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French Toast Granola

Homemade is always better right? It's usually more healthy! This gluten-free recipe has delicious clusters of almond pulp and oatmeal in a syrup-y caramel sauce that tastes just like your favorite breakfast. Use almond butter, vanilla, and maple extract to achieve this easy vegan snack. If you don't have almond pulp use coconut shreds or nuts.This clean eating and no sugar granola makes a great yogurt topper or eat it like cereal with milk!
Course: Breakfast, Snack
Servings: 8 servings


  • 3 cups old fashioned oatmeal
  • 1 cup almond pulp (or substitute ingredient)*
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/4 cup almond butter (or any nut butter)
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 1/4 tsp cinnamon
  • 1/4 tsp salt


  • Preheat oven to 300F and place parchment paper on a baking sheet. Set aside.
  • In a large bowl, combine oats and almond pulp,
  • In a small sauce pan, add coconut oil, maple syrup, coconut sugar, and almond butter. Whisk together over low-medium heat until combined.
  • Remove pan from heat and stir in the vanilla extract, maple extract, cinnamon, and salt into the syrupy goodness.
  • Next, pour the warm syrup over the bowl of oats and almond pulp. Stir to combine well.
  • Pour the granola mixture onto the parchment lined baking sheet. Bake at 300F for 30 minutes then stir with a spoon. Bake another 20 minutes or until granola is golden-brown.
  • Store in an air-tight container.


*If you don't have almond pulp to use in this recipe, use unsweetened coconut shreds, hemp seeds, add in more oatmeal, use pecans, walnuts, or pepitas. 
This recipe was inspired by Evergreen Kitchen