Pecan Pie Granola Bars

Serves 9

20 Minute Prep Time

By Kim McDevitt, MPH RD on November 1, 2016 , categorized in Snacks

Pecan Pie Bars

Making these pecan pie bars will fill your house with the fall fragrances and get you in the spirit for the upcoming holidays. They’re easy and portable to pack into school lunch bags, and are made from ingredients that you can find easily at any grocery store. You can use traditional rolled oats but quick cook or instant ones help your bars stick together better.

These dreamy granola bars are rich and chewy with deep notes of caramel. Oats, nuts, and rice cereal make them delightfully crunchy and they are something your entire family will be begging for more of.

Ingredients

  • 1½ cups quick cooking rolled oats
  • ½ cup oat flour or any flour of your choice. (You can make your own oat flour by putting rolled oats into the food processor.)
  • 1 cup puffed rice cereal
  • ½ cup brown sugar
  • ½ tsp salt
  • 1 tsp pumpkin pie spice or cinnamon
  • 2 cups pecans, chopped
  • 1 tsp vanilla extract
  • ½ cup melted coconut oil
  • ⅓ cup maple syrup
  • ¼ cup almond butter
  • 2 Tbsp water

Preparation

  1. Preheat oven to 350° F. Line one eight inch baking pan with parchment paper and lightly grease.

  2. In a large bowl combine all dry ingredients including oats, flour, cereal, sugars, spices, and nuts.

  3. Combine vanilla, coconut oil, and maple syrup in a small saucepan or microwave safe dish and warm until all ingredients are melted and combined. Add in almond butter and stir.

  4. Pour contents of bowl evenly into pan and then with greased fingers or spatula spread evenly and press firmly to ensure they are molded into the pan.

  5. Bake for 30 to 35 minutes until bars are browned and bubbling.

  6. Remove from oven and let sit (they will appear soft to touch)

  7. Once cooled, place in refrigerator for an additional 15 to 30 minutes to further set and help prevent crumbling.

  8. Pull parchment to remove bars and cut with a serrated knife.

  9. To store, wrap individually with plastic wrap or place in air tight container. Storing them in the refrigerator helps to keep them crunchy.

  10. Enjoy!

Kim McDevitt, MPH RD

Kim McDevitt works at Vega as a National Educator. A runner, cooking enthusiast, plant-focused flexitarian, Kim has passionately built her career in nutrition. Noticing that her running performances were closely tied to what she was eating, Kim decided to study nutrition and pursue advanced degrees in Dietetics and Public Health, to better understand the power of food in performance. Today, Kim specializes in sports nutrition to enhance athletic performance and focuses on realistic and approachable ways for improving health through educated dietary choices within an active lifestyle.

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