I’ve been making cashew milk somewhat frequently lately as an alternative to cow’s milk. The first time I made it, I kind of forgot about the cashew pulp that was sitting in my fridge and, after a week, I figured it was probably bad and decided to throw it out. So the next time I made it (using the same steps as when I make homemade almond milk), I was determined to use the pulp immediately. So that’s what I did… I made this Honey Cashew Pulp Granola without skipping a beat. The first attempt was a bit too oily and I cooked it for a tad too long, but I still liked it and knew I was on to something. 🙂 On my second attempt yesterday, I was excited to get it just right! It’s delicious! It will make for a great grain-free breakfast (or even lunch)…especially when I pour the homemade cashew milk over it!
Speaking of cashew milk, I’m shocked at how much I like it. Even before I went through all of this LEAP food sensitivity testing, I wasn’t a big fan of cow’s milk. I would eat it in recipes (like mac & cheese and homemade ice creams), but I didn’t like the taste of it plain. Occasionally I would eat it in a bowl of cereal or homemade granola, but again…wasn’t a fan. And this cashew milk? I actually really like it (probably even better than almond milk)! I’m not saying I would sit and drink a whole glass of it, but I think I found a better option to top my homemade granola cereals. Like this new one I just created!
- Leftover cashew pulp from homemade cashew milk (about 1⅓ cup) (You could use almond pulp, as well!!)
- ½ cup raw pistachios (or other nuts)
- ⅓ cup shredded unsweetened coconut
- ½ tsp sea salt
- 1½ tsp cinnamon
- 3 T coconut oil, melted
- ¼ cup raw honey
- 1 tsp vanilla
- ½ cup organic raisins
- Preheat oven to 300 degrees.
- Spread cashew pulp out evenly on a baking sheet lined with a silicone baking mat or parchment paper.
- Let dry in oven for 20-25 minutes.
- Meanwhile, stir together pistachios, coconut, salt, and cinnamon.
- Take dried cashew pulp out of oven and stir into the dry mixture above.
- Whisk together melted coconut oil, honey, and vanilla.
- Combine the wet and dry; mix well.
- Spread onto pan in an even layer and bake for 15 minutes.
- Stir and spread even again.
- Bake for an additional 5 minutes, stir, bake for 5 more minutes.
- Remove from oven, stir in raisins, and then let cool (it will harden up as it cools).
- Enjoy plain as a snack, with cashew or almond milk for cereal, or on top of yogurt!
Note: This recipe could probably be made by simply grinding up raw cashews (or almonds) and drying them out with the same method as above (but with less time in the oven). However, if I’m going to be buying cashews (which aren’t exactly cheap), I might as well get some milk out of them first…and THEN dry them out for using in this granola recipe.
My boys both loved this granola, as well, but my daughter wouldn’t try it for some reason. I suppose if I keep making it, eventually she’ll come around and give it a shot. It’s super delicious and I’m excited to have another breakfast granola recipe in my lineup!
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