Pumpkin granola bars
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Pumpkin puree, , cooked or canned |
| 1 | Egg | |
| ¼ | cup | Healthy Heart Butter, (see recipe) |
| ¼ | cup | Honey |
| 2 | tablespoons | Molasses |
| 2 | cups | Rolled oats |
| ½ | cup | Chopped nuts* |
| 2 | tablespoons | Shredded coconut, unsweetened |
| ¼ | cup | Wheat germ |
| ½ | teaspoon | Cinnamon |
| 1 | tablespoon | Orange rind, grated |
Directions
In mixing bowl or food processor, blend together the pumpkin, egg, butter, honey and molasses.
Add the oats, nuts, coconut, wheat germ, cinnamon, and orange rind, and process until ingredients are well combined.
Spread mixture in lightly greased 15 1/2x10½-inch jelly roll pan. Bake in 350 deg. F oven for 40 minutes or until golden brown. While still warm, cut into 3x1 ½-inch bars. For very crisp bars, remove from pan to wire rack and cool completely.
Microwave Method: Spread the batter on a microwave-safe plate or tray and cook, uncovered on medium, for 8-10 minutes, turning the tray 3 times.
Watch carefully, as the batter burns easily.
* peanuts, walnuts, or sunflower seeds >From "Smart Breakfasts" by Jane Kinderlehrer Submitted by Carolyn Cloe
NOTES : These crispy, crunchy bars are a convenient and highly nutritious take-along breakfast, or a go-along treat with a milk shake.
Recipe by: (30 bars) Posted to MC-Recipe Digest V1 #511 by Carolyn <c4@...> on Mar 11, 1997