Monday, September 12th, 2011
I broke into my pumpkin stash last week. I had one can left from pumpkin hoarding 2010 that I hauled from Salt Lake to Portland because you just know I wasn’t letting that go to waste. I’m so ready for fall, I can taste it! It was time.
So far I’ve only seen a slightly creepy looking generic can of pumpkin in my usual grocery store, but I’m hoping the real deal shows up soon! Otherwise it’s okay because I now have 3/4 of a can in my freezer. Let pumpkin hoarding 2011 begin!
Pumpkin Chocolate Chip Granola Bars
Two Peas and Their Pod
I’m in Arkansas visiting the family and brought a bunch of these home with me…which they ate and then asked if we had all the ingredients to make more. These little guys are good.
Makes 10-12 bars
3 1/4 cups old fashioned oats
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
1 cup chocolate chips
Preheat oven to 350°F. Spray an 8″ x 8″ baking pan with cooking spray and set aside.
In a large bowl, whisk oats, spices, and salt together. Set aside.
In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.
Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don’t want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.
Using a sharp knife, cut into bars. Remove from pan and let cool completely.
Are you pumpkin obsessed like me? Try these recipes, too!