No, it’s not autumn so I have no excuse for making these. Pumpkin and chocolate will always be friends though, no matter the season.
I’ve been experimenting with all kinds of different granola bars lately. Mainly because my kids love them and I refuse to keep buying the “healthy” ones that have far too many preservatives in them.
I’ll be doing a post about my top favorite granola bar recipes soon. They are all kid approved too, which is a plus in my book. For now here’s the best one I’ve made to date!
You want the granola mix to be thick once all ingredients are mixed in.
Tip: If you like soft and chewy granola bars, make these in an 8×8 pan. If you like thinner granola bars with a slight crisp edge, then use a 9×13 pan.
Pumpkin Chocolate Granola Bars
Preheat the oven to 350°. Spray an 8x8 or 9x13 pan (see above about what size pan for what thickness of bar you want). I use
coconut oil spray.
In a large mixing bowl, add all ingredients minus the 3/4 cup chocolate chips.
Stir until thoroughly mixed together.
Spread evenly into the pan.
Bake 20 minutes, or until slightly brown on all sides.
As soon as the bars are out of the oven, microwave the remaining 3/4 cup chocolate chips in a glass measuring container for 20 second increments, stirring each time until it is melted completely.
Pour the melted chocolate over the granola bars.
Refrigerate for 1-2 hours before serving.
These are easy to cut and wrap up in parchment paper to store for the week. I suggest refrigerating them, but they will keep on a counter for up to a week.
They are great to send in lunches for school too!
**Remember, gluten free oats are not strict paleo, but most people find they are easy on the gut to add back in to their meals once past the 30 days of strict paleo. Do what works for you!