These healthy granola bars are made with whole food ingredients and are full of fiber and protein! This recipe is so easy to make and is perfect for freezing, so you can always have a satisfying snack at your fingertips. You can customize the mix-ins too: this dairy-free, egg-free, and gluten-free recipe is very adaptable.
Preheat the oven to 325 F and line an 8 x 11-inch pan with parchment paper or foil.
Mix the dry ingredients: Add the oats, almond flour, cinnamon, and salt to a large bowl and stir with a wooden spoon or spatula.
Mix the wet ingredients: In a small bowl, combine the pumpkin puree, honey, melted coconut oil, and vanilla. Stir well with a whisk or fork.
Combine the wet and dry ingredients: Pour the wet ingredients into the large bowl with the oat mixture. Stir until all ingredients are well incorporated.
Add the mix-in's: Stir in the cranberries, pumpkin seeds, and chopped nuts (if using).
Pour the mixture into your prepared pan. Use a spatula to evenly distribute the batter, and then use your fingers to press firmly down to pack the oat mixture as hard as possible. Make sure the corners and edges are well-packed as well. This is to prevent the bars from crumbling apart once they're baked.
Bake for about 35 minutes, or until the top and edges are golden brown, and the center is firm to the touch.
Place pan on a wire cooling rack, and let cool for 20-30 minutes. Use the parchment paper overhang to lift the bars out of the pan, and let them finish cooling directly on the rack.
Let the bars cool completely before cutting. It's best to refrigerate the bars for 30 minutes or so before cutting to ensure clean edges.
Store in an air-tight container. These granola bars keep well at room temperature for 3-4 days, in the fridge for up to a week, or in the freezer for 3-4 months.
Pumpkin Spice Granola Bars https://thetoleranttummy.com/2018/09/25/pumpkin-spice-granola-bars/