Making homemade alternative milks may quickly becoming one of my favorite things. It’s SO much fun to see be a part of every step of the process! And might I say….pretty darn delicious! Also…I get why they call it MILK now. When you put it in the nut-milk bag it’s literally like you are milking a cow. Haha!
Earlier this week I made my first Pumpkin Black SesameSeed Nut Milk. It was amaaaazing and looked like chocolate milk! My husband and I sipped it on the front porch in the morning sun… dreamy.
When you make nut milks, don’t let the pulp go to waste! There are still some goooood things in there you’ll miss out on! We made a batch of homemade granola AND homemade cookies using the pulp! #winning
Everything I used to make this granola I had on hand, but if you have a different kinds of nuts or sweeteners, throw er’ in there too/instead!
Basically, homemade granola is the easiest thing on the planet. Don’t be skuuuurd! If you have some variety of nuts or some other spices you want to try…go ahead and spice it up! (See what I did there?)
NUT MILK PULP GRANOLA
2 cups nut milk pulp
1 cup pumpkin seeds
2 cups oats
2 tsp cinnamon
1/3 cup melted coconut oil
1/2 cup pure maple syrup
About 1/3 cup chocolate chips
Melt the coconut milk in a sauce pan over low heat. Remove from heat and let cool. Preheat oven to 325 degrees and line a baking sheet with parchment paper.
Mix all dry ingredients together in a bowl.
Pour the maple syrup into the cooled sauce pan. Pour wet ingredients over dry until it is all covered.
Pour the mixture onto the prepared baking sheet and spread out evenly.
Bake for 35-40 minute s, mixing half way.
Once cooled, add the chocolate chips and store in airtight container for 2 weeks.
