This large-scale recipe meets the requirements for the National School Lunch Program and School Breakfast Program for K-12 schools. 1.5 oz of granola provides 0.25 M/MA and 1 oz grain. Suggested parfait: vanilla yogurt, applesauce, and pumpkin black bean granola. Print Ingredients 2.4 pounds oats, dry, rolled 31 oz black beans, drained, rinsed 32 oz pumpkin, canned 12 oz brown sugar 8 oz honey 8 oz vegetable oil 4 oz water 3 Tbsp cinnamon, ground 2 tsp salt 2 tsp ginger, ground 2 tsp nutmeg, ground 1 tsp clove, ground 2 Tbsp vanilla Number of Servings : 50 Serving Size: 1.5 oz This large-scale recipe meets the requirements for the National School Lunch Program and School Breakfast Program for K-12 schools. 1.5 oz of granola provides 0.25 M/MA and 1 oz grain. Suggested parfait: vanilla yogurt, applesauce, and pumpkin black bean granola. Directions In a large bowl, mix oats and black beans. In a saucepan, mix all remaining ingredients. Heat on stove top until simmering. Add mixture to the oats and black beans. Stir well to combine. Preheat oven to 325 degrees. Line (2) full sized sheet pans with parchment paper. Spread granola mixture in an even layer on each sheet pan. Bake for 45 minutes, stirring every 15 minutes to prevent edges from burning. *Turn down oven to 300 degrees if top is browning too much. Let cool completely. Will keep in cool, dry storage in airtight container for up to 7 days. Created by Samantha Cowens-Gasbarro at Healthy School Recipes