Chewy Pumpkin Chocolate Chip Granola Bars

Susannah Brinkley

These chewy granola bars are ripe with the flavors of autumn.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Refrigeration 3

Total Time 3 15

Servings bars

Calories 128kcal

Author Susannah Brinkley

2 cups quick-cooking oats such as Quaker Quick 1-Minute Oats (do not use regular old-fashioned oats)
1¾ cups crispy rice cereal such as Rice Krispies
½ cup pumpkin seeds plus 2 tablespoons for topping
¼ cup ground flaxseed flax meal or wheat germ
6 tablespoons unsalted butter
⅓ cup dark brown sugar
¼ cup plus 2 tablespoons honey
1 teaspoon ground cinnamon
1½ teaspoons vanilla extract
¼ teaspoon salt
⅓ cup mini chocolate chips or to taste

Line a 9x13-inch baking pan with aluminum foil and spray gently with non-stick cooking spray.
In a large mixing bowl, combine the oats, rice cereal, pumpkin seeds and flaxseed or wheat germ.
In a large pot, combine the butter, brown sugar, honey and cinnamon. Bring to a boil over medium-high heat, stirring constantly. Lower heat and simmer until the sugar dissolves and the mixture is bubbly and slightly thickened, about 2 minutes. Remove the pan from the heat.
With a wooden spoon, stir in the vanilla and salt, then stir in the oat mixture until well combined. Transfer the mixture to the prepared pan and spread it out evenly. Sprinkle evenly with chocolate chips and pumpkin seeds and press down firmly into the bars with the spatula. With the back of a spoon or rubber spatula, press down firmly to pack in the mixture, or the bars will be crumbly. Place the pan in the refrigerator for 1 to 2 hours to cool.
Once cool, use a sharp knife to cut into 2x6 inch bars. Store in an airtight container in the refrigerator, with parchment paper or foil in between layers.

To make these bars gluten-free, use gluten-free crispy rice cereal and use the flax meal, not the wheat germ. Adapted from Once Upon A Chef

Find more recipes at feastandwest.com