Crisp, satisfying and not too sweet, this granola is an excellent use for leftover almond (or other nut) pulp. The addition of oats and coconut give it substance and balance the chocolate and cherry flavors nicely. This granola smells amazing as it bakes and works especially well over yogurt, as well as over oatmeal or just eaten out of hand as a snack.
- 2 cups lightly packed almond pulp
- 1 1/2 cups shredded unsweetened coconut
- 1 1/2 cups rolled or steel cut oats
- 1/4 cup cacao nibs
- 2/3 cup Grade A pure maple syrup
- 4 tablespoons coconut oil
- 4 tablespoons water
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- Sea salt, to taste
- 2/3 cup dried cherries
- Preheat the oven to 250°F.
- Using a fork, mix pulp, coconut, oats and cacao nibs lightly together in a large mixing bowl, until combined.
- In a small saucepan over medium-low heat, heat maple syrup, coconut oil, water, vanilla extract and lemon juice, stirring often, until oil is melted.
- Add liquid mixture to dry ingredients in bowl, tossing with fork until well combined. Mixture will be crumbly but moist and will stick together.
- Turn pulp mixture out onto a large baking sheet and pat into a thin layer then sprinkle generously with sea salt. Place baking sheet into preheated oven and bake for 30 minutes, then use a fork to lightly break into chunks. Continue baking, checking and stirring every 15 minutes until mixture is crisp and dry.
- Allow mixture to cool completely, then stir in dried cherries. Store in an airtight container at room temperature for up to 2 weeks. May be frozen for up to 3 months. If frozen, reheat in warm oven to thaw and crisp before serving.
Yield: 6 cups
- This smells so good when it’s baking I can hardly wait for it to be finished!
- I let the granola get really nice and brown because I like it to be crispy. It crisps up a bit more as is cools, but once stored in an airtight container it loses some of it’s crispness.
- Will be good on yogurt or sprinkled over oatmeal. Update: AMAZING on plain greek yogurt! The granola is not as tooth-breakingly hard as normal granola, but it really holds up well to the yogurt and adds a nice crunch.
- Remembered to get lots of action shots this time, but I miss my assistant!! There was also a mountain of dishes after making this so I also miss my sous-chef!!