Seed + Nut Granola

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As previously mentioned, I make almond milk at home pretty frequently. I have gotten into the habit of doing so, obviously for the almond milk, but possibly even more so because I love the byproduct of ground almonds you're left with after straining away the liquid. 

These coarse nuts are one of my most prized ingredients in the kitchen. They can be dried out and blitzed further into almond meal or flour, blended into smoothies for an added boost of protein, tossed with some grated parmesan for a salty and crisp layer over roast veggies... the possibilities seem endless.

My favorite way to use them though is in a super simple granola. A generous sprinkling of the stuff takes meals to the next level, from morning yogurt to ice cream. I always use plenty of seeds, oats and spices, but the recipe can easily by adapted to what you have on hand. Just toss your choice of ingredients in some oil (olive oil, coconut oil or avocado oil work well), some natural sweetener (I like a local honey, but pure maple syrup or agave will do) and a pinch of salt; give it a quick roast, store in an airtight container, and bust out this magic dust when any breakfast or dessert is looking a bit flat. 

If you're starting this recipe from scratch, just grind up your almonds from the get-go, but I recommend making it off the back of the almond milk, as zero waste feels (and tastes) pretty damn good. 

Seed + Nut Granola

1 1/2 cups ground almonds

1 1/2 cups rolled oats

1/2 cup pumpkin seeds

1 tablespoon chia seeds

1/3 cup olive oil

1/4 cup honey

1 teaspoon cinnamon

1/4 teaspoon nutmeg 

1/4 teaspoon cardamom 

Pinch of salt

Preheat oven to 375ºF.

In a large bowl, mix all ingredients together until well combined. Spread over a rimmed baking sheet in an even layer. Roast until granola is toasty, slightly darkened, and begins to smell fragrant, about 30-35 minutes, stirring halfway through.