best guide on making it that I’ve been following for years!)

pouring almond milk into a bowl of almond granola

How to make granola at home

Making this homemade almond granola is easy peasy. You simply have to combine all the ingredients in a bowl (ingredients include almond pulp, agave, oats, olive oil, cinnamon and nutmeg, salt, vanilla, and hemp hearts). Stir everything together until the oats are totally coated in the almond pulp mixture. Transfer the granola to a baking sheet lined with parchment paper, then bake for 35 to 45 minutes, or until it turns a lovely golden brown.

The vegan granola will continue to crisp up as it cools, so wait to enjoy this until it’s come to room temperature. To switch up this granola recipe, you could add in more nuts, some shredded coconut, or chocolate chips (the coconut and chocolate chips you’d want to mix in after the granola’s been baked).

How to store granola

This homemade granola keeps on the counter for up to a week in a sealed container. You can also store this granola in the freezer in a freezer-safe baggie. When you’re ready to enjoy it, pour out however much granola you’d like to eat and let it sit on your counter for 10 to 15 minutes to come to room temperature.

almond granola topped with berries in a bowl

Hope you have a lovely and warm summer weekend! I think the weather will actually be more on the cooler side here (yes!), but I’m going to try to squeeze in some outdoor time and shoot a new matcha recipe that’s coming your way soon. Also, I’ve FINALLY nailed how to make my ultimate pizza, is that something you would be interested in a blog post on? Let me know and I’ll make it happen!

More vegan breakfast recipes on Heart of a Baker:


Oat and Almond Granola

  • Author: Abby Bayatpour
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


This almond granola is the perfect way to use up your leftover almond pulp after making almond milk! With a touch of oats and just enough sweetness.



  • 1 cup almond pulp (the stuff leftover after you make almond milk)
  • 1 cup rolled oats
  • 1/2 cup agave or maple syrup
  • 3 tablespoons olive oil
  • Pinch of salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 cup hemp hearts


  1. Preheat oven to 325ºF. Line a rimmed baking sheet with parchment paper and set aside.
  2. In a large bowl, combine all of the ingredients together and stir until completely combined. Make sure the agave or syrup is covering all of the ingredients and the granola is starting to clump together.
  3. Transfer granola to the prepared baking sheet, spreading out the mixture evenly.
  4. Bake for 35-45 minutes, checking the granola after the 25 minute mark to ensure that it is not burning. When it’s done, the granola should be deep golden brown and will feel crisp to the touch. Allow to cool before eating, the granola will crisp up as it cools! Store in a sealed container at room temperature for up to a week.

Keywords: almond granola, vegan granola, how to make granola