Pistachio Pulp Power Granola (+ Homemade Pistachio Milk)

A zero-waste, nutty granola made with leftover pulp from homemade pistachio milk.

3 cups oats

1 cup pistachio pulp, well-drained (from homemade pistachio milk — recipe below)

¼ - ½ cup honey or maple syrup

¼ cup avocado oil or 3 tbsp almond butter (if oil-free)

1 tsp ground cinnamon (optional)

2 tbsp chia seeds

¼ cup walnuts

¼ cup pistachios

¼ cup mulberries or golden raisins

Preheat oven to 300F, and line a baking sheet with parchment paper.

Press as much liquid as you can out of your leftover pistachio pulp.

Add oats, pistachio pulp, honey or maple syrup, and avocado oil (or almond butter) to a mixing bowl, and mix.

Bake for 45–55 minutes, stirring every 15 minutes for even toasting. (If your pulp was very wet, it may take up to 60 min.)

Once it has finished baking, mix in walnuts, pistachios, and mulberries! Store in an airtight container. Enjoy!

Servings: roughly 10–12 servings (½ cup per serving)

Homemade Pistachio Milk

1 cup raw pistachios (shelled, unsalted)

3–4 cups filtered water (depending on creaminess desired)

1–2 tbsp maple syrup or honey (optional)

½ tsp vanilla extract (optional)

Pinch of sea salt

Optional: Soak pistachios 6 hours or overnight for creamier milk. (If short on time, skip the soak — pistachios blend easily without it.) Drain and rinse well if soaked.

Blend pistachios with 3–4 cups fresh filtered water until smooth.

Strain through a nut milk bag, cheesecloth, or fine mesh sieve.

Stir in optional sweetener, vanilla, and salt.

Refrigerate in an airtight container for up to 5–7 days. Shake well before each use, as natural separation occurs.