Fall is in the air! And with that comes all things pumpkin flavored! Even my afternoon fuel up snack is now going to be pumpkin flavored.
Since finding out that I am gluten free I have had to learn to do some dietary shuffling in order to take in enough carbohydrates. I don’t think that it would be that much a of an issue if I was not active. But since I am, as hubster puts it, a “recovering jock” or “workout-aholic” I do have to keep the carb intake up. If I don’t eat a light carb near the end of work then my run that evening will be stuck in low gear, and that is unacceptable.
I love granola and granola bars… and everything else made from oatmeal. Consequently, granola bars are my go to afternoon fuel. I have posted a couple of granola bar recipes, and I have posted a granola cereal recipe (I have another one that I need to post).
I know it would be easiest if I stuck with the routine I had through college of singlehandedly keeping Nature Valley in business, but I value making things myself. I try pretty hard to keep processed food out of Will and I’s diet as much as possible. So while I could buy a box of granola bars for a couple of bucks every week, I am convinced that I am going to be able to make perfect ones for myself eventually. This post has two delicious recipes for pumpkin “granola” bars! They are so moist that they are more like cookie bars than granola bars. So if you are looking for a crunch, this isn’t where to look. But if you’re looking for healthy, pumpkin deliciousness – you’ve found the right place.
Prepare your taste buds for these wonderful Tasty Tuesday treats that my mom and I made! These were even my pre-race breakfast on Sunday for the Iron Horse Half-Marathon.
Healthy Pumpkin Granola Cookie Bars
*adapted from http://deliciousbydre.com/pumpkin-oatmeal-cookies/
- 1/2 cup pumpkin puree
- 1 egg
- 1 tsp vanilla
- 1/2 cup oat flour
- 1 1/2 cup oats
- 1/2 cup honey
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees. Line or spray a baking sheet.
- In a small bowl whisk together the pumpkin, egg, vanilla, and honey until well combined. In another large bowl combine oat flour, oats, baking powder, baking soda, spices, dried cranberries, and chopped walnuts. Mix together the wet and dry ingredients. You don’t have to mix it too much, just till it’s all blended together.
- Drop spoonfuls of dough onto cookie sheets and form them into little bars. You could leave them as normal cookie shapes, but I wanted to feel like I was eating a granola bar.
- Bake for about 12 minutes. Transfer to a plate or rack to cool.
I think that I want to try these with cinnamon chips or chocolate chips. They could also use a little more of the pumpkin pie spice and so on.
If you would like your own homemade pumpkin spice latte syrup to add to your coffee, leave me a comment and I will gladly make and sell you your own jar!
I don’t have any pictures of this next recipe, but man oh man were they good! They lasted me for about 3 weeks! Made 14 bars. They are very soft and moist, so I might try baking them longer next time to make them a little crispier. They are pretty healthy, but not very sweet. The sweetness comes from your mix-ins. If you are looking for a sweet snack, stick with the Quaker man. But if you are looking for something healthy, that you can make yourself and customize to your taste buds you’ve found the right recipe.
Healthy Pumpkin Butterscotch Granola Cookie Bars
They remind me a lot of the homemade breakfast protein bars I used to make in high school. The original recipe with loads of suggestions for different flavors (that I highly suggest you check out) is here. That recipe says that it makes 30 bars…. I got 14 bars. I guess I just have a big appetite. Lol.
- 1 ½ cups Pumpkin Puree
- ½ cup Peanut Butter
- 2 Eggs
- 3 cups Oats
- ¾ cup Butterscotch chips
- ½ cup chopped walnuts
- 2 Tbsp Honey
- 1 tsp Cinnamon
- Preheat oven to 375.
- In a large bowl mix together all the ingredients.
- Spread it out on a cookie sheet so that it is about a ¼” thick. And bake for 15 minutes .
- Let cool, slice, and eat!
I bagged all of mine up individually so that I could easily grab one to take to work with me. Since they are so moist I am afraid of them molding. My solution is to put of them in the freezer, I take one out in the morning, put it in my purse, and it thaws out quickly. That is what I used to do with the protein bars that I mentioned earlier.