I declare that pumpkin season is finally here!
Pull out your mixers, your pumpkins, and your cooking sheets because these pumpkin cinnamon granola bars are seriously amazing.
Pumpkin Cinnamon Chocolate Chip & Pecan Granola Bars
3¼ cups rolled oats (be sure to select gluten free oats if living a gluten free lifestyle)
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup sucanat
½ cup pumpkin puree (canned pumpkin)
¼ cup applesauce
¼ cup honey or agave nectar for vegans
1 teaspoon vanilla extract
½ cup cinnamon chips
½ cup chopped pecans
1. Preheat oven to 350 degrees F. Spray an 8×8-inch baking pan with nonstick spray and set aside.
2. In a large bowl mix together the oats, pumpkin pie spice, cinnamon, salt and nutmeg and set aside. In a separate bowl whisk together sucanat, pumpkin, applesauce, honey and vanilla extract until combined and smooth. Pour the applesauce/pumpkin mixture over the oat mixture and use a rubber spatula or wooden spoon to mix until all of the oats are moistened. Stir in the cinnamon chips and pecans.
3. Evenly press the mixture into the prepared pan. Bake for 35 to 40 minutes or until golden brown. Remove from the oven and allow the granola bars to cool. Cut into bars and serve. Leftover bars are perfect for packed lunches, trips to the farm, or snacks. Individually wrap the granola bars with plastic wrap or store in an airtight container and kept at room temperature.