The sun is shining, I’m drinking a blueberry smoothie and hanging out with Molly while Ali is cutting the grass in the front yard – who else loves the smell of freshly cut grass!? We leave for Greece in just 5 nights and I couldn’t be more excited. Just thinking about all the olives and olive oil I will be eating makes me thrilled.
On another note, this is the best granola! I’ve been making it for the past few months, with the addition of almond pulp from making almond milk. Sometimes I make coconut or hemp or Brazil nut milk instead, and the pulp is equally as delicious. It’s as easy as making your almond milk and then making a big batch of homemade granola at the same time. There you have a perfect breakfast, just add some fresh fruit and cinnamon – delish!
- 4 cups of organic rolled oats
- 2 cups of unsweetened shredded coconut
- 1-2 cups of leftover almond pulp (or any other nut mylk pulp) - this is the leftover "pulp" from making almond milk
- 1 heaping tsp. of true organic cinnamon
- 1/2 cup of melted coconut oil
- Optional (not sugar free): 1/2 cup of pure organic maple syrup
- 2 cups of various roughly chopped nuts: walnuts, pecans, almonds, etc.
- 1/4 cup of hemp seeds
- 1/4 cup of chia seeds
- Preheat the oven to 375F.
- In a large mixing bowl, add the oats, almond pulp, cinnamon, coconut oil and nuts. Optional: add the maple syrup for extra sweetness.
- Bake for 15 minutes, stir around and then bake for another 15 minutes, until golden brown (make sure it doesn't burn).
- Remove from the oven and add the hemp and chia seeds. Store in a glass tupperware for up to 2 weeks.
- Serve with coconut yoghurt, homemade almond milk or on top of smoothie bowls!