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Deliciously soft & chewy, pumpkin granola bars with pecans & chocolate. Vegan, gluten free & perfect for Fall!

And so the pumpkin recipes begin!

I have a few awesome pumpkin themed recipes planned, and this is the first.

In case you haven't gathered, I am a massive pumpkin fan. There is just something about their cute pudginess that makes me smile.

I love going to the local pumpkin patch to pick my pumpkins. Pumpkins as far as the eye can see in all directions! My son is past wanting to decorate pumpkins for Halloween, and in his words wouldn't be seen dead at a pumpkin patch so I tend to go alone, or drag my poor husband along for company.

I will never be too old for pumpkins!

Once I have my pumpkin stash, I tend to make my own puree as I need it. I literally just cut my pumpkin in half, scoop out the seeds and place the two halves face down on a baking sheet covered with either baking parchment or a Silpat. I then roast on 380 until soft. Once the pumpkin has cooled down I scoop out the soft flesh and store it in mason jars in the fridge until it is needed. If you can't be bothered to do this then canned puree works just as well in this recipe.

These Pumpkin Granola Bars with Pecans & Chocolate are deliciously soft and chewy. The crunchy pecans add great texture and the flavour goes so well with pumpkin. The bars themselves aren't too sweet so if you decide to make them without the chocolate then you might want to add a little more sugar (1 -2 tablespoons more max). With the added chocolate drizzle the balance of sweetness is perfect.

I would love to hear what you think of these Pumpkin Granola Bars with Pecans & Chocolate so please leave your comments below. If you are on Instagram feel free to share your pictures with me (@avirtualvegan). I love to see your versions of my recipes. Add the hashtag #avirtualvegan so I don't miss them!

Pumpkin, Pecan & Chocolate Granola Bars Melanie McDonald Deliciously soft & chewy, chocolate drizzled pumpkin & pecan granola bars. Vegan, gluten free & perfect for Fall! 5 from 1 vote Print Recipe Pin Recipe Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Course Snacks Cuisine vegan Servings 10 bars Calories 240 kcal Ingredients 1x 2x 3x Dry ingredients 180g / 2 cups rolled oats 180g / 2 cups rolled oats

3 tablespoons ground flax seeds (you could sub these for chia seeds) 3 tablespoons ground flax seeds (you could sub these for chia seeds)

½ teaspoon salt ½ teaspoon salt

1 teaspoon pumpkin spice (see recipe notes) 1 teaspoon pumpkin spice (see recipe notes)

40g / ⅓ cup pecan nuts , chopped 40g / ⅓ cup pecan nuts , chopped

3 tablespoons coconut sugar (any other granulated sugar will also work) 3 tablespoons coconut sugar (any other granulated sugar will also work) Wet ingredients 4 tablespoons cashew butter , or almond 4 tablespoons cashew butter , or almond

112g / ½ cup unsweetened pumpkin puree 112g / ½ cup unsweetened pumpkin puree

4 tablespoons / ¼ cup brown rice syrup (see recipe notes) 4 tablespoons / ¼ cup brown rice syrup (see recipe notes)

1 tablespoon blackstrap molasses (if you don't have blackstrap molasses add an extra tablespoon of rice syrup instead) 1 tablespoon blackstrap molasses (if you don't have blackstrap molasses add an extra tablespoon of rice syrup instead) For the chocolate drizzle 90g / ½ cup dairy free chocolate chips 90g / ½ cup dairy free chocolate chips

2 tablespoons non dairy milk 2 tablespoons non dairy milk INSTRUCTIONS Preheat oven to 350°F Preheat oven to 350°F

Line a 8 x 8 pan with baking parchment so it hangs over the sides. Line a 8 x 8 pan with baking parchment so it hangs over the sides.

Add all the dry ingredients EXCEPT the sugar to a large bowl and stir well. Add all the dry ingredients EXCEPT the sugar to a large bowl and stir well.

Add all the wet ingredients and the sugar to a small saucepan. Add all the wet ingredients and the sugar to a small saucepan.

Heat over a medium heat, stirring frequently until everything has melted and is well combined (this takes a couple of minutes). Heat over a medium heat, stirring frequently until everything has melted and is well combined (this takes a couple of minutes).

Pour the liquid ingredients into the dry and stir really well. Pour the liquid ingredients into the dry and stir really well.

Pour into your prepared tin and press down evenly all over. Pour into your prepared tin and press down evenly all over.

Add to the preheated oven and bake for 20 minutes. Add to the preheated oven and bake for 20 minutes.

Remove and leave to cool in the tray for 30 minutes. Remove and leave to cool in the tray for 30 minutes.

Cut into 10 pieces. A pizza cutter works very well for this. Cut into 10 pieces. A pizza cutter works very well for this.

Add the milk and chocolate chips to a small bowl and melt gently over a pan of simmering water or very carefully in the microwave. Add the milk and chocolate chips to a small bowl and melt gently over a pan of simmering water or very carefully in the microwave.

Drizzle over the top of the bars and refrigerate until set. Drizzle over the top of the bars and refrigerate until set. NOTES If you want to make the granola bars nut free then omit the pecans and add 1/3 cup of extra oats or some pumpkin seeds to compensate. If you cannot get hold of rice syrup then agave nectar would be a good substitute. Also in the UK Golden Syrup would work. If you use any of these substitutions I would omit the sugar from the recipe as they are all sweeter than rice syrup. Here If you cannot get Pumpkin Pie Spice where you are, it is very simple to make yourself and great for adding to all sorts of baked goods like apple pies or cakes.is a very simple recipe which uses the same ingredients as my pumpkin pie spice and you probably already have the spices in your store cupboard. These granola bars are best stored in an air tight container in the fridge. They will keep for a couple of weeks that way. NUTRITION Serving: 1 bar Calories: 240 kcal Carbohydrates: 34 g Protein: 5 g Fat: 10.5 g Sodium: 135 mg Fiber: 4 g Sugar: 14 g Vitamin A: 1000 IU Vitamin C: 0.8 mg Calcium: 30 mg Iron: 2 mg Nutritional information is provided for convenience & as a courtesy only. The data is a computer generated estimate so should be used as a guide only. Tried this recipe? Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan Get my Top 10 reader's favourite recipes e-Cookbook FREE!