Thank goodness I came back before pumpkin spice said good-bye! I’ve been dreaming about these Pumpkin Spice Granola Bars since September.
Yes, dreaming, night and day. It’s like they’ve been haunting me.
In a good way. Haunting my thoughts and making my mouth water.
Some might say I’m obsessed, but I like to think of it as passionate thoughts. I’m a foodie, I have to be passionate about food!
Especially Fall foods.
And pumpkin spice.
Yes, I’m the kind of person who looks forward to Fall just for the pumpkin spice flavors.
Hate me if you want.
But if you love pumpkin spice like I do, then you know what I’m talking about and we’ve got to stick together on this!
Anyways, back to these dreamy Pumpkin Spice Granola Bars.
I’ve teamed up again with San Francisco Salt Co, using their Fleur de Sel French Sea Salt.
If you’re not aware, Fleur de Sel is considered the caviar of Salts.
Harvested naturally from the sea, it retains its natural moisture, trace minerals, and adds a richness to foods, unlike your everyday table salt.
Many like to use Fleur de Sel as a finishing salt to flavor food right before serving, just like I have here with my Pumpkin Spice Granola Bars.
A sprinkle of Fleur de Sel salt over the top of these granola bars brings out their amazing flavor.
A mixture of sweet and salty mixed with crunchiness makes for one happy mouth!
Not only are these granola bars peanut butter-free, but they’re also refined sugar-free, gluten-free, vegetarian, and paleo friendly.
Plus, they’re chock full of good stuff like almonds, cashews, sunflower seeds, pepitas, chia seeds, coconut oil, and dried fruits.
Eat them as a snack, for breakfast, or for lunch, like I did today.
Hey, somebody has to test them before I share with y’all!
As always, if you do make these Pumpkin Spice Granola Bars, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen!
- 1 and 1/2 cups honey
- 3 Tablespoons coconut oil
- 2 Tablespoons pure pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 2 and 1/2 cups old fashioned oats
- 3/4 cup dried apple chips, broken into bite-size pieces
- 1/2 cup dried cranberries
- 1/2 cup dried cherries
- 1/2 cup sliced almonds
- 1/2 cup whole almonds, unsalted
- 1/2 cup whole cashews, unsalted
- 1/2 cup pepita seeds, unsalted
- 1/4 cup roasted, unsalted sunflower seeds
- 4 Tablespoons chia seeds
- 1/2 cup unsweetened coconut flakes
- 3/4 teaspoon SF Salt Co Fleur de Sel French Sea Salt
- Small sauce pan
- Wooden spoon
- Candy thermometer
- Prepare 8" x 8" pan by wiping with coconut oil. Line with parchment paper, letting paper overhang edges of pan. Set aside.
- In a large bowl, add oats, apple chips, cranberries, cherries, sliced and whole almonds, cashews, pepita seeds, sunflower seeds, chia seeds, coconut flakes, and 1/4 teaspoon Fleur de Sel salt. Stir together until mixed. Set aside.
- Add honey, coconut oil, pumpkin pie spice, and cinnamon into a small sauce pan over medium heat.
- Bring to a boil, stirring continuously so mixture doesn't burn. Once boiling, lower temperature between medium and low, with it being closer to the medium. I wish I could tell you the exact temperature, but I just kept it between the two temperatures, lowering when it got too hot and turning up when it wasn't heating up enough.
- Continue to stir mixture until it reaches 260 degrees (Hard Ball).
- Once temperature reaches 260F degrees, remove pan off stove top.
- Let cool for about 1 minute, then slowly pour 2 Tablespoons of maple syrup into mixture, stirring well. Slowly add maple syrup, a couple Tablespoons at a time, stirring between each addition until all maple syrup is added to honey mixture.
- Pour syrup mixture over oats, nuts, and dried fruits.
- Stir with wooden spoon, incorporating syrup mixture throughout oats mixture.
- Immediately spoon into prepared pan, pressing down with wooden spoon. At this time, mixture should be cool enough to use your hands to press flat into pan.
- Sprinkle additional 1/4 to 1/2 teaspoon SF Salt Co Fleur de Sel French Sea Salt over granola bars to desired taste.
- Using a heavy-duty knife, cut into squares.
- Place into refrigerator to cool.
- When ready to serve, remove from refrigerator and sit out on the counter for about 10 minutes. Remove granola bars from pan as a whole, by lifting edges of parchment paper.
- Using a butter knife, run knife along pre-made cuts and pull apart granola bars. Enjoy!
- Store in air-tight container for up to 1 week in your refrigerator.
Disclaimer ~ No monies were exchanged between SF Salt Co and myself. I received a sample of SF Salt Co Fleur de Sel French Sea Salt for use in a recipe. As always, recipe, opinions, and statements are 100% my own.
All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.