Pumpkin Granola Bars
These pumpkin granola bars are easy to make & the perfect low carb snack for on the go or lunch boxes. They're soft, chewy and made with wholesome, keto, grain free, gluten free and paleo friendly ingredients.
Ingredients
- 1/3 cup drippy almond butter
- 1/4 cup coconut oil
- 2 tablespoons pure pumpkin puree
- 1/4 cup golden monk fruit sweetener OR coconut sugar for paleo
- 1 egg white
- 1 teaspoon vanilla extract
- 2/3 teaspoon pumpkin pie spice
- 1/4 teaspoon Himalayan sea salt
- 1 1/2 cups unsweetened flaked coconut
- 1 1/4 cups sliced almonds
- 2/3 cup chopped pecans
- 1 tablespoon pumpkin seeds (pepitas)
- 1/2 teaspoon sunflower seeds (optional)
- 1/4 teaspoon hemp seeds (optional)
Instructions
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Preheat oven to 350 F. Line an 8 x 8 baking dish with parchment paper sling for easier removal. Set aside.
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In a large pot, add the almond butter, coconut oil, pumpkin puree and monk fruit sweetener over medium heat, while stirring frequently until the monk fruit has dissolved. Remove pot from heat and allow mixture to cool down for 3 minutes.
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Whisk in pumpkin pie spice, salt, vanilla and egg white.
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Stir in flaked coconut, sliced almonds, chopped pecans, pumpkin seeds and optional seeds until combined.
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Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
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Bake in preheated oven for 15-18 minutes, until edges are slightly brown.
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Remove pan from oven and allow to cool completely (I like to place the pan in the freezer so the bars set quicker). Once cooled, use the parchment paper overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles. Bars can be stored in an airtight container or resealable bags in the freezer for up to 3 months.