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
measuring cups and spoons
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.
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!