Get into the fall spirit with these simple no-bake granola bars with a pumpkin twist! While store-bought varieties are often filled with unhealthy preservatives, these homemade bars contain more wholesome ingredients. The end results produce a delightfully chewy, chocolate snack that encompasses all the cozy flavours of autumn. I recommend using almond butter, as it has a much more neutral taste than peanut butter. This recipe is also vegan and dairy-free, making it an ideal treat for everyone this season.
ingredients
directions
Grease an 8-inch square baking dish and line with parchment paper. Leave an inch or so of overhang for easy removal. Set aside.
In a saucepan over low heat, add the almond butter, coconut oil, pumpkin puree and maple syrup. Whisk until well blended.
Remove from heat. Stir in the vanilla, cinnamon, ginger, nutmeg, cloves and all spice. Let cool slightly.
Transfer mixture to a large mixing bowl. Fold in the oats followed by the pumpkin seeds and chocolate chips.
Transfer mixture to prepared baking dish. Press down gently to firm.
Let chill for 60 minutes in the freezer before slicing. To store bars, place in a lidded Tupperware. Can be refrigerated for a week or stored in the freezer for up to a month.
