Almond Cereal & Almond Milk

This is one of those accidental recipes. I was trying to make cookies using the leftover pulp from the almond milk and they crumbled apart as I tried to lift them off of the cookie sheet. While I scraped the crumbs into a bowl they looked just like granola! What is so great about this is it is 2 recipes in 1 and you can use the cereal and the milk together. Since almonds burn easily, the cereal does take some time to bake, so make sure you have a couple of hours to monitor the oven before starting.


3 cups (750 ml) raw almonds, soaked overnight in distilled water

4 or more cups (500 ml) of fresh distilled water

1/4 cup(75 ml) honey

1/2 teaspoon (2.5 ml) Sea salt


3 cups (750 ml) almond pulp left over from milk with all liquid squeezed out

1/2 teaspoon (2.5 ml) Sea salt

1/2 cup (150 ml) honey

1/4 cup (75 ml) butter

2 tablespoons (30 ml) coconut oil

1. Drain and discard the water from the soaked almonds and pour almonds into a large blender.

2. Add enough distilled water to cover almonds.

3. Blend well on high for at least one minute or until liquid is white and frothy.

4. Using a doubled cheesecloth, a muslin bag, or woven kitchen towel (I use the bag that came with my yogurt maker), line the inside of a 2 quart (1.89 liters) juice pitcher. Make sure the cloth or bag hangs over the outside edge by several inches. Holding the bag in place, slowly and carefully pour about half of the almond milk mixture into the cloth. Depending on how porous the cloth is, it may take several minutes for the milk to drain.

5. After most of the liquid has drained into the pitcher, carefully lift out cloth and squeeze out any remaining liquid. Pour almond pulp into a mixing bowl. Repeat with the second half of the milk remaining in the blender.

6. Add honey and salt to the almond milk and mix well with a wire whisk. Add more distilled water until you have a full 2 quarts (1.89 liters) of liquid. Refrigerate and use within 24 hours or freeze. (I fill medium-sized mason jars three fourths of the way, cover and freeze for up to 2 weeks.)


7. Pre-heat oven to 300 degrees Fahrenheit (149 Celsius).

8. Heat honey, coconut oil, butter, and salt in a small pan on low heat, stirring well.

9. Pour honey mixture over almond pulp and mix well with a wooden spoon.

10. Spread out almond pulp mixture onto a cooke sheet, smoothing out with a plastic spatula or your fingertips to make sure it is even in thickness.

11. Bake for 1 1/2 to 2 hours, watching carefully that the cereal does not burn. Once the top layer is a medium golden brown, remove the cereal from the oven. Break up almond pulp with a metal spoon or spatula, but keep it spread evenly on the cookie sheet. Cereal will still be moist, but don’t try to bake it further or it will burn.

12. Set the cookie sheet on a cooking rack and cool for at least one hour, or until all the moisture is gone and cereal feels dry.

13. Serve with chilled almond milk and any of these optional additions:

toasted unsweetened coconut
toasted sunflower seeds
sliced almonds
fresh slice strawberries or blueberries

My 15 year-old daughter makes her own trail mix with the cereal, currants, and sunflower seeds and takes it with her to much on during her after-school sports activities.


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