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Soft and chewy Spiced Pumpkin-Raisin Granola Bars filled with texture and fall flavours – Pumpkin puree, warm spices, California raisins, & toasted oats.
2 cups old fashioned large flake oats
1/3 cup pumpkin puree
1/4 cup butter, melted
1 can (300ml) sweetened condensed milk
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 cup California raisins
1/2 cup pumpkin seeds
1/2 cup slivered almonds
Preheat oven to 350° F. On a parchment-lined metal baking sheet, bake oats for 20 minutes until golden, stirring every 5 minutes. Set aside.
Line an 8-inch square baking dish with parchment paper and set aside.
In a large bowl, whisk pumpkin puree, melted butter, sweetened condensed milk, vanilla extract and pumpkin pie spice until well combined.
Add toasted oats, California raisins, pumpkin seeds and slivered almonds and mix until well combined.
Add oat mixture to the baking dish and press down firmly. Bake for 20-25 minutes, until edges are golden.
Let cool completely before removing from pan and slicing bars.
Store in an air-tight container refrigerated for up to a week or freezer for up to a month.