Seedy Pumpkin Granola Bars
Recipe by Kelsey Russell-Murray
Ingredients
16
Time
25m
Serves
20
Let’s face it. Store bought granola bars generally contain less-than-ideal ingredients, such as high fructose corn syrup. Even the healthier versions of commercial granola bars are typically too high in sugar and low in fiber to make them a great choice. Introducing homemade granola bars! These delicious granola bars are made with amazing ingredients including antioxidant-rich pureed pumpkin, fiber and omega-3 superstars’ chia, flax and hemp, and healthy complex carbs from the oats. The perfect gut healthy breakfast or snack on-the-go. These completely plant based granola bars provide plenty of protein and heart healthy fats from the peanut butter, hemp hearts and almonds to keep you satisfied for hours. With plenty of fibre and very little added sugar, these pumpkin granola bars are an excellent option for diabetics.
Kid-Friendly
Snack
Ingredients
2cups
Rolled Oats
1cup
Shredded Coconut, Unsweetened
1/2cup
Raw Almonds
1/2cup
Dried Cranberries
1/2cup
Dark Chocolate Chips
1/3cup
Whole Wheat Flour
1/4cup
Ground Flax
1tsp
Cinnamon
1/2tsp
Sea Salt
1 1/3cup
Pumpkin Puree
1/4cup
Hemp Hearts
3Tbsp
Chia Seed
1/4cup
Peanut Butter
1/4cup
Melted Coconut Oil
1tsp
Vanilla
1/4cup
Maple Syrup
Instructions
1
Preheat oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper, letting the paper overhang on both sides.
2
Add all dry ingredients to a large bowl, mixing thoroughly. In a medium bowl, whisk together pumpkin, maple syrup, melted coconut oil and vanilla. Pour wet ingredients over dry ingredients. Mix using a wooden spoon (or your hands!) until dry ingredients are coated with pumpkin mixture.
3
Pour the mixed granola mixture into the prepared pan and spread it evenly to the edges. Using your hand, press down firmly on the granola so that it is tightly packed.
4
Bake on middle oven rack for about 25 minutes, until the top turns a light golden brown and feels dry to touch.
5
5. Remove pan from oven and let cool. Transfer cooled slab of granola to a cutting board by holding onto the excess parchment paper. Cut the granola into 16-20 bars based on your preference for size (each bar should be ~1½ x 4 inches). Store in an airtight container at room temperature or in the fridge for 4-5 days. Note: these granola bars freeze very well!
Explore More
More Recipes by Kelsey Russell-Murray
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
