PUMPKIN GRANOLA BARS
Makes 16 bars
45
minutesWhen we spied these Raspberry Granola Bars over at Food 52, we were intrigued. We love how Food 52 calls them granola-almost bars. They want to be a blondie with a crumble topping, and we especially love how the fruit filling nestles between the two.
When you make these, grab a jar of Grinning Jupiter Jammery jam and a 9X9 USA Pan – it makes such easy work of lifting these bars from the pan. We took these for a spin through the Autumn leaves and added a ribbon of our Pumpkin Butter. These are a lovely way to start the day!
Read our Pumpkin Spice Roundup Blog for more pumpkin inspiration!
Ingredients
1 cup pecan halves, chopped
1 1/2 cups all-purpose flour
1 1/4 cups rolled oats
1/3 cup sugar
1/3 cup packed brown sugar
1/2 tsp baking soda
1 1/4 tsp Baker’s Salt
3/4 cup melted butter
2 tsp Hazelnut Flavor
1 tsp Pure Vanilla Extract
1 cup jam or Pumpkin Butter
Instructions
- Heat the oven to 350°F with a rack in the center. Spray a 9-inch square baking pan with nonstick spray. Cut two long strips of parchment and criss-cross them to line the bottom and sides of the pan – and leave an overhang – handles – for easier lifting when the bars are done. Spray the parchment.
- Spread the chopped pecans in a pie plate or on a rimmed baking sheet and toast in the oven until lightly browned and fragrant, about 5 minutes. Let cool.
- Whisk together the flour, oats, sugars, salt, baking soda and cooled pecans in large bowl. Pour in the melted butter and extracts. Stir until well combined.
- Press two-thirds – about 3 cups – of the oat mixture into an even, firmly packed layer on the bottom of the baking pan. Using a spatula, spread the jam or pumpkin butter evenly across the surface stopping short of the edge of the dough. Leave a 1/4-inch border uncovered at the edges. The jam or pumpkin butter will melt and spread closer to the edges on its own. Evenly sprinkle the remaining oat mixture over the jam.
- Bake until the top is golden brown, about 40 minutes, rotating the pan halfway through baking. Let the granola bars cool completely in the pan on a rack, about 3 hours. (If you decide to sneak one while they’re still warm – which we fully support – know that they will be a little crumbly but so good.) Lift up the overhanging ends of the parchment paper and transfer the granola bars to a cutting board. Cut into 2-inch squares. Store in an airtight container at room temperature.
