In addition to the pumpkin hummus I made for my gym’s happy hour last week, I also made these granola bars! They were a HUGE hit and I had several people’s email addresses that I had to send this recipe to the next morning 🙂 Below is the recipe — I modified it a little from a recipe I’d jotted down from online. I think the original recipe also suggested other add-ins of craisins, sunflower seeds instead of pepitas, etc. You can really make these however you want. The butterscotch chips gave them an awesome flavor but I am imagining how tasty and different they’d be if you used white chocolate chips instead and then added the craisins. Yum! Maybe that can be the next round of these!
Pumpkin Butterscotch Granola Bars
4 cups rolled oats
1/4 cup vegetable oil
3/4 cup pumpkin
1/2 cup brown sugar
1/2 cup honey
2 1/2 tsp cinnamon
1/2 tsp salt
1 1/2 cups slivered almonds
1/2 cup pepitas (pumpkin seeds)
1 bag (11oz) butterscotch chips
Preheat oven to 325 degrees.
Combine oats, oil, honey, pumpkin, brown sugar, cinnamon, and salt in a large bowl. Add in remaining ingredients and stir until fully combined.
Line a 9×13 pan with a piece of parchment paper. Press mixture firmly into pan, packing as much as possible (more packing mean less crumbly).
Bake for 25 minutes then remove from oven and using the back of a spatula, press down firmly again to pack mixture together more. Return to oven and back for 25 minutes more.
Once bars have baked, allow them to cool completely before cutting.
Note: storing these in an airtight container will make them soften so I would suggest storing them in a loosely covered container for as long as possible.