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Pulp Granola

Prep Time:

10 minutes

Cook Time:

3 hours

Makes:

1 jar

This Pulp Granola is the perfect way to reduce food waste and turn your juice pulp into something delicious. It’s full of fiber, healthy fats, and plant protein, and works beautifully with carrot or beet pulp. Enjoy it as a topping for smoothie bowls, with yogurt, or simply as a crunchy snack.

Ingredients

  • about 3 packed cups (450 g) pulp leftovers

  • 1/2 cup (50 g) gluten-free oats

  • 1/4 cup (30 g) puffed amaranth

  • 1/4 cup (30 g) pumpkin seeds

  • 1/3 cup (50 g) sunflower seeds

  • 1/4 cup (30 g) ground flaxseed

  • 3 tbsp (45 ml) olive oil

  • 2 tsp agave syrup

  • a pinch of salt

Instructions

  1. Preheat the oven to 210°F (100°C) convection and line a baking sheet with parchment paper.


  2. In a mixing bowl, combine the pulp leftovers, oats, puffed amaranth, pumpkin seeds, sunflower seeds, and ground flaxseed. Mix well.


  3. Add olive oil, agave syrup, and salt, and fold everything together until well combined.


  4. Spread the mixture evenly on the prepared baking sheet.


  5. Dry the granola in the oven for about 3 hours. To let moisture escape, wedge a wooden spoon in the oven door to keep it slightly open.


  6. Let the granola cool completely and transfer it to an airtight container.


  7. You can customize this recipe to your liking. Beet and carrot pulp work particularly well. Enjoy experimenting!

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