"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Pumpkin-Spice Granola Bark

By Meg Yonson

I Quit Sugar - Pumpkin-Spiced Granola Crunch Bark
  • 6 servings
  • Prep - 30 mins
    Cooking - 10 mins
  • Total - 40 mins
I Quit Sugar - Pumpkin-Spiced Granola Crunch Bark

 

Servings: 6
Preparation: 30 mins
Cooking: 10 mins

Ingredients

  • 1/3 cup coconut oil, melted.
  • 1/4 cup cashew butter.
  • 2 teaspoons rice malt syrup.
  • pinch of sea salt.
  • 1/4 teaspoon cinnamon.
  • pinch of ground ginger.
  • pinch of all spice.
  • pinch of vanilla powder.
  • 1 cup Coco-Nutty Granola.

Directions

1. Line a baking tray with baking paper.

2. Add oil, cashew butter, rice malt syrup, salt, spices and vanilla to a small saucepan on low-medium heat. Heat until everything melts and comes together. Remove from the heat and spread on the tray.

3. Sprinkle over Coco-Nutty Granola and place in the freezer for about 20 minutes, then snap into shards. Store in an airtight container in the fridge (the shards will melt if left at room temperature).


Ingredients

  • 1/3 cup coconut oil, melted.
  • 1/4 cup cashew butter.
  • 2 teaspoons rice malt syrup.
  • pinch of sea salt.
  • 1/4 teaspoon cinnamon.
  • pinch of ground ginger.
  • pinch of all spice.
  • pinch of vanilla powder.
  • 1 cup Coco-Nutty Granola.

Directions

1. Line a baking tray with baking paper.

2. Add oil, cashew butter, rice malt syrup, salt, spices and vanilla to a small saucepan on low-medium heat. Heat until everything melts and comes together. Remove from the heat and spread on the tray.

3. Sprinkle over Coco-Nutty Granola and place in the freezer for about 20 minutes, then snap into shards. Store in an airtight container in the fridge (the shards will melt if left at room temperature).