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Pumpkin Granola Bark

A delightful treat combining autumn flavors and a satisfying crunch, perfect for breakfast or a snack. This healthier alternative contains oats, pumpkin, and seeds, making it great year-round.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 12 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Granola Ingredients
  • 3 cups Rolled Oats
  • 1/4 cup Chia Seeds
  • 1/4 cup Ground Flax Seeds
  • 1/4 cup Brown Sugar or Coconut Sugar Can substitute based on dietary preference.
  • 1/4 cup Pumpkin Puree
  • 2 tablespoons Pumpkin Pie Spice
  • 1/3 cup Maple Syrup Can also use honey or agave syrup.
  • 1/2 cup Coconut Oil, melted
  • 2 teaspoons Vanilla Extract
  • 1 9 ounce bag Chocolate Chips Use dairy-free for a vegan option.
  • 1 tablespoon Coconut Oil For melting chocolate.
  • 1/2 cup Pumpkin Seeds

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix all the granola ingredients until fully combined.
  3. Transfer the mixture to the lined baking sheet and spread it into an even layer with a spatula lightly sprayed with coconut oil to prevent sticking.
Baking
  1. Bake for 24 minutes, rotating the tray at the 12-minute mark for even cooking.
  2. Once done, allow it to cool completely.
Chocolate Topping
  1. Melt chocolate chips and the additional tablespoon of coconut oil in a bowl using a microwave or double-boiler method.
  2. Spread the melted chocolate over the granola and sprinkle pumpkin seeds on top.
  3. Freeze for 20 minutes until the chocolate sets.
  4. Once set, break it into pieces and enjoy!

Notes

To keep it fresh, store leftovers in an airtight container in the refrigerator for up to one week or in the freezer for up to two months. For an extra indulgent experience, pair with a drink like a pumpkin cream cold brew.