The first time I ever made these chewy granola bars was the day I locked my keys in the car. Luckily I had a couple of these stashed away in my purse as I awaited AAA to come save the day. Biting into one as I stared at my watch made even the most inconvenient situation enjoyable. Each cinnamon-spiced bite is packed with nutrient-rich powerhouses like whole grain oats, pumpkin purée, and pumpkin seeds. The chocolate chips are optional but, let’s face it, you never know when you’ll need a little chocolate pick-me up to brighten the day!
- Yield: 12 bars
- Preparation Time: 5 Minutes
- Total Time: 35 Minutes
- 3 cups (240 g) old-fashioned rolled oats
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 0.33 cup (70 g) light or dark brown sugar
- ½ cup (120 ml) pure maple syrup
- ½ cup (114 g) pumpkin purée
- 1 egg
- 2 tsp vanilla extract
- 0.33 cup (45 g) pumpkin seeds
- 0.33 cup (60 g) mini chocolate chips
- Preheat the oven to 350°F degrees. Line an 8 x 8in baking pan with aluminum foil and lightly spray with non-stick spray. Set aside.
- In a large bowl, toss together the oats, cinnamon, nutmeg, cloves, and salt. Set aside. In a medium bowl, whisk the brown sugar and maple syrup together until smooth. Whisk in the pumpkin, then the egg and vanilla.Once thoroughly mixed, pour the wet ingredients into the dry ingredients. Stir with a rubber spatula or large spoon until combined. Fold in the pumpkin seeds and chocolate chips.
- Spread the mixture into the prepared baking pan and bake for 20 minutes. Allow the bars to cool for 10 minutes at room temperature then transfer to the refrigerator to cool completely. Once chilled, lift the foil out of the pan using the overhang on the sides and slice into bars. The bars will remain fresh in an airtight container at room temperature or in the refrigerator for 7 days. Bars can be frozen for up to 3 months.