Hello! Welcome welcome! I took a nice weekend off, with not a lot of baking or cooking (hello pizza delivery) and a lot of relaxing so I’m ready to break into this week hard! So even though its a holiday for some people today, I’m here serving you these delicious pumpkin spice granola bars or in all actuality homemade lara bars. These babies are gluten-free and can be made vegan by substituting the honey for maple syrup if you so desire. So lets talk granola!
So I made this fantastic pumpkin spice granola a few weeks ago and I made some pretty awesome snacks and treats with it, but! I still had a whole bunch left over. So when I was thinking about what I could possibly make with 4 cups of pumpkin granola I got to thinking about what we usually buy at the grocery store and granola bars jut popped into my mind!
We spend a lot of money in our house on granola bars because both Kory and I eat at least one a day for either a snack or breakfast — so it’s only natural that I would attempt to help our grocery bill and make some from scratch.
These lovely bars are sweet, but not overtly so. Made with all natural sugars and held together with dates and peanut butter these granola bars taste good and are good for you. And the best part?? You don’t have to turn on the oven. So what are you waiting for??? Get in the kitchen and whip these babies up!
Happy Baking!
XO,
Danielle
Pumpkin Spice Granola Bars {Homemade Lara Bars}
Ingredients
- Ingredients:
- For the Granola Bars:
- 4 Cups Pumpkin Spice Granola {link in description box!}
- 1 1/2 Cup Smooth Peanut butter
- 1/2 Cup Honey or maple syrup if making vegan
- 1/2 Cup Pumpkin Puree
- 3/4 Cup Dark Chocolate Chips
- 6-7 Dates; pitted
Instructions
Directions:
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In a sauce pan over medium heat, melt peanut butter and honey together, Stirring occasionally.
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In a food processor or a spice grinder, pulse dates with a tsp of water until smooth.
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Place 4 cups of pumpkin pie spice granola in a large bowl and add warm peanut butter, honey, pumpkin, chocolate chips and dates. Mix to combine.
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Spread in a 13x9 inch pan lined with parchment paper and smooth into a even layer.
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Place in the refrigerator for at least 1 hour to allow to set. Cut into bars and serve slightly chilled.
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Store in the fridge for up to 3 days or at room temperature for 2 days.
