Pumpkin, Almond, Chocolate Granola Bars (Gluten Free)

These perfectly moist and chewy granola bars make a wonderful road trip snack, or pack into a school lunch box for a delightful & healthy homemade treat. From Strands of My Life. Note: These bars are gluten-free, if you skip the optional wheat germ.

• Ready In: 50 mins
• Serves: 16

Ingredients

• 5  cups old fashioned oats (for gf check pckg it hasn't been prepared with equipment which makes products containing gluten)
• 3⁄4 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1  cup brown sugar
• 3⁄4 cup  slivered almonds
• 1⁄2 cup wheat germ (leave out for gluten-free bars)
• 1  cup  dried fruit (I used apricots and cranberries)
• 1⁄2 cup  toasted  seeds (I used sunflower and pumpkin)
• 1  cup pumpkin puree (I boiled a pumpkin, skinned it and pureed it in a food processor)
• 1⁄2 cup applesauce
• 1⁄4 cup honey
• 1 1⁄2 teaspoons vanilla extract
• 1 1⁄2 cups chocolate chips

Directions

1. Preheat oven to 350°F/180°C Butter a 10” by 10” baking pan and line with baking paper.
2. In a large bowl, mix oats, spices, dried fruit, almonds, seeds, choc chips, wheatgerm, and salt together. Set aside.
3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist.
4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. Cool for 15 minutes.
5. Remove from the pan by lifting the parchment paper.
6. Using a sharp knife, cut into bars.