Pumpkin Dark Chocolate Granola Bars...what could be better?

I've been really into making granola bars lately, and there's pretty much no flavor combo I prefer more than pumpkin and dark chocolate.  I always make sure to stock up on cans of pumpkin puree during off-times of year, as the news seems to always proclaim a potential pumpkin shortage sometime in the future. 

I came across this recipe on Clean Eating Online, and decided to amp up the protein a bit, and decrease the sugar content, and the result was awesome.  I should point out the Tosca Reno is sort of the "mother" of clean eating, and her cookbooks and website are excellent resources to those who are interested in learning more about what clean eating is all about.

Ingredients:

• 3 1/4 c. Old Fashioned Oats
• 1/2 tsp. Pumpkin Pie Spice
• 1/2 tsp. Cinnamon
• 1/4 tsp. Nutmeg
• 1/2 tsp. Salt
• 1/2 c. Pumpkin Puree
• 1/2 c. Unsweetened Applesauce
• 1/3 c. Agave Nectar
• 2 tsp. Vanilla Extract
• 1/2 c. 85% Cacao Dark Chocolate, chopped
• 1/3 c. Sliced Almonds
• 1/3 c. Raw Pumpkin Seeds
• 3 scoops Vanilla Whey Protein (use a low-sugar variety!  I use MRM)

Instructions

• Preheat oven to 350 degrees
• Grease an 8x8 baking pan with cooking spray and set aside
• Chop the chocolate into small pieces
• In a large bowl, combine oats, spices, and salt together and set aside
• In a medium bowl, whisk pumpkin, applesauce, honey, protein, and vanilla extract until smooth
• Pour over oats and stir until all the oats are coated
• Stir in the dark chocolate, almonds, and pumpkin seeds
• Evenly press into prepared pan
• Bake for 25-35 minutes or until golden brown
• Let cool for 5 minutes and then use a sharp knife to cut into bars
• Let cool completely

I store mine in the fridge because I like the way they taste chilled.