10.25.2013

Pumpkin and White Chocolate Granola Bars


This recipe is loosely based on my Pumpkin Spice Granola Recipe.  This recipe, however, includes pumpkin puree, bumping the delicious pumpkin flavor up.  It also includes white chocolate chips, giving it a little more of a dessert feel.  You can certainly swap any of the dry items for other items {i.e. if you don't want chocolate chips, substitute with dried cranberries, sunflower seeds, etc.} and the oil with any liquid oil as well as the sugars with equal amounts dry and liquid sugars.


Pumpkin and White Chocolate Granola Bars
 Makes 1 - 13"x9" pan of bars

1/2 Cup Canola Oil
1/2 Cup Brown Sugar
1/2 Cup Pumpkin Puree
1/2 Cup Honey
4 Cups Instant/Quick Rolled Oats
1/2 Cup Pepitas
1/2 Cup unsweetened {or sweetened if you prefer}, shredded coconut
3/4 Cups chopped walnuts 
1/4 Cup Flax Seeds, optional
1 1/2 Cups White Chocolate Chips {semi-sweet chocolate chips or carob chips would work well}
2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1/4 teaspoon Allspice
Heat the oven to 325 degrees and place parchment in a 9x13" baking dish.

In a medium saucepan over medium heat, mix together the oil, brown sugar, pumpkin puree, and honey until warmed.  Stir to combine.

In a large bowl, mix together the oats, pepitas, coconut, flax seeds, chocolate chips and spices.  Stir in the warm oil mixture and stir until all ingredients are coated.  Press the mixture into the parchment lined baking dish and bake for 30 min.

Remove from the oven and using a heavy spatula or the bottom of a measuring cup, press down on the granola bars.  Bake for an additional 20 minutes. Remove from the oven and allow to cool completely before cutting.

Store at room temperature in an airtight container for up to 5 days.


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