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:

Calories: 190kcal

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Ingredients

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

Instructions

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.

Notes

Will keep in cool, dry storage in airtight container for up to 7 days.

Created by Samantha Cowens-Gasbarro at Healthy School Recipes

Nutrition