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Test Kitchen Approved

Pumpkin Black Bean Granola

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Recipe By Ashlee Redger, Savory Spice Test Kitchen

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.

Recipe 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.


3 cups rolled oats

½ (15 oz.) can black beans

½ cups walnut halves

½ cups pecans

⅓ cups pumpkin seeds

1 Tbsp. choice of seasoning:

3 Tbsp. coconut oil

½ cups pumpkin puree

⅓ cups dried cranberries

Savory Spice ingredients in this recipe


Preheat oven to 325 degrees. Drain and rinse black beans, then lay out on paper towels to soak up the residual moisture. Combine all ingredients except dried cranberries. 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.