Pumpkin + Chocolate Chip Granola Bars


More pumpkin! Who’s surprised I’m on a pumpkin kick? Literally no one, I’m sure. But that’s not the point. The point is that I’m typing this with only only nine fingers because I sliced the crap out of my left middle finger using a mandoline (which is the best tool ever, btw, minus the gushing blood) to make these sweet potato chips earlier today.

I really have no way to defend myself except to say that I’m really tired since going back to work and clearly my head is kind of foggy and I’m not totally all there and I’m fairly certain half the time I’m not sure what I’m saying. Or doing. And that’s my pity party for the day I’m done. Totally finished. Who needs ten fingers anyway. Symmetry is overrated. Enjoy these granola bars. 🙂


2 cups rolled oats
1/4 cup almond butter
1/3 cup pumpkin puree (I used canned)
3 tbs maple syrup
1/2 tsp nutmeg
1/4 tsp cinnamon
1 pinch salt
1/2 cup almonds, roughly chopped
1/4 cup dark chocolate chips (or whatever type you prefer)

  1. Line a 5×7 baking sheet with parchment paper.
  2. Mix the first 7 ingredients in a food processor (including the salt.)
  3. When well combined, fold in the almonds and chocolate chips.
  4. Press into prepared baking sheet and freeze for at least one hour before cutting.

*This recipe was inspired by a granola bar recipe I found here.

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