I hope your Halloween was delightfully spooky, frightfully fun!

We enjoy the flavors of fall quite a bit around here because one thing Eli can not get enough of is pumpkin. Well, perhaps I should revise that to say, pumpkin in carbohydrate form: pumpkin bread, scones, waffles, pancakes, muffins. We made pumpkin scones earlier this week and I had leftover pumpkin puree that I didn’t want to waste. I woke up on Halloween morning feeling pretty pathetic that I hadn’t made a pumpkin treat on the biggest pumpkin day of all. I was going to make pumpkin oatmeal for breakfast, but we could hardly get Eli to sit still for breakfast because he was so excited to wear his costume to school. Needless to say it did not seem like the ideal morning to change up his breakfast routine. Instead, I whipped up these granola bars once he was off to school. This recipe is low on effort and high on taste, so I thought I’d share it.

Pumpkin Granola Bars  makes approx 18 2×3 inch bars

Dry ingredients:

2 cups old fashioned oats

1 cup flour (I use whole wheat pastry flour)

1/2 cup pumpkin seeds (or substitute raisins, cranberries or nuts, as desired) optional

2/3 cup brown sugar

2 Tbspn ground flaxseed

1/2 tspn baking powder

1/2 tspn salt

1 tspn cinnamon (I actually added a bit more b/c I love cinnamon)

1/2 tspn nutmeg

1/4 tspn ground ginger (adding some chopped crystallized ginger, too, might be divine)

1/8 tspn ground cloves

Wet Ingredients:
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1/2 cup oil (I use this safflower oil)

1/4 cup agave nectar

1 egg, beaten

2 tspn vanilla

3/4 cup pumpkin puree (that’s how much I had leftover)

Preheat oven to 350 degrees. Prep a 13×9 inch baking dish by greasing well on bottom and sides (I use baking spray).

Combine dry ingredients in large bowl. I stirred with a fork to help break up the brown sugar and distribute the spices. In separate bowl, whisk wet ingredients together. Add wet ingredients to dry ingredients; stir well to combine and avoid dry spots. Pour batter into prepared dish and use rubber spatula to spread and flatten. Bake for approx 25 minutes. Bars will no longer look wet and will feel mostly firm when done. Allow to cool in pan on rack for at least 10 minutes before cutting to desired shape. Long skinny bars will look more like traditional granola bars; more square-shaped bars are perfect for smaller hands (and those trying to reform their candy-scarfing of the past few days!).

 

 

 

Yum. I’m starting to believe that you could add pumpkin, cinnamon, nutmeg, ginger and cloves to just about anything and it would be delicious. Now, if I can just get my children to take a nap this afternoon, a cup of tea and one of these bars will make for some tasty mommy-time.

Have a great weekend!