A Fall spin on the classic granola bar. This one is also gluten and nut free!
- 1 1/2 cups old fashioned oats
- 1/2 cup pumpkin seeds
- 1/4 cup pecans, roughly chopped
- 1 tablespoon butter
- 1 tablespoon pumpkin pie spice
- 1/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1/2 cup prunes, very finely chopped (or pulsed find in a food processor)
- 1/2 cup dried cranberries, very finely chopped (or pulsed find in a food processor)
- Preheat the oven to 300’F. Line a 9×9-inch pan with parchment paper. (Using two overlapping strips works well here for removing the bars from the pan after baking.)
- In a large bowl, combine the oats and pumpkin seeds.
- Heat a small pot or pan over medium heat and add the butter. Once the butter has melted, stir in the pumpkin pie spice and cook, stirring constantly, for 1 minute. Add the pumpkin puree and cook 1 more minute. Stir in the maple syrup, salt, prunes and cranberries. Remove from heat and pour over the oat mixture.
- Pour the oat mixture into the prepared pan and spread evenly across the bottom. Using a piece of foil, wax paper or parchment paper, cover the granola bars and push down evenly on the top to compress the mixture. The firmer the bar, the better it will hold together after it’s cooked. Remove foil, wax paper or parchment and place in the oven.
- Cook bars for 15 minutes. Remove pan from the oven and set on a rack to cool. Once cooled, transfer the pan to the refrigerator and chill at least 2 hours. Using the parchment paper, remove the bars from the pan and cut into individual bars. (Why chill them? This helps them firm up, which makes cutting them easier!)
- Cut bars can be kept in the refrigerator about 5 days and up to 2 months in the freezer.
- To keep this one GF, just be sure to use gluten-free oats.
- Cut the pan 5×3 to get 15 bars
- Serving Size: 15
- Calories: 127
- Sugar: 5
- Sodium: 41
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 22
- Protein: 3
- Cholesterol: 2