Low Iodine Pumpkin Spice Granola Bars
Total time1 hr 40 min
Prep time15 min
Cook time25 min
4.9(15)
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Learn more →Ingredients
12 servings
For the bars
- 2 cups gluten free oats
- ½ cup pumpkin seeds (pepitas)
- ¼ cup sunflower seeds
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp fine salt
- ½ cup canned pumpkin purée
- ½ cup peanut butter, smooth
- ⅓ cup maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
Spread the gluten free oats, pumpkin seeds, and sunflower seeds on the parchment-lined pan in an even layer. Toast in the preheated oven for 10 minutes, until the oats are lightly golden and fragrant. Transfer to a large mixing bowl.
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