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!
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
Notes
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!
Ingredients
- 1/2 cup canned pumpkin puree
- 2 cups oats, gluten free
- 1/2 cup unsweetened vanilla almond milk *This link is for a pack of 6 almond milks. If you don't go through a lot of almond milk, then try shopping for it locally. Almond milk is pretty ease to find these days.
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 T unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3/4 cup dark chocolate chips (think 70% or darker)
Instructions
- 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.
Nutrition Facts
Pumpkin Chocolate Granola Bars
Serves: An 8x8 pan makes 12 granola bar squares.
|
Amount Per Serving: 1 of 12 bars
|
||
|---|---|---|
| Calories | 204.2 | |
| % Daily Value* | ||
| Total Fat 11.4 g | 17.5% | |
| Saturated Fat 3.227 g | 16.1% | |
| Trans Fat | ||
| Cholesterol .139 mg | 0% | |
| Sodium 89.8 mg | 3.7% | |
| Total Carbohydrate 21.8 g | 7.3% | |
| Dietary Fiber 4.094 g | 16.4% | |
| Sugars 7.438 | ||
| Protein 5.034 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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