It seems that as soon as October is upon us, most of us go crazy for pumpkin everything. I am no exception to this rule, as I could probably eat pumpkin food year round! Seriously, pumpkin pie has always been my favorite, long before it was cool to like pumpkin. I do prefer to keep my pumpkin treats somewhat healthy, as I’m not a huge fan of super sugary stuff. Last year I made some awesome no bake pumpkin coconut cups that turned out amazing! I will definitely be making those again, but I wanted something new. I’ve been on a granola bar kick lately (homemade of course), so pumpkin granola bars came to mind. First I’d have to make some pumpkin coconut almond granola in order to make those yummy bars!
You get two recipes in one! Both of these are super easy to make.
Pumpkin Coconut Almond Granola and Granola Bars Recipes
Making Pumpkin Coconut Almond Granola couldn’t be any easier! You simply need to combine the dry ingredients in one bowl…
Mix together and warm the wet ingredients in a saucepan….
And stir them both together before baking!
If you have your own pumpkins or winter squash, you can cook and puree them yourself and use that instead of canned pumpkin. It’s really easy to do!
Pumpkin Coconut Almond Granola Recipe
- Preheat oven to 340°F.
- Mix the oats, nuts, coconut, spices, and salt into a bowl and stir to combine.
- In a small saucepan over medium low heat, warm the coconut oil, maple syrup, and pumpkin and whisk together.
- Pour the pumpkin mixture into the dry ingredients and quickly stir to combine.
- Spread granola out evenly onto two baking sheets and bake for 24-30 minutes, stirring about halfway through.
- Once the granola is golden brown, remove from the oven and let cool completely. It will crisp up as it cools.
- Store in an airtight container for up to a few weeks.
Now that you have the granola all made, try making these no bake pumpkin granola bars! They come together really quickly and are super tasty.
Pumpkin Coconut Almond Granola Bars Recipe
- Line an 8″ x 8″ square pan (9″ x 9″ will also work) with parchment paper.
- Put the granola into a large mixing bowl.
- In a small sauce pan over medium low heat, combine the remaining ingredients and whisk together.
- Pour the pumpkin mixture over the granola and quickly stir to combine.
- Pour the mixture into the prepared pan and press with a spatula or the back of a large spoon to make an even layer.
- Refrigerate uncovered for several hours before cutting into desired shapes.
- Store in the refrigerator. Will keep for a week, possibly even a bit longer.
I am so happy with how both of these recipes turned out. I got exactly what I was craving: a real ingredient, low sugar, super pumpkin-y granola bar! The granola is tasty to have around as well. Perfect for the season!
What is your favorite pumpkin treat?