Pumpkin Granola Bars

It's Pumpkin Palooza week here at The Joy of Everyday Cooking!  No need to restrain your excitement :)

I have a confession.  Fall is not my favorite time of year.  I would rather be at the pool soaking up the hot summer sun than bundled up trying to stay warm.  However, fall foods such as pumpkin, apples, soups, sweet potatoes, apple cider, hot cocoa, and pumpkin spice lattes make this time of year tolerable for me.

Last week I got a hankering for all things pumpkin and found this recipe for Pumpkin Granola Bars at www.mybakingaddition.com.  You can customize these bars by adding in whatever nuts, candy chips, or dried fruit that you like.  I baked a batch and made half with white chocolate chips and half with pecans and sliced almonds.  They are so good and go perfectly with a pumpkin spice latte (recipe coming later in the week).

Buon Appetito in Autunno!

Pumpkin Granola Bars

yield: 12 bars

prep: 15 minutes

bake: 35-40 minutes

without add-ins:

calories: 114

fat grams: .9

with pecans and almonds nuts

calories: 168

fat grams: 6.1

with white chocolate chips

calories: 152

fat grams: 3.1

3 cups old fashioned oats*

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

3/4 cup packed light brown sugar

1/2 cup pumpkin puree

1/4 cup applesauce (sweetened or unsweetened, your choice)

1/4 cup honey

1 teaspoon vanilla extract

optional add-ins:

1/2 cup dried cranberries

1/2 cup white chocolate chips

1/2 cup pecans, chopped

1/4 cup pumpkin seeds, shelled

1/2 cup sliced almonds 

1. Preheat oven to 350° F. Line a 9x9 baking pan with foil allowing for 1 inch overhang on the sides of the pan. Spray foil with non-stick cooking spray and set aside.

2. In a large bowl, combine oats, pumpkin pie spice, and salt. Set aside.

3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, honey, and vanilla until smooth. Pour over oats and stir until oats are moistened. Stir in add-ins. 

4. Evenly press oat mixture into prepared pan. Bake for 35-40 minutes or until golden brown. Be sure not to underbake. Remove to a cooling rack to cool completely.

5. Optional, if adding in candy chips, melt a small amount in a bowl in the microwave and drizzle top. To make melting easier, I mix in a little oil or shortening with my chips for a smoother, pourable consistency. 

*for gluten free recipe, use gluten free oats