Pumpkin & Black Bean Granola
Ingredients
Pine & Pepper Spices
- 2¼ cups Rolled oats
- 3/8 can Black beans (from a 15 oz. can), drained and rinsed
- 3/8 cup Walnut halves
- 3/8 cup Pecans
- ¼ cup Pumpkin seeds
- ¾ tsp. Natural vanilla extract
- 2¼ Tbsp. Coconut oil, warmed until pourable
- 3/8 cup Pumpkin purée
- ¼ cup Dried cranberries
Directions
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1
Heat the oven to 325°F. Drain and rinse the black beans, then spread them on paper towels to absorb the extra moisture — dry beans are what keep the granola crisp.
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2
In a large bowl, stir together the oats, beans, walnuts, pecans, pumpkin seeds, Pure Maple Sugar, vanilla extract, 2¼ tsp. Pumpkin Pie Spice or Midnight Mocha Spice, and a pinch of Kosher Salt.
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3
Whisk the warm coconut oil and pumpkin purée together in a small bowl, then pour over the dry mix and toss until everything is evenly coated. If your coconut oil is solid, warm it in the microwave for 15 to 30 seconds until it’s pourable.
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4
Spread the granola in a thin, even layer across 2 greased or parchment-lined baking sheets.
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5
Bake for 25 to 30 min., stirring every 10 min., until golden and crisp. For chunkier clusters, bake at 300°F for 30 to 40 min. instead and resist stirring until the very end.
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6
Pull from the oven and immediately scatter the dried cranberries over the top. Cool completely on the pans. Makes about 4 cups.
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7
Lovely on its own as a protein-rich trail snack, spooned over yogurt with a drizzle of maple syrup, or scattered across the top of a smoothie bowl.
