Hello lovely readers!
It’s me, your favorite nutritionist and food blogger. Today, I have a special treat for you. Have you been craving a delicious and healthy snack that can be enjoyed on-the-go? Then look no further than my Pumpkin, Almond, Chocolate Granola Bars (Gluten-Free) recipe!
These bars are the perfect combination of sweet and savory flavors with just the right amount of crunch in every bite! Each bar is loaded with wholesome ingredients including old-fashioned oats, pumpkin puree, almond butter, and chocolate chips that will keep you feeling full and satisfied throughout the day.
The best part? These granola bars are not only gluten-free, but they’re also dairy-free and packed with nutrients to fuel your body. They’re the perfect snack for anyone looking to live a healthy lifestyle without sacrificing taste.
So why settle for store-bought granola bars when you can make these healthy homemade ones instead? Trust me; once you try these perfectly moist and chewy granola bars, you’ll never want to go back. Plus, they make a wonderful road trip snack pack or delightful healthy addition to your child’s school lunch box.
So what are you waiting for? Let’s get started with the recipe!
Why You’ll Love This Recipe
My dear food enthusiast, if you are looking for a perfect crunchy and chewy snack that is not just healthy but also gluten-free and dairy-free, then Pumpkin, Almond, Chocolate Granola Bars are your ultimate satisfaction. Let me tell you why this recipe is an absolute love.
First of all, let’s talk about the ingredients. These bars are made with wholesome ingredients that not only make a healthy homemade snack but also pack in some essential nutrients. They are loaded with pumpkin puree, gluten-free rolled oats, almond butter, coconut oil, honey, and applesauce. Moreover, the addition of chia seeds and wheat germ makes these bars full of protein and dietary fiber.
Secondly, these bars make wonderful road-trip snacks or school lunch box delights. The perfectly moist and chewy granola texture wrapped in a layer of dark chocolate chips will take your taste buds to another level of deliciousness.
Thirdly, this recipe is incredibly versatile where you can add any substitution or variation according to your taste preference. Whether it’s adding nuts or switching chocolate chips with peanut butter chips or even omitting the sweeteners altogether for low carb or keto versions, you have unlimited options to customize as per your choice.
Lastly, the preparation for these granola bars is incredibly easy and takes no more than 15 minutes from start to finish. Once baked to perfection, they can be stored in an airtight container for up to two weeks – making them handy treats for whenever you need them.
In conclusion, these Pumpkin, Almond, Chocolate Granola Bars are just delightful healthy snacks for any time of day- breakfast on-the-go to afternoon cravings or even as post-workout munchies. So try them out now – I guarantee that you won’t be disappointed!
Let’s go over the star players of this recipe:
- 2 cups gluten-free old fashioned rolled oats
- 1/4 cup wheat germ
- 1/4 cup chia seeds
- 1/4 cup dark chocolate chips
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/2 cup almond butter or peanut butter(whichever you prefer)
- 1/4 cup honey or maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
- 1/4 cup melted coconut oil
These are the ingredients that create a base for these granola bars. The combination of dry and wet ingredients creates the perfect texture, chewiness, sweetness and flavoring. You can see that these bars are made with gluten-free products making it suitable for anyone aiming for a wheat-free diet. The use of pumpkin, applesauce, and honey or maple syrup adds natural sweetness to the bars while keeping them healthy at the same time.
The Recipe How-To
Let’s get down to business and create some delicious and healthy gluten-free granola bars. Don’t be intimidated by this seemingly complicated recipe; it’s actually very easy to make!
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it with coconut oil.
Step 2: Mix the Dry Ingredients
In a large bowl, combine 2 cups of gluten-free old fashioned oats, 1/4 cup of wheat germ, 1/4 cup of chia seeds, 1/4 cup of dark chocolate chips, 1 teaspoon of cinnamon, 1 teaspoon of pumpkin pie spice, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt. Mix well until all ingredients are evenly distributed.
Step 3: Mix the Wet Ingredients
In another bowl, add in ½ cup of unsweetened applesauce, ½ cup of pumpkin puree, and ⅓ cup of honey. Add in additional honey according to your preferred sweetness level. Mix the wet ingredients very well.
