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This is the perfect holiday granola with a twist. Don't be afraid of the black beans – they dry out and become a crunchy addition to the sweet granola. This recipe is endlessly customizeable, so substitute or add in your favorite nuts or dried fruits.



Ingredients

Notes

You may need to microwave the coconut oil for 15 to 30 seconds until it is liquefied. If you want granola that is more clumpy, bake at 300 degrees for 30 to 40 min. and refrain from stirring the mixture. Be sure to keep an eye on the mixture to avoid the edges from burning.

Directions

Preheat oven to 325 degrees. Drain and rinse black beans, then lay out on paper towels to soak up the residual moisture. Combine rolled oats, beans, nuts, pumpkin seeds, maple sugar, vanilla, spices, and salt. Gently mix in oil and pumpkin puree. Spread mixture onto 2 greased baking sheets. Bake for 20 to 30 min., stirring every 15 min. When granola is golden-brown, take out and let cool completely before stirring in dried cranberries. Granola will crisp up slightly as it cools. Store in an airtight container or bag.

Serving Suggestions

Great by itself as a protein-rich snack while hiking or working. Can also be served with milk, on top of a smoothie, or over yogurt with a drizzle of maple syrup. Try it on top of the Chai Chia Pudding for an added crunch!

Yields

5 to 6 cups

Thanks To

Ashlee Redger, Savory Spice Test Kitchen Assistant

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Sugar, Maple, Pure 4 oz bag $8.80
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