PUMPKIN CRANBERRY GRANOLA BARS
Easy homemade granola bars packed with the flavors of pumpkin and cranberries! Vegan granola bars are perfect for back to school!
Ingredients
- ⅓ cup maple syrup (or honey)
- 3 tablespoon coconut oil
- 2 tablespoon smooth peanut butter (or other nut butter)
- 2 tablespoon brown sugar
- ½ teaspoon pure vanilla extract
- 1 ½ cups old-fashioned rolled oats
- ⅛ teaspoon salt
- ¾ cup pumpkin seeds
- 3 tablespoon ground flax seeds
- 3 tablespoon chia seeds
- ⅓ cup dried cranberries
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium saucepan, combine maple syrup, coconut oil, peanut butter, brown sugar, vanilla extract, and salt. Heat over medium-low heat until the coconut oil melts and the sugar dissolves, stirring until smooth.
- In a medium mixing bowl, combine rolled oats, flax seeds, chia seeds and pumpkin seeds.
- Pour the warm liquid mixture over the oats, flax, chia, and pumpkin seeds. Stir to combine, ensuring that the oats are well coated with the liquid.
- Fold the dried cranberries into the mixture.
- Transfer the mixture to a 9-inch square casserole dish or baking pan lined with parchment paper. Press the mixture firmly and evenly into the pan using a spatula or the back of a glass. Make sure it is tightly packed.
- Bake the granola bars in the preheated oven for 20-25 minutes. You can bake them longer if you prefer crunchier granola bars.
- After baking, let the granola bars cool completely in the refrigerator for at least 2 hours but leave them on the counter for about 30 minutes before putting them into your fridge so the glass does not crack.
- Once cooled, remove from the refrigerator and cut into bars of your desired size.
Notes
- To store, place the granola bars in an airtight container with layers of parchment paper in between to prevent sticking. They can be stored at room temperature for up to one week for softer bars, or in the refrigerator for a firmer texture.
- For longer storage, individually wrap the bars in wax paper or parchment paper and freeze them in a sealed freezer bag for up to 2-3 months. Make sure to wrap them before freezing, as they become difficult to cut once frozen.