Step 4: Combine Wet and Dry + Add Almond Butter
Pour wet ingredients into dry ingredients carefully. In addition to wet ingredients also add in almond butter approximately (½ cup). The combination could be a bit difficult to stir (use a wooden spoon), but you want everything thoroughly mixed together to ensure each bite is full of flavor.
Step 5: Bake It Right
Now press your granola mixture into your prepared snugly rimmed baking dish (8×8). Make sure that you press down firmly on the mixture. This trick will prevent any aeration that makes breakage worse later on. Put the pan on medium rack in preheated oven and bake it for around 25 minutes or until the granola bars become slightly browned.
Step 6: Cool and Enjoy
Remove the pan from the oven and allow it to cool in a pan for 10 minutes. Use parchment paper edges to lift the bars from the pan. Wrap it tightly with plastic wrap. Cut into equal portions (depends on your preference), get ready, serve, and enjoy each nutritious bite!
Now that you’ve mastered this recipe, you can customize it to suit your preferences. Don’t be afraid to switch up the chocolate chips with raisins, cranberries, or nuts. Try adding a dash of maple syrup in place of honey or even coconut sugar for some depth of flavor. The beauty of making these granola bars yourself is that you have full control over what goes into them!
Substitutions and Variations
, take your creativity and flavor preferences to new heights with this recipe. Below are some ideas and tips that you can use to personalize these pumpkin, almond, chocolate granola bars to your taste and needs.
– Gluten-Free: To make this recipe completely gluten-free, ensure that all ingredients you use are certified gluten-free, including the oats and vanilla extract.
– Almond Butter Substitute: Instead of almond butter, you can use peanut butter for a nutty twist. Alternatively, you could swap for sunflower seed butter for nut-free bars.
– Sweeteners: You don’t have to use honey or maple syrup. You can use agave or brown rice syrup to sweeten your bars.
– Nuts and Seeds: Experiment with your favorite nuts such as pecans, walnuts or hazelnuts. You can also add in chia seeds or hemp seeds for an extra crunch.
– Spices: If pumpkin spice isn’t your thing, add some cardamom or ginger which will give your granola bars a warming dimension.
– Chocolate Chips: Instead of regular chocolate chips try using dark chocolate chips. They provide extra antioxidants and are lower in sugar.
– Add-ins: Think beyond the recipe and add some raisins, cranberries or shredded coconut for an added burst of flavors – they’ll work well with these pumpkin oatmeal bars!
When it comes to substitutions and variations for this healthy homemade granola bars recipe, the sky’s the limit. Don’t be afraid to get creative with ingredients that suit your tastes and dietary restrictions best! A little bit of experimentation will lead you to making perfectly moist, chewy granola bars that make wonderful road trip snacks, perfect additions to a lunch box or just delightful healthy treats at any time of day.
Serving and Pairing
Imagine biting into a freshly baked Pumpkin, Almond, Chocolate Granola Bar that is gluten-free and bursting with the flavors of pumpkin puree, almond chocolate and old-fashioned rolled oats. These bars make for a delightful and healthy treat to satiate your mid-day cravings or as a breakfast bar while you’re rushing out the door.
These granola bars are perfect for a snack pack for road trips or to add to your child’s lunch box as a nutritious alternative for school snacks. They also serve well after a meal paired with coffee, tea or a glass of almond milk.
Looking to make it more interesting? Pair it with fresh fruits like sliced apples, bananas or pear. Create a parfait by layering the granola crumbles with Greek yogurt, chia seeds, honey and berries for an entirely different presentation. Alternatively, you could crush the granola bar over your morning oatmeal or cereal bowl for added crunch.
The perfect texture of these bars – moist and chewy – makes them suitable as pre-workout fuel or for hiking snacks as they will keep you full longer without leaving you feeling heavy. The Pumpkin, Almond, Chocolate Granola Bars are versatile enough to pair with anything from low-carb trail mix to homemade granola to vegan pumpkin seed molasses bars.
With these amazing pairing options, you can create an indulgent experience every time you reach for one of these healthy homemade granola bars!
