Come on, now. It’s fall and we’re getting into all things PUMPKIN. Oh yes, I’m feeling it.
Last year I put together these little scones and there was also this baked pasta dish that is totally not a casserole.
And even though it’s 80 degrees in Southern California today we’re talking gluten-free pumpkin chocolate granola bites.
These granola “bites” may have started out as an attempt at granola bars. Just whatever. Maybe you’ll have better luck than I did and you’ll have full-on, beautiful, large bars that stay put. Or if you’re anything like me you’ll get little bites, perfect for snacking. Or just crush them up more and, voila!…pumpkin chocolate granola.
Just a little warning here, people. These bites are dangerous. Totally intoxicating. Addicting. Magical. Oh heavens…now I’m craving them again.
Please excuse me while I head down to the kitchen and toss some onto a big bowl of greek yogurt. See ya!
Ingredients
- 4 cups oats
- 1/2 cup vegetable oil
- 1/2 cup honey
- 1/3 cup brown sugar
- 1/2 cup pumpkin puree
- 2 teaspoons cinnamon
- 1 teaspoons salt
- 1 cup slivered almonds
- 1/2 cup pepitas
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 325 degrees, and prepare a 9x13" pan with a sheet of parchment paper or foil.
- In a large bowl, combine the oats and the vegetable oil and mix until the oats are well coated.
- Add the honey, brown sugar, pumpkin and cinnamon and salt. Mix to combine.
- Add the almonds, pepitas and chocolate chips and mix to combine.
- Transfer the granola to the prepared pan and spread it out over the pan evenly, pressing it down with the spatula.
- Bake the granola bars at 325 degrees for 30 minutes and then press down hard with a spatula.
- Bake the granola bars for another 20 minutes.
- Let them cool completely before slicing them into bars.
Notes
225 calories per serving, 12 grams fat, 29 carbs, 3 grams protein, 3 grams fiber
TOTAL: $4.55 or $.23 per bar/serving. Hooray for spending less on nutritious, homemade bars!
