Pumpkin Black Bean Granola Recipe
YIELD
5 to 6 cups
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. choice of seasoning:
- Pumpkin Pie Spice
- Bakers Brew Coffee Spice
- Pinch of Kosher Salt
- 3 Tbsp. coconut oil
- 1/2 cup pumpkin puree
- 1/3 cup dried cranberries
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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 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.
THANKS TO
Ashlee Redger, Savory Spice Test Kitchen
NUTRITION
Ashlee Redger, Savory Spice Test Kitchen
NUTRITION
Dairy-Free
Gluten-Free
Vegetarian
