These fall harvest granola bars were a spur of the moment idea I had, inspired by a Bob’s Red Mill ad for quinoa granola bars. I just saw the colors in the ad’s recipe and knew I’d recreate them eventually. When “eventually” arrived, Danika of Danika Lynn Co. and I planned a cooking/lifestyle shoot I saw this as not only my opportunity to test my recipe idea but to also have the pretty colors photographed. This post’s photos are courtesy of Danika!
If cinnamon rolls are the official breakfast of Christmas morning, these bars are like the official breakfast of Thanksgiving morning. Not that we need breakfast on a full day of binge eating, but hey. They’d fit the part.
Besides that they’re pretty for serving to friends and fam, they’re a pretty overall healthy and whole-food-ingredient recipe, which could be converted to a raw vegan recipe with a few easy swaps (raw nut butter, extra to compensate for the absent brown rice syrup, raw nuts and fruit, and raw chocolate)!
If you’re vegan and don’t have brown rice syrup as a pantry staple, you need to buy a jar and give it a shot. I bet you’ll be hooked. It’s the absolute closest thing to honey we’ve used and it works perfectly as a honey substitute for converting non-vegan recipes to vegan! I just used it in a bread recipe today, and while I’m not entirely sure what honey does for bread, the recipe turned out perfect, sooo… :’D Then again if you don’t find yourself using maple syrup or needing a honey replacement a lot you might not find a use for it. I’m one of those who love to make EVERY non-vegan recipe vegan, so I use it a lot!
Quick Fall Harvest Granola Bars
- 1 fresh pear
- 1/3 cup walnuts or pecans
- 1/2 cup pistachios
- 3 cups gluten free oats
- 1/3 cup dried cranberries
- 1 tbsp cinnamon
- 1 oz chocolate Esspresso-infused dark chocolate is ideal if you can find it! Seattle Chocolate Company makes a bar.
- 1 1/2 cups smooth nut butter
- 1 cup brown rice syrup
- Dice pear into fine pieces. The smaller the dicing, the better the bars will hold together in the end
- Lightly chop nuts
- In a large bowl, toss together oats, nuts, pear, cranberries, and cinnamon
- Add nut butter and brown rice syrup to the mixture
- Combine thoroughly, ensuring all of the dry mixture is covered evenly
- Prepare a 9" baking pan by lining with parchment paper, being careful to leave about an inch of overhang around the edges of the pan
- Wet hands and press granola mixture into pan firmly
- Melt chocolate by microwaving in 10 second intervals, stirring between each one
- Drizzle chocolate generously over the mix
- Refrigerate 10-15 minutes
- Lift the pressed mix from pan using the parchment paper and carefully slice into 8 bars. Tip: Wetting the knife before slicing helps, as does using a large knife and pressing into bars then lifting directly up instead of dragging the knife.
If you make the fall harvest granola bars, tag me or send me a pic! I love seeing how you put your touch on these recipes!