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Pumpkin Chocolate Chip Granola Bars

Pumpkin Chocolate Chip Granola Bars

Snack
Prep Time
15min
Cook Time
30min
Servings
6
Calories
385
Chef's Note

These granola bars stay fresh in an airtight container for up to a week at room temperature, or up to two weeks in the refrigerator. For a firmer texture, store them in the refrigerator. You can also freeze them individually wrapped for up to 3 months - perfect for busy sports nights when you need a quick energy boost!

Tags
vegetarian
portable
make-ahead
pumpkin
chocolate
high-fiber
sports-friendly
on-the-go
fall
kid-friendly
Ingredients

  • 2 cups old-fashioned rolled oats

  • 1/2 cup pumpkin puree

  • 1/3 cup honey

  • 1/4 cup brown sugar

  • 1/4 cup coconut oil

  • 1/4 cup almond butter

  • 1 teaspoon vanilla extract

  • 1 tablespoon pumpkin pie spice

  • 1/4 teaspoon salt

  • 2 tablespoons ground flaxseed

  • 1/2 cup chopped nuts (almonds or walnuts)

  • 1/4 cup pumpkin seeds

  • 1/2 cup semi-sweet chocolate chips

  • 1/4 cup dried cranberries

Instructions
  • 1

    Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

  • 2

    Spread 2 cups of rolled oats on a baking sheet and toast in the oven for 10 minutes, stirring halfway through, until lightly golden and fragrant.

  • 3

    In a large bowl, whisk together 1/2 cup pumpkin puree, 1/3 cup honey, 1/4 cup brown sugar, 1/4 cup melted coconut oil, 1/4 cup almond butter, 1 teaspoon vanilla extract, 1 tablespoon pumpkin pie spice, and 1/4 teaspoon salt until smooth and well combined.

  • 4

    Add the toasted oats, 2 tablespoons ground flaxseed, 1/2 cup chopped nuts, and 1/4 cup pumpkin seeds to the wet mixture and stir until thoroughly combined.

  • 5

    Fold in 1/2 cup chocolate chips and 1/4 cup dried cranberries, reserving a small handful of chocolate chips for topping.

  • 6

    Press the mixture firmly into the prepared baking pan, creating an even layer. Sprinkle the reserved chocolate chips on top and press them lightly into the surface.

  • 7

    Bake for 20 minutes or until the edges begin to brown and the center is set but still slightly soft.

  • 8

    Allow the granola bars to cool completely in the pan for at least 1 hour before lifting out using the parchment paper.

  • 9

    Once completely cooled, cut into 6 equal bars. For best results, refrigerate for 30 minutes before cutting to make cleaner cuts.

  • 10

    Wrap individual bars in parchment paper or plastic wrap for easy grab-and-go snacks.

Nutrition Information (per serving)
385
Calories
8g
Protein
45g
Carbs
21g
Fat
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