Pumpkin Cranberry Walnut Gluten Free Granola Bars

granolabarscutThat Sweet Cranberry Pecan granola recipe was sooo tasty I had to make it again. But this time I adjusted the ingredients to reflect that of the season…pumpkin with walnut! It’s very similar to my homemade gluten free Sweet Cranberry Pecan granola, clusters, or bars recipe, but I with just a few additions (pumpkin and more spices) and adjustments (1/2 cup more oats, walnuts instead of pecans, 1/4 cup more cranberries, 2 TBsp more oil).

    Makes 10 cups

Dry Ingredients
4 cups gluten free oats
1.5 cups raw walnut halves, broken in half
1 cup unsweetened coconut flakes
1.25 cup sweetened dried cranberries
1/2 cup raw pumpkin seeds
1/4 cup flaxseed meal
1/4 cup hemp hearts
1 tsp cinnamon
1.5 tsp freshly ground sea salt
1/2 tsp pumpkin pie spice
1/4 tsp ground cloves
1/8 tsp nutmeg

Liquid ingredients
3/4 cup organic brown rice syrup
1/3 cup honey (if you’re vegan use your favorite honey alternative like agave)
1/2 cup pumpkin + sweetener (I used 20 Vanilla Sweet Drops and 3 Tbsp organic pure maple syrup). But if don’t have those I suggest to either double the honey or add 1/4 cup of sweetener – could be sugar, brown sugar, maple syrup, coconut sugar, stevia….)
1/4 cup safflower oil
1.5 tsp vanilla extract
1 tsp butter extract (optional but if you like healthy baking I highly recommend picking some up–a great way to add some butter flavor when not using butter!)

 

Directions
Preheat oven to 350 degrees F and line a rimmed cookie sheet with a silpat or parchment paper. In a large bowl mix together well the dry ingredients. Mix the liquid ingredients in a separate bowl. Pour liquid mixture into dry mixture and stir until coated evenly.

For bars or clusters:
Press mixture very firmly & evenly onto sheet. For bars, bake 20 mins then rotate pan, firmly press down with spatula, and bake for 20 additional minutes, remove, cool completely, then cut into bars. For clusters, bake 20 mins then, by using a spatula and breaking into large portions, flip the entire batch over. Bake an additional 15 mins, cool, once cooled completely break into clusters with clean hands. Store in an airtight container for up to about 10 days.

For granola:
Spread mixture onto sheet and bake for 20 mins. Stir mixture around then bake for another 15. Cool and store in an airtight container for up to about 10 days.

prebakedgranola granolainpangranolaclusters

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