I’m still slowly working on the pumpkin puree I froze last fall, and wanted yet another way to prepare it. My husband is not a breakfast eater, so I’ve been making granola bars and quick snacks that he can nibble on with his morning coffee before he leaves for work. Ambitious Kitchen posted a recipe that I thought looked promising. With a few tweaks, I came up with a chewy, cake-y bar that tastes like dessert but is full of fiber-rich oatmeal and pumpkin.
2 1/2 cups of oatmeal (I used old fashioned, quick cooking would work)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp cloves
1 1/2 cups pureed pumpkin
1/2 cup honey
1/2 cup chopped pecans
1/2 cup of dried cranberries (I usually plump any dried fruit I use for baking)
Preheat over to 350 F.
Put the oatmeal into a blender or food processor and blend the oats until they are a powdery flour. Don’t worry if there are a few whole pieces here and there — the extra texture works well in the final bar.
Combine all ingredients in a large mixing bowl, and stir until all ingredients are well combined and there’s no traces of dry oat flour.
Spray an 8×11 or 8×8 baking pan (if cooking in an 8×8, you will have softer bars that take slightly longer to cook). Bake for 15-20 minutes, or until a knife inserted in the center comes out clean. Allow to cool completely before cutting into pieces. Makes about 9 generously sized bars.