I am on a slight pumpkin kick today. I started with pumpkin waffles, because we were out of my supply of homemade frozen waffles (I make a batch and freeze some for the weekdays). Then I was staring at the half-full can of pumpkin (feeling optimistic today) and decided to make pumpkin bread and then still had a little left so I make these granola bars. These are totally made-up, so I had no idea if they would turn out edible, but they are actually pretty decent. They are a soft granola bar, maybe if I cooked it longer it would be crunchier? The other thing is I might leave out the coconut and add more nuts next time? Not sure. I am hoping people give them a try and give me some feedback.
Pumpkin Oat Granola Bars
Simple soft granola bars with Autumn spices.
- 1 cup rolled oats
- 1/2 cup juice-sweetened cranberries
- 1/4 cup ground flax seed
- 1/4 cup toasted wheat germ
- 1/4 cup unsweetened coconut flakes
- 1/4 cup pine nuts, lightly toasted
- 2 tablespoons honey (this created just a slightly sweet product, add more honey if you like sweeter granola)
- 2 tablespoons canned pure pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- dash of salt
- cooking spray
- Preheat oven to 350 degrees Fahrenheit
- In a medium bowl mix all the ingredients. Keep mixing until everything is coated and sticks together slightly.
- Press mixture into a lightly greased 9 x 5 inch loaf pan. Press it down so it all seems stuck together pretty well.
- Bake for 15 minutes, until browning slightly. Cool on a metal rack in the pan for 10 minutes, then gently remove and continue to cool on the metal rack. Cut into 6 bars (or 12 small squares) and enjoy.
November 5, 2016