Pumpkin-Chia Seed Granola Bars

There’s nothing better than a good ol’ fashioned granola bar. One filled with oats, seeds, a little sweetener and peanut butter. It’s the perfect accompaniment to warm tea or coffee in the morning, or to have as a pick-me-up as a snack.

Many of the packaged bars, unfortunately, are total crap. They’re full of sugar, chemicals and other additives. It really defeats the purpose of having a “healthy” bar when it’s loaded with tons of ingredients that are unrecognizable and actually UNhealthy!

These little bars, however, have just a few, pure ingredients and are definitely good for you!

I took a 3-ingredient recipe that I found on my Pinterest feed (you know the suggestions from someone you don’t even follow that have just a graphic and are like, “Hey girl, this is just for you, you should try this.” And I’m all like, “Thanks Pinterest for infiltrating my mind as I WAS considering making granola bars. How’d you know that?! Creepyyyyyy.”)

Anywho… this was the pic. I used this formula of ingredients, but modified the oats (3 cups was just too much), used cleaner ingredients and added in some superfoods to kick it up a notch.

I chose organic, raw, shelled pumpkin seeds because it’s officially “Pumpkin Season,” along with my favorite chia seeds.

That combo created a protein bar full of zinc, plant based omega-3’s, magnesium, potassium and fiber.

It’s the perfect bar for kids AND adults to serve as breakfast, a snack, or a post-workout treat.

These are technically no-bake bars, but I did take an additional step to melt the peanut butter and raw honey on the stove for a second, just to get that batter nice and creamy which, in turn, makes it easier to mix.

I stirred in my gluten-free oats, chia and pumpkin seeds, then some dairy free chocolate chips because… why not?

I lightly coated an 8×8 Pyrex pan with coconut oil and pressed the mixture firmly into the pan.

I popped the pan into the refrigerator and in one hour flat…

I had soft, chewy bars that were sweet, nutty and amazing in texture.

I could not believe how well these turned out. I’ve made different kinds of bars before, ones you bake, ones you freeze, and these really raised the bar!

You can certainly change up the seeds or do a combo you like, but I’m telling you this particular combo, from the peanut butter to the nuts, is a winner for all mankind.

Without further ado… here’s what you’ll need for my gluten-free, dairy-free, refined sugar-free granola bars.

Pumpkin-Chia Seed Granola Bar Ingredients:

2 c. Bob’s Red Mill gluten free oats
1 c. unsweetened, unsalted natural peanut butter
1/2 c organic raw honey
1/3 c. pumpkin seeds
1/3 c. dairy free chocolate chips
1 Tbsp chia seeds
1 tsp non alcohol vanilla
3 dashes of cinnamon (about 1/8th tsp)

Directions:

1. On low heat, melt peanut butter and honey in a small saucepan on the stove. Once melted remove from heat and stir in vanilla. **Do not let mixture boil. Just get it warm enough to where it’s all melted together and soft.
2. Transfer peanut butter/honey/vanilla mixture into a medium mixing bowl.
3. Add one cup of oats to the mixing bowl and stir, then stir in the remaining cup of oats. Lastly, stir in your chia seeds, pumpkin seeds, dairy free chocolate chips and cinnamon. Make sure everything is mixed well.
4. Lightly grease an 8×8 pyrex pan with coconut oil.
5. Pour oat mixture into pan and firmly press down (with hands or the back of a large spoon) until bars are packed and mixture looks even. **I did not cover the entire pan. I poured the mixture in all but 1/4th of the pan and used my spoon to make a straight edge. You CAN cover entire pan, bars might be slightly thinner.
6. Place in refrigerator for 1 to 2 hours, or until bars are firm.
7. Serve.
8. You can store and serve these from the refrigerator. If you want room temperature bars, place on countertop 10 minutes prior to serving.

*Yields roughly 12 bars (cut in squares)

~NOTES~

*Here’s the exact ingredients I used:

*You can use a 9×7 baking pan as well, bars will be slightly thicker.

*Make sure your melted peanut butter and honey have cooled before you stir in the oats and chocolate chips, otherwise your chips will melt slightly. It still tastes great, you just won’t have the texture of a chocolate chip.