Day 7 of the Pumpkins and Pinterest Series features a pin from A Virtual Vegan.
These healthy granola bars are so yum and very easy to make. I love keeping homemade granola bars stocked for crazy busy grab and go days.
I only made a few changes to the original pin, based on what I had in the pantry.
- I substituted almonds for pecans
- I substituted honey for the rice syrup
I love that these chewy, no-bake, gluten-free granola bars are packed with fiber, beta-carotene, Omega-3 fatty acids, and healthy fats. Made with oats, almond, almond butter, pumpkin puree and chocolate chips, these babies are nurti-licious.
- High in soluble fiber as well as a source of healthy fats.
- Beneficial in keeping hunger at bay, lowering “bad” cholesterol and managing blood sugar levels.
- Flaxseed meal:
- Rich source of dietary fiber and Omega 3 fatty acids.
- Dark Chocolate:
- The cocoa bean contains flavonoids, magnesium and iron for protection from heart disease
- The chocolate making process provides procyanidins that have an anti-inflammatory action.
- Contains caffeine and 3 1/2 oz bar of dark chocolate equal to cup of coffee
- Relatively low-fat, a high source of fiber and minerals.
- High in antioxidants
- Almonds are very high in vitamin E. This offers protection against cancer, heart disease, heart attacks and strokes, arthritis, infertility, and skin problems.
The entire family loved these chewy pumpkin granola bars, but I think I enjoyed them the most. True confession…I hid a few in the way back of the freezer. Yes, that sometimes happens in a family of nine.
- 2 cups rolled oats
- 3 tablespoons ground flax or flax seeds (you could sub these for chia seeds)
- 3 tablespoons coconut sugar (any other granulated sugar will also work)
- ½ teaspoon salt
- 1 teaspoon pumpkin spice (see recipe notes)
- ⅓ cup chopped pecan nuts
- ¼ cup cashew or almond butter
- ½ cup unsweetened pumpkin puree
- ¼ cup rice syrup (see recipe notes)
- 1 tablespoon black strap molasses (if you don't have blackstrap molasses add an extra tablespoon of rice syrup instead)
- For the chocolate drizzle
- ½ cup dairy free chocolate chips
- 2 tablespoons non dairy milk
- Preheat oven to 350
- Line a 8 x 8 pan with baking parchment so it hangs over the sides.
- Add all the dry ingredients except the sugar to a large bowl and stir well.
- Add all the wet ingredients and the sugar to a small saucepan.
- Heat over medium heat, stirring frequently until everything has melted and is well combined (this takes a couple of minutes).
- Pour the liquid ingredients into the dry and stir really well.
- Pour into your prepared tin and press down evenly all over.
- Add to the preheated oven and bake for 20 minutes.
- Remove and leave to cool in the tray for 30 minutes.
- Cut into 10 pieces. A pizza cutter works very well for this.
- Add the milk and chocolate chips to a small bowl and melt gently over a pan of simmering water or very carefully in the microwave.
- Drizzle over the top of the bars and refrigerate until set.
- If you want to make the granola bars nut free, then omit the pecans and add ⅓ cup of extra oats or some pumpkin seeds to compensate.
- If you cannot get hold of rice syrup, then agave nectar would be a good substitute or honey if you are not vegan. Also in the UK Golden Syrup would work. If you use any of these substitutions, I will omit the sugar from the recipe as they are all sweeter than rice syrup.
- If you cannot get Pumpkin Pie Spice where you are, it is very simple to make yourself and great for adding to all sorts of baked goods like apple pies or cakes. Here is a very simple recipe that uses the same ingredients as my pumpkin pie spice and you probably already have the spices in your store cupboard.
- These granola bars are best stored in an air tight container in the fridge. They will keep for a couple of weeks that way.
I hope you try theses out. Head over to A Virtual Vegan and make these, you won’t regret it.