Pumpkin Pecan Breakfast Crunch
By Laura Briscoe
Pumpkin Pecan Breakfast Crunch Recipe
By Chef Laura Briscoe
Servings:
Yields 1 Serving
Ingredients
- 1/3 cup Laura’s Gourmet Granola, Pumpkin Pecan Crunch
- 2 oz Almond Milk, Vanilla, Unsweetened
- 1 teaspoon Almond Milk, Vanilla, Unsweetened
- 1 Tablespoon Laura’s Gourmet Granola, Pumpkin Pecan Crunch
- 1 teaspoon Goji Berries
- 1 teaspoon Pepitas (shelled pumpkin seeds), toasted
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.