Deliciously soft & chewy Pumpkin Granola Bars with drizzles of chocolate make the perfect fall snack. They are easy to make, super hearty and tasty, and keep for ages in the fridge!
4tablespoonsbrown rice syrup, see FAQs for alternatives
1tablespoonmolasses, or use an extra tablespoon brown rice syrup
For the optional chocolate drizzle
½ cup (90grams)dairy-free chocolate chips
2tablespoonsplant milk
INSTRUCTIONS
Preheat oven to 350°F (175°C) and line an 8 x 8 inch pan with parchment paper.
To a large bowl add the oats, ground flax, pumpkin spice, pecans, and salt. Mix to combine.
To a small saucepan add the pumpkin, nut/seed butter, brown rice syrup and molasses. Warm gently until you can easily whisk them together. It should only take about 5 minutes.
Spoon the wet mixture into the bowl of dry ingredients and stir together really well with a wooden spoon or firm spatula until everything is combined and you can't see any dry spots.
Tip into your prepared pan and press down evenly all over then bake for 20 minutes.
Leave to cool in the pan for 20 minutes then gently lift out using the parchment paper as handles, onto a cutting board. With a large sharp knife or a pizza cutter, cut into 10 evenly sized pieces.
Add the milk and chocolate chips to a small bowl and melt gently over a pan of simmering water or very gently in the microwave. Give it a good stir.
Place granola bars on the parchment paper (to catch spills), then drizzle the chocolate all over the top with a spoon. Allow to set either on the counter or more quickly in the fridge.
NOTES
Store Pumpkin Granola Bars in a sealed container in the fridge for up to 4 weeks or the freezer for up to 2 months.