This pumpkin spice granola bark is a delicious treat for Fall! It’s portable, sweet, and filled with whole grain goodness.
It’s been a long time since I made a sweet treat at home. Dessert just isn’t at the top of my list of things to cook or bake these days. I’m trying hard to manage my blood sugar and hopefully take off the few pounds I put on when we moved across the country. So dessert has been pretty far from my mind.
But… I have a 12 year old boy who has a 22 year old sweet tooth, and while I work hard to make sure he doesn’t get too much, sometimes, you just have to give in. So I made this for him while he was at school and he was a happy kid when he got home. We both were, because I wasn’t going to make all this and not have a couple of bites myself. I’m human, after all. And since it was all clean eating, healthy ingredients, I didn’t mind the rare treat one bit.
HOW TO MAKE GRANOLA BARK
Making granola bark is a simple process. You combine the dry ingredients in one bowl, the wet ingredients (which you heat) in another bowl, and then combine them. The only exception is the egg, which gets mixed in with the dry ingredients before the wet ingredients are added. The egg provide a nice crispiness along with enough oil/fat from the yolk to give good coverage. If done right, this bark should be nice and crisp.
You can use a larger pan and spread this out thinner for thinner bark. Just don’t go less than between about a 1/4 inch and a 1/2 inch. Otherwise it won’t stick together well. Mine was a generous 1/2 inch when done.
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GRANOLA BAR RECIPES:
PUMPKIN SPICE GRANOLA BARK RECIPE
Pumpkin Spice Granola Bark
- 2 cups rolled oats (not the quick-cook kind)
- 1/2 cup chia seeds
- 1 cup raw cashews (finely chopped)
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 tsp. salt
- 1 tbsp. pumpkin pie spice (see recipe link above to make your own)
- 1 large egg
- Preheat oven to 325 F. and line a quart-size baking sheet with parchment paper.
- Combine the oats, chia seeds and cashews in a large mixing bowl and set aside.
- In a small pot, combine the maple syrup, coconut sugar, salt and pumpkin pie spice. Bring the sugar mixture to a boil, whisking often, then immediately remove from heat, whisking vigorously. Allow the sugar mixture to cool to room temperature.
- Crack your egg into the bowl of oats.
- Mix everything extra well so the ingredients are well coated in the egg.
- Once the sugar mixture has cooled, pour it into the oats.
- Mix well to combine.
- Pour the oats onto a parchment lined cookie sheet.
- Flatten the surface of the oats and compress them slightly as you do.
- Bake for about 50 minutes, remove from oven and cool fully. You can put it in the fridge for about an hour after it's cooled to a tolerable heat, if it still feels soft. Once fully hardened, break it into pieces
- Once fully hardened, crack the granola bark into pieces and enjoy.