These Pumpkin Cranberry Pecan Granola Bites are an easily portable, healthy snack that will fill you with lots of slow-release energy.
These granola bites were inspired by the Maple Pecan Cranberry Granola Bites I posted on my blog last year. But this time I’ve added pumpkin purée to give it an autumnal twist.
I absolutely love the combination of sweet pumpkin, warming cinnamon, chewy dried cranberries, buttery pecans and crunchy oats.
I also decided to dip them in melted dark chocolate to make them extra indulgent, but you can skip this step if you’re running short on time or find it too much bother. But if you do have the time, I’d really recommend it as the chocolate makes them just that little bit more tasty!
I like to use kabocha pumpkin, which is a Japanese variety of winter squash that is similar to pumpkin but a lot sweeter, and has a smoother and silkier texture. But you can use whatever pumpkin you want, and feel free to use shop-bought pumpkin purée too.
I personally like to cook a whole pumpkin when I have time, purée it all, then divide it up into smaller portions and freeze it. Frozen pumpkin purée is useful not only for healthy snacks like these granola bites, but you can also use it for pasta sauces, soups, risottos, or cakes.
Not only are these granola bites incredibly delicious and insanely moreish, they’re also incredibly quick and easy to make. A lot of shop-bought granola/cereal bar-type snacks are pretty high in sugar, but if you make your own, you can control exactly what you’re putting in them!
Incidentally, they’re also gluten-free, vegan and refined sugar-free (if you omit the chocolate)!
These little granola bites are the perfect healthier treat for Halloween, but would also make amazing edible gifts for Christmas. But of course, you can also enjoy them at any time of the year!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 200g oats (gluten-free if necessary)
- 6 tablespoons maple syrup
- 2 heaped tablespoons smooth almond butter (you can sub with cashew butter)
- 2 tablespoons pumpkin purée (either store-bought or make your own using instructions below)
- 1 handful pecan nuts, roughly chopped
- 1 handful dried cranberries
- 1/2 teaspoon cinnamon
- Optional: 40g dark chocolate (ensure dairy-free if necessary)
- If making your own pumpkin purée, either boil/roast/steam/microwave your pumpkin until soft enough to pierce with a fork. Ensure all skin has been peeled off, then blend until smooth using a stick blender or food processor - alternatively you can use shop-bought pumpkin purée and skip this step
- Preheat oven to 180 degrees
- Place all ingredients in a bowl in any order and mix well until it forms a slightly sticky mixture that can be easily moulded into small bite-sized pieces – add a splash of water or milk (any kind) to help it stick together if necessary
- Use two teaspoons (or your hands) to mould the mixture into 24 equal bite-sized pieces and place on a baking tray lined with greased baking parchment
- Bake in oven for around 15 minutes or until crisp and golden brown
- If dipping in chocolate, first leave the bites to cool on the baking tray
- When they are completely cool, melt the chocolate either in a bain-marie or the microwave and dip the bottom of each of the bites into the melted chocolate
- Once dipped in chocolate, turn them upside down (on the same baking tray you used earlier) until the chocolate has hardened
- Store in an air-tight container in the fridge for up to a few days