Pumpkin Ginger Spice Granola Bars

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    These are the perfect grab-and-go snack. Keep a few on you or in the car in a zip lock bag for when the kids are asking for a treat.
    Pumpkin Ginger Spice Granola Bars

    Preparation time: 10
    Cooking time: 45 minutes
    Makes 16

    • 2 cups - 300g mixed almonds, cashews, pecans, walnuts and pepitas (preferably activated), roughly chopped
    • 2 cups - 180g  rolled oats
    • 2 cups -180g coconut flakes
    • 5 tablespoons chia seeds
    • ½ - 120g cup coconut oil (or butter, or a mixture of both)
    • ¾  - 150g cup rice malt syrup (Rice malt syrup is the consistency of honey, tastes like a very mild golden syrup and is virtually fructose-free)
    • 1 cup - 190g Pumpkin Purée
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground allspice
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cloves (optional)

    How to make Pumpkin Ginger Spice Granola Bars

    1. Preheat the oven to 160°C and line a rectangular baking tray with baking paper. In a large bowl, mix together the nuts, oats, coconut flakes and chia seeds.
    2. In a saucepan, melt together the oil, syrup, pumpkin purée and spices and bring to a gentle boil. Remove from heat and stir through the nut mixture until well combined. 
    3. Press the mixture evenly into the prepared baking tray and bake for 30–40 minutes, turning over halfway, or until golden.
    4. Remove from oven and allow to cool before slicing into bars. Store bars in an airtight container in a cool dry place for one to two weeks.

    Tricky Tip: For extra protein, feel free to add a couple of tablespoons of protein powder to the dry mix. For a gluten-free option, replace oats with puffed quinoa or puffed rice.

    Recipe from I Quit Sugar Kids eCookbook 
    I Quit Sugar Kids eCookbook
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