A little over a year ago I posted a recipe for breakfast cookies. I liked that recipe so much, I decided to re-create the recipe with a seasonal twist, by adding pumpkin to it. And I have to say, I’m pretty pleased with how these Pumpkin Breakfast Cookies turned out!
I love pumpkins. There. I said it and now it’s out of the way. I’m not sorry about it either. Because pumpkins are 100% awesome and they 100% make me happy. So happy that nearly all of the Halloween decorations in my house involve a pumpkin somehow. Beyond looking at them, I also love to eat them. And while I love a yummy sweet treat made with pumpkin, I also dig the savory stuff. Enter this Pumpkin Spice Lentil Soup!
Is there a dessert more festive for the holidays than pumpkin pie? Of course not! While you can certainly go out and buy your pumpkin pie, wouldn’t it feel great to make your own? I hear some of you groaning, but trust me, EVERYONE appreciates a homemade pumpkin pie. And this recipe is easy, I promise, so this year, I invite you to make this fabulous dessert!
Why I made this recipe:
I don’t know. Seriously, I don’t. I’ve already made my fair share of pumpkin recipes, so I should just stop. But. I. Just. Can’t. Stop!
Why I love this recipe:
Ahem, because I clearly love pumpkin. And I wanted to bake. And I wanted to bake pumpkin bread. That’s it.
Here’s the deal, I am not super fancy. Nope, in fact, far from it. I despise dressing up and wearing makeup, but adore having a fresh face and wearing my workout/yoga gear all day. Yes, I am one of those women. In essence, I like being comfortable because when I’m comfortable, I feel like myself. Lucky for me I have a husband who also appreciates my casual approach to life! 🙂 Why do I bother telling you this? Well, because unlike my personal style/lifestyle, I actually like for my food to have flair with a hint of fancy.
Here’s the deal, my family loves granola bars. I’m sure you can relate. I mean, is there really a more perfect snack? Well, of course there is, but this one is just so handy, which makes it the “perfect” snack in my eyes. Here’s the problem though, crappy granola bars are everywhere! Even worse, really good granola bars are expensive! Ugh!
What’s a mom, wife, daughter, friend to do? Why, make my own and share the recipe with YOU, my faithful followers! 🙂
Yes, I want you to have the option of making your own bars because you know, just as much as I do, that granola bars rock. So take that money you were going to spend on the crappy or expensive bars and use it to buy the ingredients to make these perfect little Cranberry Pumpkin Granola Bars.
Need more reasons to love these? Thought so!
- They freeze well. Yes they do! So make a double batch and keep some in the freezer so you’re never without. Just cut them before freezing them, then stuff them into a re-sealable freezer bag. Give them a little room and lay them flat in the freezer. Once partially frozen, you can rearrange them and they won’t stick.
- They taste good and your kids will eat them. This means no more fights about other junk they want to eat. They will like them and beg you for more. Which, in my world, is sooo much nicer than hearing them beg for pink cupcakes!
- Your kids (or hey, even someone else’s) can help you make these! Woo hoo! Who doesn’t need an extra set of hands in the kitchen? And listen, getting kids into the kitchen is one of the best things we can do as parents or care givers!
- They make great gifts. Oh indeed and what about hostess gifts? Yes, that too! I mean, wouldn’t you want these wrapped up and given to you? I’ll take them over a candle any day!
Enjoy, my friends!
And here are the pretty pictures:
Check out how I made these beautiful Cranberry Pumpkin Granola Bars!
A Fall spin on the classic granola bar. This one is also gluten and nut free!
- 1 1/2 cups old fashioned oats
- 1/2 cup pumpkin seeds
- 1/4 cup pecans, roughly chopped
- 1 tablespoon butter
- 1 tablespoon pumpkin pie spice
- 1/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1/2 cup prunes, very finely chopped (or pulsed find in a food processor)
- 1/2 cup dried cranberries, very finely chopped (or pulsed find in a food processor)
- Preheat the oven to 300’F. Line a 9×9-inch pan with parchment paper. (Using two overlapping strips works well here for removing the bars from the pan after baking.)
- In a large bowl, combine the oats and pumpkin seeds.
- Heat a small pot or pan over medium heat and add the butter. Once the butter has melted, stir in the pumpkin pie spice and cook, stirring constantly, for 1 minute. Add the pumpkin puree and cook 1 more minute. Stir in the maple syrup, salt, prunes and cranberries. Remove from heat and pour over the oat mixture.
- Pour the oat mixture into the prepared pan and spread evenly across the bottom. Using a piece of foil, wax paper or parchment paper, cover the granola bars and push down evenly on the top to compress the mixture. The firmer the bar, the better it will hold together after it’s cooked. Remove foil, wax paper or parchment and place in the oven.
- Cook bars for 15 minutes. Remove pan from the oven and set on a rack to cool. Once cooled, transfer the pan to the refrigerator and chill at least 2 hours. Using the parchment paper, remove the bars from the pan and cut into individual bars. (Why chill them? This helps them firm up, which makes cutting them easier!)
- Cut bars can be kept in the refrigerator about 5 days and up to 2 months in the freezer.
- To keep this one GF, just be sure to use gluten-free oats.
- Cut the pan 5×3 to get 15 bars
- Serving Size: 15
- Calories: 127
- Sugar: 5
- Sodium: 41
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 22
- Protein: 3
- Cholesterol: 2
I’m keeping this post simple because I feel it could easily get out of hand, fast!
Here’s the deal, like the rest of America, I am in love with pumpkin.
For some people, this is just a trendy type of love, but for me, it’s the real deal and it’s got roots, people, serious roots. You see my love of pumpkin stems from my love of Halloween. And that love story began a long, long time ago, back when I was embarking on my first trick-or-treating experience. Long before I knew that candy was just the beginning of my beautiful (and believe it or not, healthy) relationship with all things sugar. Now that I have such an advanced palate (uh huh, yep, I do. Ha!) and a degree in Nutrition, I can take what I love and put a de”light”full spin on it. Enter, my pumpkin spice granola.
Slow cooked oats! Slow cooked oats with roasted pumpkin!!! I know, I know, it’s only September and yes, I suppose it’s a bit early to be publishing recipes highlighting pumpkin. To be honest though, I feel like I’m the one behind here considering Starbucks is already selling their Pumpkin Spice Lattes and the grocery has filled the “holiday aisle” with Halloween candy.