Recipe Image

Pumpkin Granola Breakfast Bars

  • Beginner
  • 24 bars
  • 30 min
Baking Success Or Baking Mess

Ingredients

3 cups Jordans’® Simply Granola (or choose your favourite granola cereal)
½ cup oat flour
1 teaspoon Fleischmann's® Baking Powder
¼ cup ground flaxseed
1 ½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
1/3 cup sugar
1/2 cup Mazola® Canola Oil
1/2 cup Beehive® OR Crown® Golden Syrup
1 cup canned pumpkin (not pumpkin pie filling)
2 eggs, room temperature
1 teaspoon vanilla extract
Crumble Topping:
¾ cup large flake oats
1/3 cup brown sugar
¼ cup melted butter
3 tablespoons oat flour
1 teaspoon ground cinnamon
Equipment
10” x 15” jelly roll baking sheet

Instructions

Preheat oven to 350ºF. Using a

15 x 10” jellyroll sheet pan, grease sides and bottom and line with parchment

paper.


In a large bowl mix together all dry

ingredients. In

another bowl whisk the wet ingredients together. Add to dry mixture, stir well to

combine. In another bowl mix all the

crumble topping ingredients together.


Pour batter onto baking sheet, spread

out evenly. Evenly sprinkle the top with

the crumble mixture. Bake for 40 minutes or until edges start to become

golden, do not over-bake. Allow to cool completely in the pan before

removing, up to one hour. Once cool,

remove from pan to a cutting board and cut into 24 bars. Does not require refrigeration. Best eaten within 3-5 days, or freeze extras

up to one month.


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