Pumpkin Granola Bars make the perfect healthy grab-and-go snack. Best of all, they’re no bake and easy to customize with your favorite add-ins and made with wholesome ingredients with no refined sugar.
Melt nut butter, coconut nectar and coconut oil in a large saucepan over medium heat or in a large microwave-safe bowl in the microwave.
Allow to bubble and simmer for 1 minute, until mixture has thickened, while continuously stirring (to avoid burning and sticking). If you're not a fan of cashew butter, feel free to switch it out with your favorite nut or seed butter.
Once thickened, remove from heat. Stir in the vanilla, pumpkin pie spice, pumpkin puree, oats, shredded coconut and chopped cashews.
Transfer the mixture into the prepared pan and press down VERY firmly and flatten with a flat spatula until tight and compressed. Press in the reserved cashews evenly along the bars. Add other add-ins of your choice - I added dried blueberries, apricots, banana chips and papaya to one batch and then left the other batch plain.
Place in the freezer (or fridge) until hardened, about 1 hour.
Once the bars are set, use parchment paper to lift out from the pan. Slice into even bars.
Bake granola bars in preheated oven at 325 F for 30-35 minutes, or until edges are golden brown.
**if you don't have pumpkin pie spice - sub in 1/3 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon cloves and 1/8 teaspoon nutmeg