Sure to be a lunchbox favourite, these granola bars capture the best of fall in the ingredients list.
- 9 x 13-inch (23 x 33 cm) baking pan
- parchment paper
- measuring cups and spoons
- large bowl
- small bowl
- cutting board
- large knife
- wooden spoon
- wire cooling rack
- plastic wrap and container for storing
- 2-1/2 cups (625 mL) oats
- 1 cup (250 mL) unsweetened shredded coconut
- 1/2 cup (125 mL) chopped hazelnuts
- 1/2 cup (125 mL) pumpkin seeds
- 1/2 cup (125mL) chopped dried cranberries
- 1/2 cup (125mL) whole wheat flour
- 1 tsp (5 mL) cinnamon
- 1/4 tsp (1 mL) ground cloves
- 1/4 tsp (1 mL) ground nutmeg
- 1/2 tsp (2 mL) salt
- 3/4 cup pumpkin purée
- 1/2 cup (125 mL) maple syrup
- 1/4 cup (60 mL) butter, melted
- 1 tsp (5 mL) vanilla
- Preheat oven to 350° F (180° C). Line a 9 x 13-inch (23 x 33 cm) baking pan with parchment paper, leaving enough paper at two sides so you can lift it out of the pan when you finish baking.
- Combine dry ingredients in large bowl. Mix well.
- In a medium bowl, whisk together pumpkin, syrup, butter and vanilla. Pour wet ingredients over dry ingredients. Mix well, using a wooden spoon, until dry ingredients are coated with pumpkin mixture.
- Pour the granola mixture into the prepared baking pan and press it evenly to the edges.
- Bake on middle oven rack for about 25 minutes, until top turns a light golden brown and feels dry to touch. Remove pan from oven and cool completely on a wire rack.
- Lift the cooled slab of granola from the pan by holding on to parchment paper and transfer to a cutting board. Using a large, sharp knife, cut the granola into 18 bars, about 1½ x 4 inches each. Press down with the knife to cut the bars and avoid a sawing motion. Wrap bars tightly in plastic wrap and store in an airtight container, either at room temperature or in the fridge.