Pumpkin and Black Bean Granola

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.
Created by Samantha Cowens-Gasbarro at Healthy School Recipes
Course: Breakfast & Brunch, Snack
Bean type: Black Bean
Nutrition attribute: Gluten-free, Vegetarian
Food type: School Nutrition
Servings: 50
Calories: 190kcal
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  • 2.4 pounds oats dry, rolled
  • 31 ounces black beans drained, rinsed
  • 32 ounces pumpkin canned
  • 12 ounces brown sugar
  • 8 ounces honey
  • 8 ounces vegetable oil
  • 4 ounces water
  • 3 tablespoons cinnamon ground
  • 2 teaspoons salt
  • 2 teaspoons ginger ground
  • 2 teaspoons nutmeg ground
  • 1 teaspoon clove ground
  • 2 tablespoons vanilla


  • 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


Serving: 1.5g | Calories: 190kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 0.5g | Sodium: 80mg | Potassium: 197mg | Fiber: 5g | Sugar: 12g | Calcium: 32mg | Iron: 2mg