Ingredients
Method
- In a food processor or blender, combine the oats, pumpkin puree, nut or seed butter, syrup, pumpkin pie spice and vanilla extract. Process on low for a few seconds. Scrape sides as needed. Process just until mixed well (note: some of the oats will remain whole).
- Transfer mixture to a bowl. Fold in pecans and chocolate chips.
- Line a 9 x 5 inch loaf pan with plastic wrap or parchment paper.
- Transfer mixture to the loaf pan, spread out and press down firmly (very firmly - this is important for bars that hold their shape).
- Place in the freezer for 30 minutes before slicing into 8 bars or 10 squares.
- Bars hold up best if stored in an airtight container in the fridge.
Notes
- Press firmly: This is crucial for your pumpkin granola bars to hold together. The firmer you press, the less likely they are to crumble when sliced.
- Customize your nuts: Swap pecans for walnuts, almonds, or even a mix. For a nut-free option, use pepitas or sunflower seeds.
- Storage: Store these pumpkin granola bars in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 1 month; thaw at room temperature or in the fridge. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Customize your nuts: Swap pecans for walnuts, almonds, or even a mix. For a nut-free option, use pepitas or sunflower seeds.
- Storage: Store these pumpkin granola bars in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 1 month; thaw at room temperature or in the fridge. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.