I promise, this is my last pumpkin recipe until September! I just love what it adds to baked goods, like I discussed last week.
This week I am sharing my latest granola bar creation with you, which just happens to have pumpkin in it! These bars are packed with fiber and will keep you full, plus they are gluten free! They are not super sweet like many homemade granola bar recipes I have tried, they have just a hint of sweetness to keep you coming back for more.
These granola bars are easily adapted for taste preference. The recipe calls for pecans, but feel free to substitute walnuts or some other nut. Take out the chocolate chips if you prefer or add dried fruit, it’s up to you!
I made a batch, cut them into a small bar shape, wrapped them up and stuck them in the freezer. Now when I need something for my kids lunch or a quick breakfast in the car I just pull one out of the freezer, it’s a perfect on the go snack, guaranteed to please because it contains all the things you love!
Hearty Pumpkin & Pecan Granola Bars
- 2 1/2 cups rolled oats
- 3/4 cup shredded unsweetened coconut
- 1/2 cup pecans, roughly chopped
- 1/4 cup flax seeds
- 1/2 cup chocolate chips
- 1 tsp. cinnamon
- 1/2 cup honey
- 1/2 cup pumpkin
- 1/2 cup apple sauce
- 2 tsp. vanilla
- 1 egg, beaten
Preheat the oven to 350 degrees. Lightly grease a 8×8 inch baking pan.
In a large bowl stir together until well combined the oats, coconut, pecans, flax seeds, chocolate chips, and cinnamon.
In a small bowl whisk together the honey, pumpkin, apple sauce, vanilla, and egg.
Pour the wet ingredients over the dry and stir until everything is evenly moist.
Pour the oat mixture into the 8×8 inch pan and press evenly. Bake for 30 minutes, or until lightly browned around the edges. Remove from the oven and cool completely before slicing.
Store in an airtight container on the counter or wrapped individually and stored in the freezer.