Homemade Chocolate Chunk Pumpkin Granola Bars are swirling with cinnamon, brown sugar, and coconut. Pumpkin and chocolate in every single bite!
Since this is the non-official time of year to break out the pumpkin action, thought I’d share with you my latest (and greatest) creation thus far.
Once you make these Chocolate Chunk Pumpkin Granola Bars, I promise you will be going back for more… and more.
Trust me. I know. I pretty much devoured my test batches before I could give my taste testers any.
What makes these so good is a few things… they are no-bake… and guilt-free delicious!
Pumpkin is among a few of my necessary items in my refrigerator this time of year.
There’s always a rare shortage of butter, of course.
Plenty of milk and eggs are always on hand. Thank you, Mr. Milkman!
Our temperatures are already barreling down to freezing at night. Summer is over (pure sadness) and Fall is now upon us.
It’s time to open the trusty cans of pumpkin and smell the sweet Fall aroma throughout the house!
If you’ve been hanging with me for awhile, you know I love to cook from scratch. So, when Easton asked if we can run to the store to satisfy this all-of-a-sudden-craving-for-granola-bars, I mentioned to him that we can stay home and make them instead. (Great advantages of making a lot of things from scratch, is that I usually already have the ingredients on hand without having to make a special trip to the store.) And, while I had some already opened pumpkin in the refrigerator, that begun the makings of these homemade Chocolate Chunk Pumpkin Granola Bars.
- 1/3 cup honey
- 1/3 cup pumpkin puree
- 1/2 cup plus 2 tablespoons light brown sugar
- 1 tablespoon chai seeds
- 1 teaspoon vanilla
- 1 1/2 cups rolled oats
- 1 cup crispy rice cereal
- 1/4 cup ground flax seed
- 1/3 cup unsweetened coconut flakes
- 1/2 cup mini chocolate chips
- 1/4 cup semi-sweet or dark chocolate chunks
- In a medium size sauce pan, combine the honey, pumpkin puree, light brown sugar, chai seeds, and vanilla on medium high heat. Bring to a soft boil for 3-5 minutes. Set off to the side for 15 minutes to cool down.
- In a separate mixing bowl, combine the rolled oats, rice cereal, flax seed, and coconut. Pour the pumpkin mixture over the rolled oats mixture and stir until all is coated. Stir in mini chocolate chips.
- Line a 8 inch by 8 inch baking dish with aluminum foil or parchment paper. Put the coated pumpkin oats mixture into the baking dish. Pat with the back of a spoon to impact it evenly across. Add large chunks of chocolate on top. Cover and chill in the refrigerator for 30-60 minutes. Lift foil or paper out of the baking dish to cut into 8 rectangle pieces. Store at room temperature, covered. Stays good for up to 3 days.