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Almond pulp granola fresh out of oven on parchment lined baking sheet

Gluten Free Almond Pulp Granola Recipe

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5 from 3 reviews

  • Author: Jennifer Farley
  • Total Time: 35 minutes
  • Yield: 3 cups 1x
  • Diet: Gluten Free


This vegan, paleo 5 ingredient granola recipe is sweetened with dates instead of refined sugar, made with leftover almond pulp and absolutely delicious. Great for breakfast, snacking or dessert!




  1. Preheat oven to 350 degrees Fahrenheit.
  2. After making your almond milk, set almond pulp aside and add walnuts, salt and dates into your high-speed blender. No need to wash it after making almond milk.
  3. 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.
  4. Add almond pulp and vanilla extract to blender and pulse until a grainy mixture forms.
  5. Dump mixture onto lined baking sheet and break up with your hands to form a single layer.
  6. Bake for 10 minutes then stir/break up mixture into small pieces.
  7. Bake for an additional 8-10 minutes.
  8. Let cool on baking sheet for at least 15 minutes and store in a sealed container on the counter for a week, or in the freezer for a up to 6 months.


If you didn’t add coconut oil to your almond milk while making, add ½ teaspoon to the blender when you add the vanilla extract and almond pulp.

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 5 days in the refrigerator before making this granola.

  • Prep Time: 10
  • Cook Time: 25
  • Category: granola
  • Method: high-speed blender/oven
  • Cuisine: breakfast


  • 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