Ingredients for Pumpkin Almond Chocolate Granola Bars Gluten Free
- Old Fashioned Oats
- Cinnamon
- Nutmeg
- ½ cup packed light brown sugar
- Slivered Almonds
- Wheat Germ
- ½ cup dried cranberries (or other dried fruit)
- ½ cup pumpkin seeds
- Pumpkin Puree
- ½ cup unsweetened applesauce
- ¼ cup honey
- 1 teaspoon vanilla extract
- Chocolate Chips
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How to Make Pumpkin Almond Chocolate Granola Bars Gluten Free
- Preheat oven to 350°F (180°C). Grease a 10x10 inch baking pan and line it with parchment paper, leaving an overhang on the sides to help lift the bars out later.
- In a large bowl, combine: 3 cups rolled oats, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, ½ cup dried cranberries (or other dried fruit), 1 cup sliced almonds, ½ cup pumpkin seeds, ½ cup semi-sweet chocolate chips, ½ cup wheat germ (optional), and ¼ teaspoon salt.
- Set aside the dry oat mixture.
- In a medium bowl, whisk together: ½ cup packed light brown sugar, 1 cup pumpkin puree, ½ cup unsweetened applesauce, ¼ cup honey, and 1 teaspoon vanilla extract until completely smooth and well combined.
- Pour the wet ingredients over the dry oat mixture and stir gently but thoroughly until all the oats are evenly moistened. Do not overmix.
- Press the oat mixture firmly and evenly into the prepared baking pan.
- Bake for 30-35 minutes, or until the granola bars are golden brown and set. A toothpick inserted into the center should come out with just a few moist crumbs attached.
- Let the bars cool completely in the pan for at least 15 minutes before handling.
- Carefully lift the bars out of the pan using the parchment paper overhang.
- Once completely cool, use a sharp knife to cut the bars into your desired size.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
107g
Fat
16g
Carbs
19g