Pumpkin Spice Granola Bars

Instructions

1. Step 1

   Heat the oven to 175°C. Line the baking pan with parchment paper, leaving enough overhang to lift out the baked slab.

   Cookware: baking pan, oven, parchment paper

2. Step 2

   Combine the oats, cinnamon, ginger, nutmeg, clove, and salt in the large mixing bowl.

   Ingredients used: 3.0 gr Fine Salt, 4.0 gr Ground Cinnamon, 0.2 gr Ground Clove, 1.0 gr Ground Ginger, 0.5 gr Ground Nutmeg, 240.0 gr Oat

   Cookware: Large Mixing Bowl

3. Step 3

   Whisk the pumpkin, maple syrup, coconut oil, egg, and vanilla extract in the medium mixing bowl until smooth.

   Ingredients used: 45.0 ml Coconut Oil, 1.0 piece Egg, 80.0 ml Maple Syrup, 180.0 gr Pumpkin, 5.0 ml Vanilla Extract

   Cookware: Medium mixing bowl, whisk

4. Step 4

   Pour the pumpkin mixture into the oat mixture and fold until no dry patches remain.

   Cookware: Large Mixing Bowl, spatula

5. Step 5

   Fold in the pumpkin seeds, pecans, and dried cranberries until evenly distributed.

   Ingredients used: 70.0 gr Dried Cranberry, 60.0 gr Pecan, 60.0 gr Pumpkin Seed

   Cookware: Large Mixing Bowl, spatula

6. Step 6

   Transfer the mixture to the prepared pan and press it into a firm, even layer, including the corners.

   Cookware: baking pan, spatula

7. Step 7

   Bake at 175°C until the edges are lightly browned, the center is set, and the internal temperature reaches 74°C.

   Timer: 25 min (fixed)

   Cookware: baking pan, oven

8. Step 8

   Cool in the pan for 15 minutes, then use the parchment to lift the slab onto a wire rack. Cool completely before cutting.

   Timer: 45 min (fixed)

   Cookware: baking pan, parchment paper, wire rack

9. Step 9

   Cut the cooled slab into 12 bars.

   Cookware: Chef Knife