Make-Ahead, Storing and Reheating
Darling, once you make these pumpkin almond chocolate granola bars, you’ll want to keep them close by. The good news is they are incredibly easy to store and enjoy later. So, let me share my storing tips with you.
You can make these healthy homemade granola bars ahead of time and store them in the fridge for up to two weeks. Store them in an airtight container or a plastic “snack pack” bag to keep them fresh longer. These bars make wonderful road trip snacks or pack them in your little one’s school lunch box for a delightful healthy snack.
These bars are perfectly moist and chewy like a trail mix bar but healthier. If you prefer a harder texture or want them to last even longer, you can bake the pumpkin oatmeal bars a bit longer or remove some of the wet ingredients like applesauce or coconut oil.
If you’re following a low-carb or keto diet, swap out the honey for maple syrup and use almond butter instead of peanut butter. You can also add chia seeds for an extra crunch factor.
Want to reheat? You can pop one in the microwave for about 10 seconds if you prefer them warm.
Simply put, these pumpkin chocolate chip granola bars can be enjoyed anytime and anywhere. They are almost (almost!) too good to be true.
Tips for Perfect Results
Now that you are ready to try this delicious recipe, let me share some tips and tricks that can help you achieve the perfect granola bars. Remember that these are suggestions based on my experience making this recipe, so feel free to adjust them to your liking.
Firstly, when baking any type of granola bar or oatmeal bar, it is important to press the mixture into the pan firmly. This will help the bars become more cohesive and hold together better after baking. You can use the bottom of a flat measuring cup or a spatula to firmly press down the mixture before popping it in the oven.
Secondly, if you prefer your granola bars to be less sweet, reduce the amount of honey or maple syrup in the recipe. You can also use other natural sweeteners like molasses or agave syrup as substitutes.
Thirdly, feel free to customize this recipe with your favorite add-ins such as chia seeds, trail mix, or any nuts and seeds that you have on hand. However, be mindful of the ratio of dry ingredients to wet ingredients so that your granola bars don’t turn out too crumbly or too moist.
Fourthly, if you want a vegan version of these granola bars, you can substitute honey with agave syrup or date syrup and use vegan chocolate chips in place of regular ones. You can also use almond butter or peanut butter instead of applesauce for added creaminess.
Lastly, for perfectly moist and chewy pumpkin granola bars, let them cool completely in the pan before slicing and storing them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage and have them as a healthy homemade snack whenever you crave something sweet.
Friends, I hope you enjoyed this delicious recipe for Pumpkin, Almond, Chocolate Granola Bars that are gluten-free, dairy-free and truly irresistible! Not only are these bars perfectly moist and chewy but they’re also packed with nutritious ingredients like chia seeds, raw almonds and healthy pumpkin puree.
Whether you’re looking for a satisfying snack pack for your next road trip or an easy breakfast on-the-go, these bars make wonderful additions to your daily routine. You can even add some trail mix or extra nuts to the mix to personalize it to your taste!
So, head to your pantry right now to grab all the yummy ingredients needed to make these delightful healthy homemade granola bars. I promise you won’t be disappointed! Also, don’t forget to share this recipe with your loved ones who would enjoy a low-carb, vegan option!Trust me; Your taste buds will thank you!
Pumpkin, Almond, Chocolate Granola Bars (Gluten Free) Recipe
- 5 cups old fashioned oats (for gf check pckg it hasn't been prepared with equipment which makes products containing gluten)
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup brown sugar
- 3/4 cup slivered almonds
- 1/2 cup wheat germ (leave out for gluten-free bars)
- 1 cup dried fruit (I used apricots and cranberries)
- 1/2 cup toasted seeds (I used sunflower and pumpkin)
- 1 cup pumpkin puree (I boiled a pumpkin, skinned it and pureed it in a food processor)
- 1/2 cup applesauce
- 1/4 cup honey
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
- Preheat oven to 350°F/180°C Butter a 10” by 10” baking pan and line with baking paper.
- In a large bowl, mix oats, spices, dried fruit, almonds, seeds, choc chips, wheatgerm, and salt together. Set aside.
- In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist.
- Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. Cool for 15 minutes.
- Remove from the pan by lifting the parchment paper.
- Using a sharp knife, cut into bars.