There is nothing better than curling up with a cozy latte and a pumpkin-filled snack on a crisp fall day, and when it comes to pumpkin-filled snacks, Trader Joe's takes the cake. But what if we could make the same Trader Joe's treats that we know and love, at home, with better-for-you ingredients? That's right, my Copycat Trader Joe's Pumpkin Granola Bark is a riff off of one of their new fall treats, but is made with rolled oats, a medley of seeds, and a creamy dairy-free chocolate coating for a treat that is perfect for those cozy fall days!
Ingredients
For the Granola:
- 3 Cups Rolled Oats
- ¼ Cup Chia Seeds
- ¼ Cup Ground Flax Seeds
- ¼ Cup Brown Sugar or Coconut Sugar
- ¼ Cup Pumpkin Puree
- 2 Tablespoons Pumpkin Pie Spice or make your own!
- ⅓ Cup Maple Syrup
- ½ Cup Coconut Oil melted
- 2 Teaspoons Vanilla Extract
For the Topping:
- 1 9 Ounce Bag Chocolate Chips
- 1 Tablespoon Coconut Oil
- ½ Cup Pumpkin Seeds
Instructions
- To make this granola, start by preheating your oven to 325 F and line a baking sheet with parchment paper. Then, set it aside.
- Next, add all of the granola ingredients to a large bowl and mix until they're fully combined.
- Once they're mixed together, transfer the granola mixture to the lined baking sheet and use a spatula to spread the granola out into an even layer. You may want to spray the spatula lightly with coconut oil to ensure that the granola doesn't stick to it. You'll want to ensure that the granola is packed tight enough that you'll be able to break it apart into clusters, once it's done.
- Bake the granola bark for 24 minutes, being sure to rotate the tray at the 12 minute mark so that the entire granola cooks evenly.
- Once the granola is finished cooking, remove it from the oven and allow it to cool completely. This is super important!
- While the granola is melting, prepare the chocolate topping. Add the chocolate chips and coconut oil to a small bowl and microwave them together in 2-3, 30 second increments, until the chocolate is fully melted. Be sure to stir the chocolate in-between each increment, so that the chocolate and coconut oil are fully incorporated. You can also do this on the stove, if you prefer, by using the double-boiler method.
- Once the granola is fully cool, pour the melted chocolate on top and use a knife or rubber spatula to spread the chocolate out evenly across the top of the granola. Then, sprinkle pumpkin seeds across the top of the chocolate layer.
- Finally, place the granola into the freezer for 20 minutes, until the chocolate sets.
- Once the chocolate has fully set, remove the tray from the freezer, break the granola into pieces, and enjoy! Store any leftover granola in an airtight container, in the refrigerator, for up to one week or in the freezer for up to two months.
Calories: 817kcal | Carbohydrates: 109g | Protein: 20g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 0.01mg | Sodium: 16mg | Potassium: 644mg | Fiber: 17g | Sugar: 22g | Vitamin A: 1599IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 7mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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