A vegan, paleo 5 ingredient granola recipe that is sweetened with dates instead of refined sugar and absolutely delicious. Great for breakfast or dessert!
The simplicity of pouring a bowl of cereal in the morning for a quick breakfast goes out the window when you are following a paleo diet. You can buy pre-made granolas at a specialty store, but they are usually expensive and honestly, not that great. This almond pulp granola recipe has a sweet vanilla-y taste and comes together with something you would normally throw away.
What is in paleo granola?
The three main ingredients in this paleo granola are:
- Walnuts: Aside from tasting delicious, they can usually be found just about anywhere (try Costco for an inexpensive bulk option). They are a great source of omega 3 and high in fiber and antioxidants.
- Dates: In my humble opinion, dates are the most underrated sweetener. They can also be found at some Costcos and are a great low glycemic index sweetener. They’re high in fiber and minerals, including magnesium, potassium and calcium. They’re super sweet and fun to eat (see what I did there?).
- Almonds via almond pulp: Almonds are high in fiber, vitamin E and include fatty acids like omega 3, 6 and 9. You will be happy to have saved your almond pulp.
Paleo granola differs from traditional granola in that paleo granola does not include oatmeal or refined sugar.
What is almond pulp?
If you’re already planning to make a batch of homemade almond milk, you will have almond pulp begging you to be made into granola. Almond pulp is the masticated almonds leftover after straining them from your almond milk.
It often gets discarded, but can actually be turned into an amazing granola.
Can I store almond pulp for use later?
You can store almond pulp for use later. Store it in a sealed container in the refrigerator. Just don’t plan to keep it more than 3 days. It can go rancid.
How do you make Vanilla Almond Pulp Granola?
Gather your ingredients. After making almond milk, instead of discarding your almond pulp, set it aside.
Next, don’t worry about washing your blender. Throw those dates and walnuts right in it.
Pulse until they make a coarse meal. You may need to stop and mix it up and push it down a few times along the way.
Add your almond pulp, salt and vanilla and pulse until blended.
Dump mixture on a baking sheet lined with parchment paper and use your hands to break up the mixture into chunks.
Bake on 350 degrees for 10-12 minutes then open the oven and stir/break up the granola into smaller pieces.
Then return to oven and continue baking for an additional 10-12 and let cool for 15 minutes. It will harden as it cools. Let it cool completely, then add to a storage container.
Serve with almond milk or over some fresh fruit (a little honey or maple syrup makes the granola stick a little better).
Does granola freeze well?
Granola freezes really well! If I’m making a batch to eat for the week, I store on my counter, but if I’m making a big batch, I freeze it in large Ziploc bags. You don’t even need to thaw it out before eating. Just dump it in your bowl with that almond milk and enjoy!
What’s your favorite breakfast? Do you love granola as much as my family? If you love this granola, you’ll also love this 5 ingredient paleo chocolate granola.
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Vanilla Almond Pulp Granola
- Total Time: 35 minutes
- Yield: 3 cups 1x
Description
A vegan, paleo 5 ingredient granola recipe that is sweetened with dates instead of refined sugar and absolutely delicious. Great for breakfast or dessert!
Ingredients
- 1 cup almond pulp from a batch of almond milk
- 1 cup walnuts
- 1 cup dates
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- After making your almond milk, set almond pulp aside and add walnuts and dates into your high speed blender. No need to wash it first.
- Pulse until a coarse mixture forms. you may need to stop and stir up the mixture and/or scrape down the sides a couple times.
- Add almond pulp, vanilla extra and salt to blender and pulse until a grainy mixture forms.
- Dump mixture onto lined baking sheet and break up with your hands to form a single layer.
- Bake for 10-12 minutes then stir/break up mixture into small pieces.
- Bake for an additional 10-12 minutes.
- Let cool for 15 minutes and store in a sealed container on the counter for a week, or in the freezer for a few months.
Notes
If you would rather make this in a food processor, follow the same steps. The process is a bit quicker since the nuts and dates mix a bit better there, but I like to do it in the blender so I don’t have to clean another tool.
Feel free to store leftover almond pulp for up to three days in the refrigerator before making this granola.
- Prep Time: 10
- Cook Time: 25
- Category: granola
- Method: high speed blender/oven
- Cuisine: breakfast
Nutrition
- Serving Size: 1/2 cup
- Calories: 307
- Sugar: 19g
- Sodium: 195mg
- Fat: 20.4g
- Saturated Fat: 1.9g
- Carbohydrates: 26.8g
- Fiber: 5.1g
- Protein: 7.5g
- Cholesterol: 0mg
Keywords: almond pulp granola, vanilla granola, paleo granola
Great way to use leftover almond pulp, thank you!
★★★★★
Thanks so much for reporting back, Heather. I’m so glad you enjoyed it. 🙂
This is a great way to use left over pulp! Thank you for sharing the recipe. It’s guilt-free 😋 I have been using it as cereal and it’s delicious!
Thank you so much! I’m so glad you love it. I use it for cereal too. It’s a great morning treat. 😊
I admit I was a bit leery about trying this recipe as there weren’t any comments but it is delicious! Thank you so much for sharing this recipe! I kept snacking on it after it was done. Finally, I have a staple that I can use for my almond pulp.
★★★★★
Thank you so much, Erica! I love to hear that. I feel the same way about this recipe. My go to for leftover almond pulp. And thanks for trying, despite no comments. I get nervous doing that too. I so appreciate you taking the time to report back. 🙂