Gluten Free Pumpkin Cranberry Granola Bars

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup water
• 4 Tablespoons unsalted butter, melted
• 5 Tablespoons 100% pumpkin puree (Libby's)
• 2 cups gluten free rolled oats (Bob's Red Mill)
• 3/4 cup almonds
• 1/2 cup Craisins (dried cranberries)
• 1/4 cup raw pumpkin seeds
• 2 teaspoons ground cinnamon
• 3/8 teaspoons ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoons ground ginger
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350ºF with a rack on the center shelf.
2. To a small saucepan, add sugar, water, butter, and pumpkin puree. Cook over medium-high heat for about 5 minutes or until combined and all sugar melts.
3. Lightly oil, or line with parchment paper, an 8 x 8-inch pan.
4. Add remaining ingredients to a food processor and pour sugar mixture on top. Pulse until combined. (Leave items chopped. Do "not" pulse until they are thoroughly blended).
5. Add mixture to the prepared pan and bake on center rack for about 30 minutes.
6. Transfer to a wire rack to cool completely. Remove from pan and slice into desired shapes.

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