Pumpkin Pecan Breakfast Crunch
Recipe (yields 1 serving)
|Laura’s Gourmet Granola, Pumpkin Pecan Crunch||1/3 cup|
|Almond Milk, Vanilla, Unsweetened||2 oz|
|Sunbutter (or preferred nut or seed butter)||1 teaspoon|
|Laura’s Gourmet Granola, Pumpkin Pecan Crunch||1 Tablespoon|
|Goji Berries||1 teaspoon|
|Pepitas (shelled pumpkin seeds), toasted||1 teaspoon|
- In small bowl, whisk together the sunbutter with the almond milk. Add 1/3 cup Pumpkin Pecan Crunch and combine well. Place in refrigerator for at least one hour or overnight.
- While granola is soaking, combine 1 Tablespoon granola with 1 teaspoon each of goji berries and pepitas. Set aside.
- When ready to enjoy, top the soaked granola with the granola-pepita topping. This can also be enjoyed warm by quickly warming it in a convection toaster oven, air fryer or microwave.