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?
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.
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.
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.
Add the honey and the brown sugar, pumpkin and cinnamon and salt and mix to combine.
Add the almonds and pepitas and mix in.
Add the butterscotch chips and mix in.
Transfer the granola to the prepared pan and spread it out over the pan evenly, pressing it down with the spatula.
Bake the granola bars at 325 degrees for 30 minutes and then press down hard on the granola with a spatula.
Bake the granola bars for another 20 minutes.
Let them cool completely before slicing them into bars.
Wrap individually and store in an airtight container.
Recipe: Pumpkin Butterscotch Granola Bars
Summary: makes 20 granola bars
- -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
- 1. Preheat the oven to 325 degrees, and prepare a 9x13x1” pan with a sheet of parchment paper.
- 2. In a large bowl, combine the oats and the vegetable oil and mix until the oats are well coated.
- 3. Add the honey and the brown sugar, pumpkin and cinnamon and salt and mix to combine.
- 4. Add the almonds and pepitas and mix in.
- 5. Add the butterscotch chips and mix in.
- 6. Transfer the granola to the prepared pan and spread it out over the pan evenly, pressing it down with the spatula.
- 7. Bake the granola bars at 325 degrees for 30 minutes and then press down hard with a spatula.
- 8. Bake the granola bars for another 20 minutes.
- 9. Let them cool completely before slicing them into bars.
Preparation time: 10 minute(s)
Cooking time: 50 minute(s)
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What an awesome flavour combo! Love the sound of these!
Honestly….. I hate pumpkins… but in this case… 😀 I need to try the recipe.. looks yummy
Lol! I think you won’t even taste it! they are so good, I swear!
YUM! I wonder if this would be equally as good as crumbled granola for breakfast? I bet so. Can’t wait till the little one gets all her chompers and can dig in to stuff like this!
Heck yeah they would! Or over vanilla ice cream….
Oh my! Those are just perfect for grandkid weekends…
these look amazing! how did you cut them? sometimes when i try to cut crunchy bars they break into little pieces – help!
these are still a little chewy, so I just cut them with a sharp knife. If you are worried, than slice them at the half way point and then let them keep cooking. When they are done, slice through them a second time.
WOW! I have got to try these! My kids would love them! Great, thanks for the inspiration
no problem Debra!
These look really good – although far too tempting ofr me to have around – I’d eat them before school was finished and then take the apple for the kids!
I know Lucy- it is my constant struggle 🙂
Ok Heather, you have me baking this week! Made that yummy popcorn (minus the cookies, but added m and m’s with melted butterscotch chips), these granola bars ate now baking in the oven as I type this. My daughter also wanted me to add chocolate chips, so I couldn’t say no. And then last night I made the snicker doodle muffins, with only 4 remaining today! I took them to school and shared with my fellow teachers. My own kids ate 1/2 the batch. Thanks for the continued yummy recipes!!! Looking forward to making the slutty brownies.
Thanks so much Angela! So glad hat you are enjoying the recipes 🙂 Those snickerdoodle muffins are ALWAYS a favorite!!
Any nutritional info on these? Calories, fat grams, etc?
These look mouthwatering! One quick question… did you use Old Fashioned Oats or Quick Cooking Oats? I can’t wait to try them!
great question! I used old fashioned and will add that to the notes in ingredients!
Granola bars are my go to travel food; by travel I mean running errands. When my blood sugar gets low I get cranky, so I have to carry snacks (it’s better for everybody if I do). This is a great break from the same old granola bars. Love the flavors!
Amazing! You sent two large bars home for your father , I found half of the second one that he had left for his bike ride. Gone, I snatched and love it. Wow I will make this for the week ahead and his bike ride snack and something for me. Thanks
This is not only great for school lunch, but also for a work snack!
Oh my gosh. These look amazing!
p.s. I am not tired of pumpkin, so keep ’em coming! 🙂
These were terrific! I was going to bring them to qork to share, but may just hoard them to myself.
these bars are perfect. which means i want to eat like, 50 of them.
butterscotch chips – check! love that idea!
I love the flavor of these, even though I cut the sugar, the honey and the butterscotch chips by half. Otherwise they would be crack. But i did find that the outer edges all around burnt and crumbled. The middle stayed fairly chewy. I find all my granola burns. My instinct tells me that the temp is too high. Or do I bake for less time? Your blog is beautiful, by the way!
Sorry Nicole! I can’t totally attest to the burning because it isn’t the same recipe without all the sweeteners. Maybe it is your oven or sheet pan? if your instincts say that you should turn the temp down- turn it down 25 degrees and bake for longer, keeping a close eye on it!
What a fabulous treat! I love the addition of pumpkin seeds as I always add it to my granola.
Just made these last night…wow!! I switched out the veg oil for 80% hazelnut oil and 20% pumpkin seed oil. These are great for my sweet-toothed boys!! Great site!!
thank you Lisa!!
I really enjoy your blog and your amazing photography. These look amazing, I am a sucker for anything pumpkin flavored. I can’t wait to try them!
Thank you so much Tina!
Heather, do you think I can use pumpkin pie spice instead of puree?
These look amazing, but I don’t have puree and wanted to bake this tomorrow morning.
These look lovely! Do you think I could use coconut oil in place of the vegetable oil?
YES! absolutely Bre!
Made these and they were delicious.
thank you Donna!! that makes me so happy!
My kitchen smells amazing. Can’t wait to try one!
Oh good Kari! I hope you love them!