Best Pumpkin Almond Chocolate Granola Bars Gluten Free Recipes

Pumpkin, Almond, Chocolate Granola Bars (Gluten Free) image

Provided by BecR2400

Categories Bar Cookie

Time 50m

Yield 16 serving(s)

Number Of Ingredients 13

5 cups old fashioned oats (for gf check pckg it hasn't been prepared with equipment which makes products containing gluten)
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup brown sugar
3/4 cup slivered almonds
1/2 cup wheat germ (leave out for gluten-free bars)
1 cup dried fruit (I used apricots and cranberries)
1/2 cup toasted seeds (I used sunflower and pumpkin)
1 cup pumpkin puree (I boiled a pumpkin, skinned it and pureed it in a food processor)
1/2 cup applesauce
1/4 cup honey
1 1/2 teaspoons vanilla extract
1 1/2 cups chocolate chips

Steps:

Preheat oven to 350°F/180°C Butter a 10" by 10" baking pan and line with baking paper.
In a large bowl, mix oats, spices, dried fruit, almonds, seeds, choc chips, wheatgerm, and salt together. Set aside.
In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist.
Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. Cool for 15 minutes.
Remove from the pan by lifting the parchment paper.
Using a sharp knife, cut into bars.

Pumpkin Pie Granola Bars image

Provided by David04

Categories Breakfast

Time 45m

Yield 16 serving(s)

Number Of Ingredients 11

3 1/4 cups rolled oats
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup light brown sugar
1/2 cup pumpkin puree (canned pumpkin)
1/4 cup applesauce
1/4 cup honey
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup pecans, chopped

Steps:

Preheat oven to 350 degrees F.
Whisk together the oats, pumpkin pie spice, cinnamon and salt in a large mixing bowl.
In a separate bowl, whisk together the honey, brown sugar, pumpkin, applesauce and vanilla extract until smooth.
Pour the wet mixture over the oats and mix with a wooden spoon.
Stir in the cranberries and pecans.
Pour and evenly press the mixture into a coated 8 x 8 pan.
Bake for 35 to 40 minutes or until golden brown.
Allow to cool, then cut into bars and serve. Store at room temperature in an airtight container.