There’s no better breakfast in the morning than crunchy, vegan granola floating in fresh almond milk!
Almond milk is actually pretty simple to make and homemade is definitely superior to store bought. The only thing is that it doesn’t keep for that long, so only make enough that you will need for 2-3 days. You can use a blender or food processor, either one works, but I found that the consistency in a blender is more creamy and less gritty than that of a food processor. The only thing you’ll need to do before hand is soak the almonds. You will need a fine mesh nut bag or cheese cloth & a fine mesh strainer to strain the almonds after blending. This recipe will make about 2 cups of almond milk. Just enough for a bowl of granola & a little for your coffee!
2 cups water, plus what you’ll need for soaking
Optional sweetener like coconut, agave, or maple syrup
How to soak almonds:
Throw your almonds in a bowl and cover with about an inch of water. If you are leaving them to soak overnight, you can just leave them on the counter covered. If you’d like to soak them for up to 2 days, leave them covered in the refrigerator. The longer you soak the almonds, the creamier your milk will be.
Place the almonds in your blender or food processor and add the 2 cups of water. Pulse the blender a few times to break up the almonds and then blend on high for 2 minutes. If using a food processor, you will need to blend for at least 4 minutes, pausing to wipe excess down the sides when needed.
Line a mesh strainer with a nut bag or cheese cloth and place over a bowl or cup. Pour the chunky almond milk into the strainer. Press the milk from the almond meal, gather the cloth and twist it closed. With clean hands, squeeze as much liquid as you can out of the bag. Add sweetener to taste, if desired.
Pour your freshly made almond milk over a bowl of Cinnamon Grainless Granola for the perfect vegan breakfast!