Snack your way through pumpkin season with these delightful granola bars that pack a crunch but still tender and delicious!
Preheat the oven to 350 degrees
Line a 9X13 baking pan with two pieces of parchment paper so all edges of the pan are protected with some paper hanging over the sides to ensure ease of removing bars.
In a small bowl whisk together the ground flaxseed and water and set aside for 10 minutes so the mixture thickens
Melt the vegan butter in a saucepan over medium/high heat, add the brown sugar and pumpkin puree and whisk occasionally for 3 to 4 minutes until heated through, take off heat.
Add the pumpkin pie spice, vanilla and salt to the pumpkin and whisk well; set aside
In a large bowl mix together the oats, pumpkin seeds, pistachios, pecans, cranberries, chia seeds and sesame seeds.
Add the pumpkin mixture and stir well making sure everything is combined.
Pour into the parchment lined baking pan and with your clean hands or the bottom of a measuring cup and pat down the granola mixture so the mixture is even and spreads to the edges of the pan. Pat down to ensure it's even. (I used my clean hands, it made this step easier)
Bake 30 to 25 minutes or until the edges are golden brown.
Let cool for 5 minutes and cut into bar shapes in the pan and in the size of your choice, I came up with 14 bars. let cool in pan for an additional 10 minutes. Remove and place the bars on a cooling rack for another 5 minutes.
Package in airtight container until ready to eat.