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Share your recipes November 2014

Food Ventures

Pumpkin Granola Bars

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(Courtesy of Sally’s Baking Addiction)

Prep time: 5 minutes; Total time: 35 minutes plus cooling; Makes 12 bars.

Vegan and gluten-free

 

3 cups old-fashioned rolled oats

1 & ½ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground cloves

½ tsp. salt

1/3 cup light or dark brown sugar

½ cup pure maple syrup

½ cup pumpkin puree

1 egg

2 tsp. vanilla extract

1/3 cup pumpkin seeds

1/3 cup mini chocolate chips

Chopped pecans or walnuts can be used instead of pumpkin seeds.

Butterscotch chips or dried cranberries can replace the chocolate chips.

 

Preheat the oven to 350 degrees F. Line an 8 x 8 inch baking pan with aluminum foil and lightly spray with non-stick spray. Set aside. In a large bowl, toss together the oats, cinnamon, nutmeg, cloves, and salt. Set aside. In a medium bowl, whisk the brown sugar and maple syrup together until smooth. Whisk in the pumpkin, then the egg and vanilla.

Once thoroughly mixed, pour the wet ingredients into the dry ingredients. Stir with a rubber spatula or large spoon until combined. Fold in the pumpkin seeds and chocolate chips (or their alternatives).

Spread the mixture into the prepared baking pan and bake for 20 minutes. Allow the bars to cool for 10 minutes at room temperature then transfer to the refrigerator to cool completely. Once chilled, lift the foil out of the pan using the overhang on the sides and slice into bars. The bars will remain fresh in an airtight container at room temperature or in the refrigerator for 7 days. Bars can be frozen for up to 3 months.

 


Ann's Article:

Baked Goodies for a Fabulous Foodie Fall Season

 

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