Pumpkin Granola Bars Recipes
PUMPKIN GRANOLA BARS
Here's to you pumpkin lovers! Makes a great autumn lunch box/on-the-go snack, and it's healthy enough. You can be pretty creative and mix and match ingredients that are in there (like adding raisins, cranberries, etc). These freeze really well!
Provided by hilarybear
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 55m
Yield 25
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
- Beat pumpkin puree, egg, butter, honey, and molasses together in a large bowl. Stir rolled oats, sunflower seeds, wheat germ, coconut, ground flax, orange zest, and cinnamon into the pumpkin mixture; spread into the prepared pan.
- Bake in preheated oven until golden brown, about 40 minutes. Cut into bars while still warm.
Nutrition Facts : Calories 88.9 calories, Carbohydrate 11 g, Cholesterol 12.3 mg, Fat 4.5 g, Fiber 1.5 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 35.6 mg, Sugar 4.6 g
FAVORITE PUMPKIN GRANOLA
Pumpkin Granola that is both salty and sweet! Made with REAL PUMPKIN along with oats, coconut, almonds, pistachios, maple syrup, cinnamon, and olive oil. My favorite fall granola! ♡ Adapted from the Last Granola Recipe by my friend The Faux Martha.
Provided by Lindsay
Categories Snack
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
- Spread the granola into a large nonstick jelly roll pan or cake pan - I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest - it should start to crisp up.
- Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol' milk.
Nutrition Facts : Calories 347 calories, Sugar 12 g, Sodium 262.4 mg, Fat 20.4 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 34.8 g, Fiber 4.9 g, Protein 6.2 g, Cholesterol 0 mg
PUMPKIN MAPLE PECAN GRANOLA
Steps:
- Preheat oven to 340 degrees F (171 C).
- Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
- In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
- Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don't stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
- Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
- Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!
Nutrition Facts : ServingSize 1 quarter-cup serving, Calories 170 kcal, Carbohydrate 16.9 g, Protein 3.4 g, Fat 10.7 g, SaturatedFat 3.5 g, Sodium 2 mg, Fiber 2.5 g, Sugar 6 g
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