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slit parchment corners to fit snugly
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mix well
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press down firmly
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baked & cooling
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cut in half
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cut in 8 total bars
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wrap each bar
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My oldest daughter has been a probation officer for 20 years, but is also currently studying to become a yoga teacher when she retires. She's on a "healthy eating" regimen (and has her husband doing it too). So I made these to send to her for her October birthday, since she loves anything pumpkin ~ and added coconut (which is her other favorite flavor).
Healthy PUMPKIN GRANOLA BARS
1 cup rolled oats (not instant)……………...1/4 tsp baking soda
1/4 tsp salt…………………………………………. 1/2 tsp. cinnamon
1/8 tsp. nutmeg…………………………………...1/8 tsp. cloves
1/2 cup Rice Krispies (any type)……………..1/4 cup pumpkin puree
1/4 cup + 2 TB gluten-free flour (I used 1/4 cup rice flour + 2 TB Pillsbury GF flour)
2 TB vegetable or canola oil…………...…...1/4 cup light agave nectar or honey
2 TB brown sugar OR 1 TB Splenda brown sugar blend + 1 tsp. cornstarch
1 tsp. pure vanilla extract
1/4 to 1/3 add-in (mini-morsel chocolate chips ~ raisins or dried cranberries ~ dried fruit bits ~ I used coconut flakes)
***
Preheat oven to 350. Line an 8” square pan with parchment paper (cutting in the corners so it fits snugly). Set aside.
Stir together all dry ingredients in a large bowl until well combined (I used a wooden spoon). ** Whisk liquid ingredients together in a separate bowl, then stir the wet ingredients into the dry ingredients ~ mixing until all of the dry ingredients are wet and everything is well incorporated.
Put it all in the prepared pan and press down firmly & evenly (don’t forget to get in the corners). I used my rubber scraper to do this, pressing down as hard as I could. Then bake for 20-22 minutes. Let them cool completely in the pan, on a rack, before you pull them out by the parchment paper. Use a long serrated knife to cut into 8 bars. (TIP: I stuck the pan into the freezer for about 10 minutes before slicing. It made it easier to cut through the oats & coconut for smoother edges.)
Store them wrapped in plastic wrap and/or zip-top baggies in a Tupperware container or in the refrigerator. Makes 8 bars
Healthy PUMPKIN GRANOLA BARS
1 cup rolled oats (not instant)……………...1/4 tsp baking soda
1/4 tsp salt…………………………………………. 1/2 tsp. cinnamon
1/8 tsp. nutmeg…………………………………...1/8 tsp. cloves
1/2 cup Rice Krispies (any type)……………..1/4 cup pumpkin puree
1/4 cup + 2 TB gluten-free flour (I used 1/4 cup rice flour + 2 TB Pillsbury GF flour)
2 TB vegetable or canola oil…………...…...1/4 cup light agave nectar or honey
2 TB brown sugar OR 1 TB Splenda brown sugar blend + 1 tsp. cornstarch
1 tsp. pure vanilla extract
1/4 to 1/3 add-in (mini-morsel chocolate chips ~ raisins or dried cranberries ~ dried fruit bits ~ I used coconut flakes)
***
Preheat oven to 350. Line an 8” square pan with parchment paper (cutting in the corners so it fits snugly). Set aside.
Stir together all dry ingredients in a large bowl until well combined (I used a wooden spoon). ** Whisk liquid ingredients together in a separate bowl, then stir the wet ingredients into the dry ingredients ~ mixing until all of the dry ingredients are wet and everything is well incorporated.
Put it all in the prepared pan and press down firmly & evenly (don’t forget to get in the corners). I used my rubber scraper to do this, pressing down as hard as I could. Then bake for 20-22 minutes. Let them cool completely in the pan, on a rack, before you pull them out by the parchment paper. Use a long serrated knife to cut into 8 bars. (TIP: I stuck the pan into the freezer for about 10 minutes before slicing. It made it easier to cut through the oats & coconut for smoother edges.)
Store them wrapped in plastic wrap and/or zip-top baggies in a Tupperware container or in the refrigerator. Makes 8 bars
my daughter ~ now … and she's a grandma too!
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my daughter ~ at about 18 mos.
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