As soon as the idea of crisp is even in the air, we start craving pumpkin. Pumpkin bread. Pumpkin muffins. Pumpkin desserts. Pumpkin everything.
Last year, the great pumpkin shortage scared us. It scared us bad. There was a time when we couldn’t find pumpkin anywhere. That is just not acceptable. We knew this year had to be different.
So the minute it was on the shelves, we started hoarding pumpkin. We baked the pumpkins our kids painted and pureed them as well. Big cans of pumpkin. Little cans of pumpkin. Frozen pumpkin. We have it all.
We won’t run out of pumpkin again for a few years.
One of the recipes we found this year are these Pumpkin Chocolate Chip Granola Bars. They are so perfect. We have tried different granola bar recipes and they are always too crunchy or too crumbly or too something. These are just right. Like Goldilocks just right. The pumpkin keeps these granola bars moist and chewy while still holding their shape. They make the perfect snack or a quick on-the-go breakfast and they are great to have in the house. We have decided that they need to be in our houses at all times. Thus the pumpkin hoarding.
We never keep them around long enough to go bad, but you can keep them tightly covered at room temperature and they would be fine. We like to double the recipe and keep them in the refrigerator. Grabbing them and eating them cold is how we like them best.
-Heather and Melissa
Pumpkin Chocolate Chip Granola Bars
makes 10-12 bars
3 ¼ cups old fashioned oats
½ tsp pumpkin pie spice
½ tsp cinnamon
¼ tsp nutmeg
½ tsp salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 tsp vanilla extract
½ cup chocolate chips
½ cup shredded coconut
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together the oats, spices, and salt. Set aside.
- In a medium bowl, whisk together the brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist.
- Stir in chocolate chips and coconuts until combined.
- Evenly press oat mixture into prepared 8×8 pan. Bake for 30-35 minutes or until golden brown and set. Make sure not to under bake them or they won’t hold together well.
- Remove from oven and let cool on a wire rack for 5 minutes.
- Using a sharp knife, cut into bars. Remove from pan and let cool completely.
Source: barely adapted from Two Peas & Their Pod