Thanksgiving

Made with plain granola of choice, pumpkin puree and pure maple syrup. 1h 20m, makes 9, 9 ingredients.

Recipe by jenneatsgoood.com

Prep

20 min

Cook

1h

Total

1h 20m

Makes

9

Ingredients

• 8 oz plain granola of choice
• 1/2 cup coconut oil, melted
• 15 oz can pumpkin puree
• 1/3 cup pure maple syrup
• 1/4 cup coconut sugar
• 1 egg
• 1/4 cup unsweetened, unflavored nut milk of choice
• 1 tsp vanilla extract
• 3/4 cups coconut whipped cream (optional)

Instructions

Method by jenneatsgoood.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat oven to 350 degrees and line a 9×9 baking pan with parchment paper.
2. Using a food processor or blender, pulse the granola until course but not fully blended. Mix in the melted coconut oil and pulse a few more times.
3. Spread the granola and coconut oil mixture onto the bottom of the pan evenly, pressing down throughout.
4. Once again using a blender or processor, blend the pumpkin puree, maple syrup, coconut sugar, egg, milk, pumpkin pie spice and vanilla. Blend until completely smooth.
5. Pour the pumpkin mixture over the granola, spread evenly and bake for 50-60 minutes, or until the pumpkin mix no longer jiggles when you move the pan.
6. Let cool completely, and for best results, let rest in the refrigerator for a few hours or overnight before cutting into squares. Top coconut whipped cream. Keep refrigerated or freeze and defrost to eat later!