Mixed Fruit and Nut Almond Pulp Granola

It has been another busy month, which is why the lack of recipes lately. We recently have moved to a new city and I have a new job, so cooking isn’t a top priority, especially since I haven’t moved my belongings yet. That means no pantry staples, no Vitamix, and none of my cookware. However, when we were making the move, it meant it was time to clean out the freezer. So, now I had to use up all of the almond pulp I was saving up for something. That is where this recipe for almond pulp granola came for.

I don’t have a dehydrator, but you could use a dehydrator and just watch your drying time. It should be close to the same amount of time.  I use the dehydrate function on my oven. You can half the batch if you don’t have as much almond pulp, but I like to make the most use of my oven space and time and make one large batch.

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Tip: To get 2 cups of almond pulp I just freeze my leftover pulp. When I have enough for a batch, then I pull it out and thaw.



  • 2 cups packed almond pulp
  • 2 cups gluten-free large flaked oats
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/8 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp pure vanilla extract
  • 1/2 cup flaked unsweetened coconut
  • 1/2 cup dried fruit, of choice
  • 1/2 cup nuts/seeds, of choice
  • optional: chocolate chips!


  1. Line two large baking sheets with parchment paper.
  2. Preheat oven to 125F.
  3. Combine almond pulp and oats in a large bowl.
  4. Mix melted coconut oil, maple syrup, salt, cinnamon, nutmeg and vanilla in a medium bowl.  Add to oat mixture and mix.
  5. Spread thinly over the two baking sheets.  Cook for 12 hours or until dry.  You can flip the granola with a spatula about 1/2 way through if you want to help speed up drying time.
  6. Optional: I like my granola to be slightly toasted, so I toast it at 300F for 10-15 minutes. Make sure to watch carefully as it can burn easily. You can also toast the nuts at this point if you prefer them toasted.
  7. Combine the granola with the coconut, dried fruit and nuts/seeds.  Stir.
  8. Store in containers in fridge or freezer.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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