Pumpkin Almond Chocolate Granola Bars Gluten Free Recipes
PUMPKIN, ALMOND, CHOCOLATE GRANOLA BARS (GLUTEN FREE)
These perfectly moist and chewy granola bars make a wonderful road trip snack, or pack into a school lunch box for a delightful & healthy homemade treat. From Strands of My Life. Note: These bars are gluten-free, if you skip the optional wheat germ.
Provided by BecR2400
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F/180°C Butter a 10" by 10" baking pan and line with baking paper.
- In a large bowl, mix oats, spices, dried fruit, almonds, seeds, choc chips, wheatgerm, and salt together. Set aside.
- In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist.
- Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. Cool for 15 minutes.
- Remove from the pan by lifting the parchment paper.
- Using a sharp knife, cut into bars.
PUMPKIN PIE GRANOLA BARS
Make and share this Pumpkin Pie Granola Bars recipe from Food.com.
Provided by David04
Categories Breakfast
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Whisk together the oats, pumpkin pie spice, cinnamon and salt in a large mixing bowl.
- In a separate bowl, whisk together the honey, brown sugar, pumpkin, applesauce and vanilla extract until smooth.
- Pour the wet mixture over the oats and mix with a wooden spoon.
- Stir in the cranberries and pecans.
- Pour and evenly press the mixture into a coated 8 x 8 pan.
- Bake for 35 to 40 minutes or until golden brown.
- Allow to cool, then cut into bars and serve. Store at room temperature in an airtight container.
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- OPTIONAL: Toast oats in a 350-degree F (176 C) oven for 15 minutes to give a toasted flavor. Not necessary but recommended.
- Place dates in a food processor and mix until small bits remain and they form a ball. Transfer to a large mixing bowl and add oats, nuts, and chocolate chips. Stir with a wooden spoon, breaking down the dates so they disperse fairly evenly throughout the ingredients. Small chunks are OK.
- Warm honey and almond butter in a small saucepan and pour over dry ingredients. Stir quickly to evenly coat. The chocolate chips will get a little melty - that's fine and even desirable.
- Transfer to a shallow pan (such as 8x8 or loaf pan) lined with parchment or plastic wrap and top with another piece of plastic wrap and use your hands to form the mixture into a tight square (keeping in mind you want them about 1/2 thick and you'll cut them into 10-12 bars // amount as original recipe is written) with a uniformly flat top. This will take a little work but the warmth of your hands will work well to shape them.
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- Optional step: Toast your oats and pecans in a 350-degree F (176 C) oven for 15 minutes or until slightly golden brown. Otherwise, leave them raw – I prefer the toasted flavor.
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