Name: Pumpkin Seed and Black Bean Granola
Yield: 6 to 8 servings
Ingredients: 3 cups rolled oats; 1/2 (15 oz.) can black beans; 1/2 cup walnut halves; 1/2 cup pecans; 1/3 cup pumpkin seeds; 1 Tbsp. seasoning of choice:; 3 Tbsp. coconut oil; 1/2 cup pumpkin puree; 1/3 cup dried cranberries

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Pumpkin Seed and Black Bean Granola

Recipe by Savory Spice Test Kitchen

Healthy Cooking

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 customizable, so substitute or add in your favorite nuts or dried fruits.

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Serves 6 to 8 servings

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Ingredients

3 cups rolled oats 1/2 (15 oz.) can black beans 1/2 cup walnut halves 1/2 cup pecans 1/3 cup pumpkin seeds

1/2 cup Pure Maple Sugar

1 tsp. Natural Vanilla Extract 1 Tbsp. seasoning of choice:

Pumpkin Pie Spice

Bakers Brew Coffee Spice

1/8 tsp. Mayan Sea Salt

3 Tbsp. coconut oil 1/2 cup pumpkin puree 1/3 cup dried cranberries

Natural Vanilla Flavor

Directions

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.

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.