I love pumpkin. That also includes pumpkin seeds and pumpkin pie spice. You could say I am an addict. It’s okay. I’ve come to terms with it.
You could also say I force my love of pumpkin on my love ones. But it’s not forcing if they like it too, right?
Either way these pumpkin spice granola bars have been a big hit with Luke and Maddy, and me (obviously). They taste like fall. They make me happy.
Pumpkin Spice Granola Bar Ingredients
1 Tablespoon coconut oil
2/3 cup honey
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 cup roasted pumpkin seeds
1 cup flax seeds
1 cup puffed wheat
2 cups oats
Heat oven to 300 degrees Fahrenheit. Line a 9×13 inch baking dish in aluminum foil and then lightly butter or grease the foil.
In a large sauce pan or wok heat coconut oil, honey, vanilla, salt, cinnamon, ginger, cloves and nutmeg over medium heat until mixture is thin and watery. Add pumpkin seeds, flax seeds, puffed wheat and oats to the pan. Stir thoroughly to ensure that all the seeds and grains are covered in the honey mixture.
Pour the granola into the baking dish. Using a spatula or wet hands press the mixture into the pan. The mixture should be packed down and pressed evenly.
Bake the granola for 25 minutes. Remove from the oven and allow to cool before cutting into bars. To cut into bars remove the whole sheet of granola from the pan using the aluminum foil and then cut the granola into your desired sizes.
To help keep them fresh I recommend dividing the granola bars up into enough for a few days or a week and then freezing them. Keep one container in the refrigerator and as you need more move a container from the freezer to the refrigerator.