Hands-down fresh granola bars are a wicked-cool, yummy fall treat… and a great way to use up extra pumpkin seeds. After whipping up this super easy recipe, you can store the bars in an air-tight container for 1 week.
Chewy Pumpkin Seed Granola Bars
2 cups rolled oats
1 cup quick-cooking oats
1/4 cup raisins
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup raw almond slices (can substitute peanuts, cashews, or pecans, or a mix of nuts)
1-1.5 Tbsp olive or canola oil
1/3 cup pure maple syrup
1/4 cup honey
1/4 cup milk
1/4 cup shredded coconut (optional)
1/4 cup of roasted pumpkin seeds
Non-stick cooking spray
Preheat oven to 350 degrees.
Process 2 cups rolled oats in blender or food processor until they become flour-like. Mix “oat flour” with dry ingredients (except coconut) in a bowl.
Add all wet ingredients to the dry mixture and stir until well combined.
Spray a 5×12 baking dish (or similar size) with non-stick cooking spray. Add mixture to the dish. Press it down until you have a flat layer.
Optional: Sprinkle coconut on top.
With a knife, cut the whole sheet into 12 bars.
Bake at 350 degrees for 15-20 minutes. Let cool, cut again, and enjoy!
Makes aprox. 10-12 servings.