Need a snack on the run or something healthy and energizing the kids can bring to school? Unlike store-bought bars, our dehydrated Pumpkin Pecan Granola Bars are made with 100 percent whole food ingredients using dates as a sweetener, healing spices (not flavoring!), and whole pumpkin and pecan. Customize them by adding your favorite flavors, like vegan chocolate chips or dried apricot or apples.
Yields10 ServingsPrep Time10 minsCook Time6 hrsTotal Time6 hrs 10 mins
Ingredients
2cupsorganic rolled oats
1 ½tspground cinnamon
½tspground ginger
⅛tspnutmeg
⅛tspsalt (optional)
¼cupalmond butter (or tahini)
½cuppumpkin puree, cooked and puréed from fresh or BPA-free canned (pumpkin only)
2tbsphemp seeds
4dates (pitted)
2tspvanilla extract
½cuppecans (optional) chopped, or pumpkin seeds
Directions
1
Add 1 cup oats (reserve the other half for later), cinnamon, ginger, nutmeg, salt (if using), almond butter, pumpkin puree, hemps seeds, dates, and vanilla extract to a food processor.
2
Blend until a dough-like texture forms.
3
Transfer the mixture to a medium-sized mixing bowl. Stir in the remaining 1 cup oats and chopped pecans, if using. Set aside.
4
On a clean counter surface, roll or press the dough out, with clean hands, so it’s 10x10” and approximately ½” thick. With a pizza cutter or sharp knife, cut in half so you have two 10x5” pieces. Cut each half into 5x2” granola bars. You should have 10 granola bars.
5
For a crispy bar, dehydrate at 148–158 degrees F for 6–8 hours, flipping halfway through. For a chewy granola bar, dehydrate at 118–122 degrees F for 4–6 hours, flipping halfway through.
Chef's Notes
Substitutions Use another nut or seed butter in place of almond butter, such as peanut butter or sunflower butter.
Substitute 4 tablespoons of maple syrup for dates.
Nut-free Use pumpkin seeds, flax seed, or sunflower seeds in place of pecans.
Traditional Oven Directions Heat oven to 170 degrees F or to your oven’s lowest temperature setting. Line a baking sheet with parchment paper. Evenly space the granola bars on the baking sheet. Dehydrate for 6–8 hours, flipping halfway through.
Storage Store leftovers in an airtight container at room temperature in a cool, dark, and dry place for up to three months. If you opt for chewy granola bars, be sure to store them in an airtight container in the refrigerator, for up to two weeks.
Ingredients
2cupsorganic rolled oats
1 ½tspground cinnamon
½tspground ginger
⅛tspnutmeg
⅛tspsalt (optional)
¼cupalmond butter (or tahini)
½cuppumpkin puree, cooked and puréed from fresh or BPA-free canned (pumpkin only)
2tbsphemp seeds
4dates (pitted)
2tspvanilla extract
½cuppecans (optional) chopped, or pumpkin seeds
Directions
1
Add 1 cup oats (reserve the other half for later), cinnamon, ginger, nutmeg, salt (if using), almond butter, pumpkin puree, hemps seeds, dates, and vanilla extract to a food processor.
2
Blend until a dough-like texture forms.
3
Transfer the mixture to a medium-sized mixing bowl. Stir in the remaining 1 cup oats and chopped pecans, if using. Set aside.
4
On a clean counter surface, roll or press the dough out, with clean hands, so it’s 10x10” and approximately ½” thick. With a pizza cutter or sharp knife, cut in half so you have two 10x5” pieces. Cut each half into 5x2” granola bars. You should have 10 granola bars.
5
For a crispy bar, dehydrate at 148–158 degrees F for 6–8 hours, flipping halfway through. For a chewy granola bar, dehydrate at 118–122 degrees F for 4–6 hours, flipping halfway through.
