Chewy Pumpkin Granola Bars
Making granola bars is what cooks do who want to pretend they know how to bake. We still get to make the recipe up as we go, we can stir in whatever amount of each ingredient we want and timing is not all THAT important. We get to pull our “baked goods” out of the oven and proudly look at our creation saying, “see, I can bake!”.
Whether you love the pumpkin spice extravaganza season (which seems to start in like August?!) or if you roll your eyes at all the basic girls who want to put on chunky cardigans and boots while it’s still 70’s degrees outside these pumpkin granola bars are a happy medium for all of you. I am of the group that stretches summer produce out until its well past ripe and won’t pack up my flip flops until its snowing, but I do enjoy a bit of the pumpkin season. These bars are only mildly pumpkin with a nutty flavor and maple syrup sweetness. They are held together by a layer of bitter, dark chocolate. I anticipated the bars to be a cross between a granola bar and crunchy bark. I was pleasantly surprised how soft the bars stayed. They are firm enough to stay together yet soft and chewy. It makes a big batch great for sharing or to last you several days.
Chewy Pumpkin Granola Bars Recipe
Makes 16-18 granola bars.
Ingredients
- 2 cups old fashioned oats
- 1/4 cup quinoa, uncooked
- 3/4 cup pumpkin seeds
- 1/2 cup almonds, chopped or sliced
- 3/4 cup canned pumpkin
- 1/3 cup creamy almond butter
- 1 tsp vanilla extract
- 2 Tbsp honey
- 1 Tbsp coconut oil
- 2 Tbsp ground flax
- 1 and 1/2 tsp cinnamon
- 1 and 1/2 tsp pumpkin pie spice (substitute 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp allspice 1/2 tsp nutmeg)
- 1/4 tsp kosher salt
- 3 Tbsp maple syrup
- 12-ounces dark chocolate chips or bars
- Sea salt (substitute kosher salt)
Directions
- Preheat the oven to 350.
- Line a baking sheet with foil. Spread 2 cups oats, 1/4 cup quinoa, 3/4 cup pumpkin seeds and 1/2 cup almonds evenly across the baking sheet.
- Toast the oats/nuts for 20-25 minutes, stirring every 5 minutes until the mix starts to turn a golden brown.
- While the oats toast, in a small sauce pan add 3/4 cup canned pumpkin, 1/3 cup almond butter, 1 tsp vanilla, 2 Tbsp honey, 1 Tbsp coconut oil, 2 Tbsp ground flax, 1 and 1/2 tsp cinnamon, 1 and 1/2 tsp pumpkin pie spice, 1/4 tsp kosher salt and 3 Tbsp maple syrup. Warm the mixture for 4-5 minutes until it becomes smooth.
- In a large mixing bowl combine the toasted oats/nuts and the pumpkin mixture.
- Line a 9 x 11 casserole dish with parchment paper. Add the granola mixture and spread evenly across the dish.
- Add the granola back to the oven and bake for 18-20 minutes.
- While the granola bakes, set up a double boiler and melt the chocolate until smooth.
- When the granola is cooked, pour the melted chocolate on top and spread it evenly with a spatula. Sprinkle the chocolate with sea salt (or kosher salt).
- Let the bars set overnight (or up to 8 hours) for the chocolate to harden.
- Turn the casserole dish upside down to remove the granola. Cut the bars into individual servings.
I am a chocoholic and if you are too, I recommend you add more chocolate (another 5-6 ounces). Trust me you can’t over do it. Well, maybe you can overdo it if you triple the chocolate, but I’ll let you make that decision. The chocolate helps keep the bars from falling apart so it is justified.
Store the bars in an airtight container for up to 5 days either on the counter or in the refrigerator.
If you aren’t feeling the pumpkin season, you can swap the pumpkin pie spice for apple pie spice and add applesauce. Keep the pumpkin puree in the recipe because it will help the bars stay moist and hold them together. It’s the pumpkin pie spice that gives the pumpkin that classic flavor so if you use the apple seasoning instead it won’t taste overly pumpkin-y.
Use the Extra Ingredients
Store the extra oats and nuts in airtight containers. If you have extra pumpkin puree, store it in the refrigerator and add to oatmeal, pancakes or cookies.
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