Are you tired of throwing away nutrient-rich juice pulp after your morning smoothie? Prepare to revolutionize your breakfast routine with this game-changing Leftover Juice Pulp Granola recipe that transforms kitchen waste into a deliciously crunchy, sustainable morning treat! Not only will you reduce food waste, but you'll also create a nutritious, customizable granola that packs a powerful flavor punch and makes your taste buds and conscience equally happy.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 2 cups leftover juice pulp
- 2 cups oats
- 1/2 cup nuts, chopped
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp cinnamon
- 1/2 cup dried fruits
- Salt to taste
Instructions
- Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, thoroughly drain and squeeze any excess moisture from the leftover juice pulp using a clean kitchen towel or cheesecloth. This helps ensure crispiness in the final granola.
- Add the prepared juice pulp to the mixing bowl and combine with rolled oats, chopped nuts, cinnamon, and a pinch of salt. Mix well to distribute ingredients evenly.
- In a separate small bowl, whisk together melted coconut oil and maple syrup until fully combined.
- Pour the liquid mixture over the dry ingredients and stir carefully, ensuring all ingredients are evenly coated.
- Spread the granola mixture in a thin, even layer on the prepared baking sheet, pressing down gently to create clusters.
- Bake in the preheated oven for 25-30 minutes, stirring every 10 minutes to ensure even browning and prevent burning.
- During the last 5 minutes of baking, sprinkle dried fruits over the granola to warm and slightly toast them.
- Remove from oven when golden brown and crisp. Allow to cool completely on the baking sheet, which will help create crunchy clusters.
- Once cooled, break into desired-sized clusters and store in an airtight container for up to 1 week.
Tips
- Moisture is the Enemy: Always thoroughly squeeze out excess liquid from your juice pulp to ensure a crispy, crunchy final product.
- Customize Your Clusters: Experiment with different nuts and dried fruits to make this recipe uniquely yours.
- Low and Slow is the Way to Go: Bake at a lower temperature (325°F) to prevent burning and achieve even, golden-brown clusters.
- Storage Secrets: Keep your granola in an airtight container to maintain its crispness for up to a week.
- Pulp Pro Tip: Works best with vegetable and fruit pulps from juicing - avoid pulps from very watery or overly sweet juices.
- Texture Trick: Press the mixture firmly on the baking sheet to create those irresistible large clusters everyone loves.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 0mg
