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Sunday, October 31, 2010

Pumpkin Granola Bars

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Sometimes I wonder what I did before food blogs. Oh yeah, homework. And I wasn't cooking then anyways, unless you count Easy Mac :) But seriously, I love that I can get on my computer and Google will find me virtually anything that I'm looking for. A few weeks ago, I had the idea for pumpkin granola bars, but shockingly, my Google search came up short. I figured I'd make my own recipe, based on other granola bars I've made, but it turned out Maria beat me to it! I was excited to see that she'd created a pumpkin granola bar recipe and I set out to make it that evening.

These granola bars are fabulous, good both hot from the oven (I couldn't wait for them to cool--they smelled so good!) and the next few days. I loved these these were thick and hearty, but still chewy. I know it's easier to pick up a box of Kashi or Quaker granola bars, but I promise the little bit of extra work is worth it! I'm pretty sure these are the best granola bars I've ever had--homemade or not--and I'll be making another batch as soon as this one runs out. I might experiment next time and add some other chips or nuts.

One Year Ago: Stuffed Acorn Squash

Pumpkin Granola Bars
from Two Peas and their Pod
-3 1/4 cups rolled oats (I used quick because it's all I had on hand)
-1/2 tsp pumpkin pie spice
-1/2 tsp cinnamon
-1/4 tsp nutmeg
-1/2 tsp salt
-3/4 cup brown sugar
-1/2 cup pumpkin puree
-1/4 cup applesauce
-1/4 cup honey
-1 tsp vanilla extract
-1 cup chocolate chips (I used mini)

1. Preheat oven to 350F. Lightly grease an 8-inch baking pan and set aside.
2. In a large bowl, whisk together oats, spices, and salt.
3. In a separate bowl, mix brown sugar, pumpkin, applesauce, honey, and vanilla until smooth. Add oat mixture and beat until oats are completely coated. Stir in chocolate chips.
4. Press oat mixture into the prepared pan, using a spatula to spread evenly. Bake for 30 minutes, until golden. Cool on a wire rack fro 5 minutes before cutting into bars and cooling completely.