Thursday, October 7, 2010

Recipe: Chewy Granola Bars with Pumpkin

I got the idea in my head to make granola bars with pumpkin puree in them.

They don't stick together as nicely as the original King Arthur Flour recipe, but they are delicious. The pumpkin flavor is not very pronounced, but I like the nutrition it adds. And I bet I could tweak the recipe more to make them better.  I should have added some flax seed meal.  Just totally forgot to.

If anyone tries them and has any ideas, let me know!

Here's my recipe (modified from the original King Arthur Flour recipe)

 Chewy Granola Bars with Pumpkin

2 1/3 c quick rolled oats
3/4 c sugar
2 Tbsp melted butter
2 Tbsp light corn syrup
1/3 c oat flour (or 1/3 cup quick oats, processed till finely ground in a food processor or blender)
1/3 c pumpkin puree
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp grated ginger
2 to 3 c dried fruits and nuts (15 oz by weight - I used dates, raisins, and cinnamon mini baking chips)
1 tsp vanilla extract
2 Tbsp  melted butter or vegetable oil
1/4 cup honey

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. (I line mine with foil and lightly spray it)
Stir together all the dry ingredients, including the fruit and nuts.
In a separate bowl, whisk together the vanilla, melted butter or oil, pumpkin, and honey.
Toss the wet ingredients with the dry until the mixture is evenly crumbly.
Spread in the prepared pan, shaking the pan to evenly cover the bottom and patting down gently.
Bake the bars for 25 to 30 minutes, until they're golden brown around the edges.
Remove them from the oven, loosen the edges, and cool for 5 minutes.
Use a knife (or bench knife) to cut the bars while they're still warm in the pan. Carefully remove warm bars from the pan, and cool on a rack.
Wrap bars individually to store; or place in a single layer on a plate, and cover with plastic; or store in layers with parchment in between. In humid weather, it's best to store bars in the refrigerator. They also freeze well.

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