Ingredients
Scale
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 2 tablespoons almond butter
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/3 cup almond meal*
- 1/2 cup roughly chopped, dried, sweetened cranberries
- 2 cups almonds, roughly chopped
- optional: 1 tablespoon chia seeds
Instructions
- Preheat the oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper with enough overhand. Set aside.
- In a large bowl, whisk together the honey, vanilla, almond butter, pumpkin puree, cinnamon, and pumpkin pie spice. Fold in the almonds, dried cranberries, and almond meal until combined.
- Transfer to the prepared baking pan and press very firmly. You want it packed extremely tight. Bake for 22-25 minutes. Remove from the oven and allow to cool completely in the pan on a wire rack for at least 1 hour, then transfer to the refrigerator to chill for at least 1 more hour. I typically leave it in for a few hours — this allows the bars to firm up.
- Remove bars from the pan using the excess parchment overhand and cut into desired bars. Individually wrap each bar in plastic wrap or parchment. Store in the refrigerator for up to 2 weeks.
- Make ahead: These bars are freezer friendly. After wrapping individually, place into a large ziplock bag and freeze for up to 3 months. Thaw before eating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, snacks