The launch of the Mad Millie Nut Mylk Kit has inspired us to get creative with all things nut pulp. When you’re churning out a fresh batch of nut mylk each week suddenly nut pulp is stored in every little container, in all corners of the freezer. Before it’s taking up your whole freezer why not make some delicious granola straight away?

Granola sets you up properly for a day of work, school or activities and is so adaptable to whatever you have on hand. We enjoy it most when paired with Mad Millie Coconut or Greek Yoghurt!

Crunchy Nut Pulp Granola

Makes 7 cups (1.75 L/1.8 US qt)


3 ½ cups (315 g/11.1 oz) rolled oats

1 cup (250 mL/8.5 fl oz) leftover nut pulp (take this straight from your nut mylk bag after a batch of nut mylk, it’s the perfect amount!)

1 ½ cups (375 mL/12.7 fl oz) mixed seeds (use a mixture of sunflower, pumpkin or hemp seeds)

2 tsp cinnamon

1/4 cup (63 mL/2.1 fl oz) melted butter or coconut oil

3/4 cup (188 mL/6.4 fl oz) fresh fruit juice

1/4 cup (63 mL/2.1 fl oz) honey

3/4 cup (200 g/7 oz) dried fruit


Preheat the oven to 150oC (302oF).

Mix the oats, nut pulp, seeds and cinnamon together in a bowl.

Melt the butter/coconut oil and add the honey and juice. Mix well and then add to the bowl.

Spread the mixture out on an oven tray and bake for 30 minutes or until golden brown.

Chop the fruit into rough pieces and mix into the warm, baked granola. Leave the try out to cool and become crunchy.

Once completely cooled store in an airtight container for up to 2 months.

 Mad Millie Nut Pulp Granola

Get creative with your ingredients, we started using apple juice but have since mixed it up with apple/orange, apple/guava, pineapple, the options are endless!

The same goes for the dried fruit, if you’re not a dried fruit person you can just leave it out, but it imparts so much flavour. Try coconut chips, goji berries and figs or cranberries and apricots as a starting point.