Pumpkin Spice Granola Bars

Gluten, soy, dairy, egg free, vegetarian

This is a nice switch from making our usual chocolate energy bars. I enjoy making this one at the start of the Fall season.

A great addition to your kid’s lunch box or for an afterschool snack

Ingredients

• 1 cup GF/organic rolled oats, processed in food processor
• 1/3 cup almond flour
• 1 cup raw almonds (chopped by hand or in food processor)
• 1/2 cup pitted medjool dates, ground in food processor to look more like a paste
• 2 T pure honey
• 1 T. vanilla extract
• ½ cup dried cranberries
• 1/4 cup canned pumpkin
• 1 t. pumpkin pie spice
• Dash sea salt

Directions

1. Process the oats if you have not already and transfer to a medium size bowl. Add in the almond flour. Process or chop the almonds and add this to the bowl. Then process the pitted dates until they form a paste and add this to the bowl. Add to the bowl the rest of the ingredients and blend well. (if dry and not holding together, you can add in more pumpkin and a bit more honey).
2. Press into an 8×8 pan and bake at 300 degrees F. for 25-30 minutes.

Note: Mine was a bit dry and I did need to add a few heaping tablespoons of extra canned pumpkin