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Pumpkin Pie Granola Bars

Pumpkin Pie Spice Crunchy Granola Bars

These Pumpkin Pie Spice Crunchy Granola Bars have all the flavors of fall and are a delicious, nutritious snack!!
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 18 Pieces

Ingredients

  • 4 cups gluten-free rolled oats order here
  • 1/2 cup pumpkin seeds
  • 1/2 cup slivered almonds
  • 1/2 cup melted coconut oil order here
  • 1 cup maple syrup order here
  • 1/2 cup smooth almond butter order here
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice order here
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 325º F
  • First, grind one cup of the oats to a powder. Add all the oats, nuts, pumpkin pie spice, and salt a large bowl and stir well.
  • In a separate bowl, whisk together the coconut oil, almond butter, vanilla, and maple syrup.
  • Add the wet ingredients to the dry and mix well. Use a strong spoon and really get in there to make sure the ingredients are thoroughly combined.
  • Line a medium-size baking sheet with parchment paper with some hanging out over the sides. Pour the mixture onto the pan, and spread it out evenly. I use wet hands to do this. It makes it much easier.
  • The key to any successful granola bar is pressing them ingredients down. So, cover the top of the granola with another sheet of parchment paper, and use a similar size baking sheet to press the mixture down. Make sure you go all the way to the sides and really press it.
  • Remove the top piece of parchment paper, and place the pan on the middle rack of the oven. Bake for 25 minutes, rotating the pan a few times for even browning.
  • Remove the pan from the oven, place it in the freezer, and let it cool for 10 minutes.
  • Using the parchment that you left hanging over the sides, carefully lift out the bars, and place them on the counter.
  • Working quickly, cut into bars going straight down. Don't saw back and forth as you will surely break up the bars. You'll lose a few little pieces - that's ok.
  • Line a large baking sheet with another piece of parchment and carefully place the bars back onto the baking sheet. This is important. Some of the edges will be a little brown from the first round of cooking. You want those edges pointing towards the inside of the pan this time, so the lighter brown part is now on the edge of than pan. Place the brownest pieces in the center.
  • Return the bars to the oven for another 12 minutes, and rotate the pan after 6 minutes.
  • Remove from the oven and completely cool. Do not touch them for at least an hour! They will get very crunchy as they cool. If you mess with them before they’re thoroughly cooled, you'll break them up.
  • Once they are cooled and crunchy, you can wrap them up individually to make them more portable or store them in a covered container at room temperature.

Notes

We used gluten-free oats for this, but feel free to use any old-fashioned oats.