It’s October, which — if my Instagram feed is any indication — means pumpkin pumpkin everywhere.
Seriously. From pies and doughnuts, to cheesecakes and empanadas (?), there are literally hundreds of recipes floating around this month featuring “that can.”
And I get it. Pumpkin’s mild flavor and fluffy texture add a moist and delicate flavor to so many foods without overpowering them. And it’s healthy, too; pumpkin is chock-full of Vitamin A.
So naturally I wanted to incorporate pumpkin into this month’s cookie, but I was determined to do something a little different:
These pumpkin granola bars are super easy to make (with or without your little helpers) and are packed with all the good stuff: oats, nuts, and honey. They taste just like a bite of fall and are perfect for tossing in a lunch box, staving off afternoon hunger pangs, or standing in for breakfast on “one of those” mornings.
You can even take them along on a trip to your local pumpkin patch.
Tis the season, after all.
Pumpkin Granola Bars
from The Whole Bite
3 c. old fashioned oats
1/2 c. unsweetened coconut flakes
1/2 c. unsalted pumpkin seeds
1 c. nuts, coarsely chopped (I used walnuts)
1/2 c. packed brown sugar
2 t. cinnamon
1/2 c. pumpkin puree
1/2 c. honey
2 t. vanilla
1 T. coconut oil
1. Pre-heat oven to 325 degrees F. Line a 9 x 13 baking pan with parchment paper so that the ends hang over the edges of the pan. (Note: for thicker bars use an 8 x 8 pan instead.)
2. In a large bowl mix the oats, coconut, pumpkin seeds, and chopped nuts. In another bowl, whisk the sugar, cinnamon, pumpkin, honey, vanilla, and coconut oil. Add to dry ingredients and stir till well combined.
3. Transfer mixture to your prepared pan and — using slightly damp hands — press evenly. Bake 30-40 minutes or till golden brown. Cool bars in pan on a wire rack. Using the parchment “sling” as an aide, transfer to a cutting board and cut into bars of desired shape and size. Store at room temperature in an airtight container.
Source : babble.com
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