Pumpkin Pecan Breakfast Crunch
Recipe (yields 1 serving)
| Ingredient | Qty. |
|---|---|
| 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 |
| Topping | |
| Laura’s Gourmet Granola, Pumpkin Pecan Crunch | 1 Tablespoon |
| Goji Berries | 1 teaspoon |
| Pepitas (shelled pumpkin seeds), toasted | 1 teaspoon |
Instructions
- 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.
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