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.
