Pumpkin Butterscotch Granola Bars

I hope you are not tired of pumpkin yet? I’m not, so I’m just going to keep throwing them at you for a while. Ok?

Pumpkin Butterscotch Granola Bars

We are knee deep in the school year right now, and I am back in my school lunch grind. I also like to bring a snack bag in the car in the afternoons when I do pick up, because we have quite a commute and Pia gets really hungry.

Pumpkin Butterscotch Granola Bars

I will usually throw a string cheese and apple or some crackers or something, but this past week I decided to make homemade granola bars for the first time in quite a while after I was inspired by these.

Oh my gosh. The smell of these baking is heavenly and even though they were for the “children” I ate a couple of them immediately and without pausing for air.

Pumpkin Butterscotch Granola Bars

I then wrapped the remaining bars individually in wax paper and stuck them in Ziplocs, and I just pull them out whenever I am hungry. Oh, uh, I mean when I want to give the kids a snack…

To make these Pumpkin Butterscotch Granola Bars:

Preheat the oven to 325 degrees, and prepare a 9x13x1” pan with a sheet of parchment paper.

In a large bowl, combine the oats and the vegetable oil and mix until the oats are well coated.

Pumpkin Butterscotch Granola Bars

Add the honey and the brown sugar, pumpkin and cinnamon and salt and mix to combine.

Creamy Pumpkin Fettucini

Add the almonds and pepitas and mix in.

Pumpkin Butterscotch Granola Bars

Pumpkin Butterscotch Granola Bars

Add the butterscotch chips and mix in.

Pumpkin Butterscotch Granola Bars

Transfer the granola to the prepared pan and spread it out over the pan evenly, pressing it down with the spatula.

Pumpkin Butterscotch Granola Bars

Pumpkin Butterscotch Granola Bars

Bake the granola bars at 325 degrees for 30 minutes and then press down hard on the granola with a spatula.

Pumpkin Butterscotch Granola Bars

Bake the granola bars for another 20 minutes.

Pumpkin Butterscotch Granola Bars

Let them cool completely before slicing them into bars.

Wrap individually and store in an airtight container.

Pumpkin Cinnamon Pull Apart Bread with Maple Glaze from Heather Christo

Recipe: Pumpkin Butterscotch Granola Bars

Summary: makes 20 granola bars

Ingredients

  • -4 cups gluten free oats
  • -½ cup vegetable oil
  • -½ cup honey
  • -½ cup brown sugar
  • -½ cup pumpkin puree
  • -2 teaspoons cinnamon
  • -½ teaspoons salt
  • -1 1/3 cups slivered almonds
  • -½ cup pepitas
  • -11 ounces butterscotch chips

Instructions

  1. 1. Preheat the oven to 325 degrees, and prepare a 9x13x1” pan with a sheet of parchment paper.
  2. 2. In a large bowl, combine the oats and the vegetable oil and mix until the oats are well coated.
  3. 3. Add the honey and the brown sugar, pumpkin and cinnamon and salt and mix to combine.
  4. 4. Add the almonds and pepitas and mix in.
  5. 5. Add the butterscotch chips and mix in.
  6. 6. Transfer the granola to the prepared pan and spread it out over the pan evenly, pressing it down with the spatula.
  7. 7. Bake the granola bars at 325 degrees for 30 minutes and then press down hard with a spatula.
  8. 8. Bake the granola bars for another 20 minutes.
  9. 9. Let them cool completely before slicing them into bars.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

 

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