It’s Pumpkin Palooza week here at The Joy of Everyday Cooking! No need to restrain your excitement 🙂
I have a confession. Fall is not my favorite time of year. I would rather be at the pool soaking up the hot summer sun than bundled up trying to stay warm. However, fall foods such as pumpkin, apples, soups, sweet potatoes, apple cider, hot cocoa, and pumpkin spice lattes make this time of year tolerable for me.
Last week I got a hankering for all things pumpkin and found this recipe for Pumpkin Granola Bars at www.mybakingaddition.com. You can customize these bars by adding in whatever nuts, candy chips, or dried fruit that you like. I baked a batch and made half with white chocolate chips and half with pecans and sliced almonds. They are so good and go perfectly with a pumpkin spice latte (recipe coming later in the week).
Buon Appetito in Autunno!
Pumpkin Granola Bars
- with pecans and almonds nuts
- calories: 168
- fat grams: 6.1
- with white chocolate chips
- calories: 152
- fat grams: 3.1
- Prep Time : 15 minutes
- Cook Time : 35-40 minutes
- Yield : 12 bars
Ingredients
- old fashioned oats* - 3 cups
- pumpkin pie spice - 2 tsp
- salt - 1/2 tsp
- packed light brown sugar - 3/4 cup
- pumpkin puree - 1/2 cup
- applesauce (sweetened or unsweetened, your choice) - 1/4 cup
- honey - 1/4 cup
- vanilla extract - 1 tsp
- optional add-ins
- dried cranberries - 1/2 cup
- white chocolate chips - 1/2 cup
- chopped pecans - 1/2 cup
- pumpkin seeds, shelled - 1/4 cup
- sliced almonds - 1/2 cup
Instructions
1. Preheat oven to 350° F. Line a 9x9 baking pan with foil allowing for 1 inch overhang on the sides of the pan. Spray foil with non-stick cooking spray and set aside.
2. In a large bowl, combine oats, pumpkin pie spice, and salt. Set aside.
3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, honey, and vanilla until smooth. Pour over oats and stir until oats are moistened. Stir in add-ins.
4. Evenly press oat mixture into prepared pan. Bake for 35-40 minutes or until golden brown. Be sure not to underbake. Remove to a cooling rack to cool completely.
5. Optional, if adding in candy chips, melt a small amount in a bowl in the microwave and drizzle top. To make melting easier, I mix in a little oil or shortening with my chips for a smoother, pourable consistency.
*for gluten free recipe, use gluten free oats
