Friday, September 19, 2014

Pumpkin Pie Spice Granola Bars


Pumpkin-Pie-Spice-Granola-Bars














It's fall time, and that can only mean one thing...pumpkin season! What is it about these round globes of orange goodness that we love so much? Is it the color? Is it the taste? Or is it something else entirely?

For me, the pumpkin is the ultimate symbol of everything we love about autumn. It's the official start of crispy leaves, spooky nights, and warm scarfs. Best of all, it's the inspiration for so many delicious, baked goodies and treats!

Today is the perfect example of that. While there isn't any actual pumpkin in this recipe, there's something even better! Pumpkin Pie Spice! This amazing blend of nutmeg, all spice, and cloves is the perfect aroma and taste to catapult you into that autumn-time feeling. And with a no bake recipe like this one, you can enjoy all that taste in half the time! Grab your mittens, it's time for Pumpkin Pie Spice Granola Bars!

Ingredients:
1/2 cup Honeyville Sunflower Seeds
3 cups Honeyville 6 Grain Rolled Cereal
1/2 cup Almonds
1/2 tsp Salt
1/3 cup Brown Sugar
1 1/2 tsp Pumpkin Pie Spice
2/3 cup Honey
6 Tbsp Coconut Oil
1 tsp Vanilla

Directions:
First, roast your sunflower seeds.

roasted-sunflower-seeds











To do this, spread your seeds on a baking sheet and bake at 375 degrees for 10 minutes, then remove and allow to cool.

dry-ingredients











In a large mixing bowl, combine seeds, 6 grain rolled cereal, almonds, salt, brown sugar, and pumpkin pie spice and mix together until completely combined.

honey











In a separate, microwavable bowl, add coconut oil and honey and microwave for 30 seconds. Remove, add vanilla, and stir until combined.

granola-mixture











Pour honey/coconut oil mix over dry ingredients and stir until all ingredients are full mixed.

pan











Taking your USA Square Cake Pan, place a sheet of parchment paper on the bottom.

granola-in-pan











Pour ingredients into pan, then, using another sheet of parchment paper, press ingredients firmly throughout pan until they are evenly distributed. Place in refrigerator and chill for 30 minutes to an hour.

granola-on-cutting-board











Once chilled, remove and place on a cutting board.

sliced-granola-bars











Using your W├╝sthof Classic Chef Knife, cut into bars, then serve.

bars











These granola bars are everything you're hoping for on a cool autumn day. The honey and coconut oil give these bars the perfect amount of sweetness, all while keeping this creation together. The pumpkin pie spice rings throughout the bar and gives you that fall-time taste and aroma you've been hoping for. This bar is the perfect after-school snack, hiking or walking buddy, or just the right treat for that midnight craving.

granola-bars











Fall is all about pumpkins, and with a granola bar like this, it's clear to see why!

7 comments:

Carol said...

Yummm... I'm so going to make this!

Anonymous said...

Is it possible to skip the coconut oil?

In The Kitchen With Honeyville said...

The coconut oil is definitely needed for the recipe. You need the oil to help bind the ingredients together.

Bari Jo said...

Is there a gluten free option?

Anonymous said...

Wow, I actually have everything needed to make these! I'm going to substitute chopped pecans for the almonds, but that shouldn't be a problem. And no bake? Awesome!

Anonymous said...

Do you store them in the refrigerator or the pantry?

In The Kitchen With Honeyville said...

Hi Bari Jo! You could make this Gluten-Free by simply substituting gluten-free oats instead of the 6 grain mix.

We suggest storing these bars in the refrigerator to keep them fresh.