Wednesday, August 29

Pumpkin Chocolate Chip Granola Bars

My husband and I love Kashi granola bars as a snack or quick breakfast (plus a banana) on the go. However, I can't seem to find any nut, dairy, gluten and egg free granola bars for my son. Solution?  Make them myself!  I found the recipe for these Pumpkin Chocolate Chip Granola Bars here, and they're so tasty that I haven't tried any alternate recipes.  These bars are probably even better than store-bought granola bars since they're homemade, less processed, and include less "junk" than store-bought granola bars.

They may be more of a fall-time treat since they use pumpkin, but they're a staple at our house year-round.  They also freeze really well.  I just cut them into toddler size squares, wrap them in plastic wrap, and put them in a large ziplock bag to freeze.  I defrost one or two on the counter overnight, or even in the microwave if I need one quickly.  They taste great even after being frozen.
I found this recipe here. I stayed true to most of it, but made a few minor changes.

Here are the ingredients I used:
  • 3 1/4 cups Bob's Red Mill gluten free oats
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 cup + 2 Tbsp brown sugar
  • 3/4 cup pumpkin puree
  • 1/2 cup honey (agave nectar works too)
  • 3 Tbsp oil (I used Smart Balance this time) **This is updated from my original post - you need 3!
  • 1 tsp vanilla extract
  • 1/4 cup Enjoy Life Chocolate Chips
  • 1/4 cup Craisins

In one large bowl combine: oats, pumpkin pie spice, cinnamon, nutmeg and salt.

In another bowl whisk together: brown sugar, pumpkin, honey, oil and vanilla extract.

Pour mixture over oats and stir well, then add chocolate chips and Craisins (other add-ins would work well too if you can eat them!  I'd love these with almonds, walnuts, sunflower seeds or other dried fruit).

Line your 8x8 or 8x11 pan with parchment paper as I did, or spray it with oil or cooking spray.

Put your pan into a preheated 350 degree oven and bake for 30 minutes or until golden brown.

Cut them however you like - in bar shape, squares, etc.

REALLY delicious!


Hannnah said...

Do you typically use old fashioned GF oats or quick cook? These look delish! Can't wait to make them for my three allergic kiddos!

Kathryn @ Mamacado said...

Hi Hannah,
I've always used Bob's Red Mill Gluten Free Old Fashioned oats. I haven't tried quick cooking oats, but I'm guessing the bars would come out softer? Let me know how it works if you try the quick cooking kind!

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