In Which I am a Rock Star

In CategoryCooking
ByDeb

On Sunday, I baked like crazy.

I made a double batch of Pizza Dough for the freezer, a focaccia-y thing out of one ball of pizza dough for a little football-watching snack, Oatmeal Cookies, and Pumpkin Chocolate Chip Cookies. AND I had to clean the kitchen and run the dishwasher TWICE before I could even start.

I know. My awesomeness is nearly blinding isn’t it?

If it seems like I am fishing, it’s because I am. After 6 hours in the kitchen, the only comment I received was that the focaccia was too salty.

Which was, in fact, not the level of appreciation I was looking for.

In any event, after I made the Pumpkin Chocolate Chip Cookies, I had a half a can of pumpkin left and as I was putting it away, I had the idea to mix it into a batch of granola bars. These are loosely based on Jolanthe’s Granola Bars, whose recipe I have mangled beyond all recognition.

Pumpkin Chocolate Chip Granola Bars

In a large bowl, mix together:

  • 6 cups rolled oats
  • 1 1/2 cups oat flour
  • 1/2 cup flax meal
  • 1/2 bag mini chocolate chips

In a separate bowl, wisk together thoroughly:

  • 1 cup canned pumpkin
  • 3/4 cup brown sugar
  • 3/4 cup honey
  • 3/4 cup vegetable oil
  • 1 teaspoon salt
  • 3 teaspoons pumpkin pie spice
  • 3 teaspoons vanilla
  • 2 eggs

Pour liquid ingredients over dry ingredients and stir to combine. Line a sheet pan with parchment, press in mixture, and bake 20-25 minutes. Makes 24 1.5×3″ granola bars.

The pumpkin flavor was actually very subtle in these. Next time I might add another 1/2 cup and drop the oil down to 1/2 cup. I probably would have added more flax, but 1/2 cup is all I had. In previous versions, I’ve used 1 cup of oat flour and 1/2 cup of whole wheat flour. I don’t know that it matters….oat flour doesn’t have any gluten if that is a factor for your family. I just like the oaty-ness of it. For pressing the granola into the pan, I find it helpful to put parchment over the granola and use another sheet pan that is the same size to get it all evenly pressed into place.

After they are done, let them cool in the pan for a few minutes, then use the parchment to slide them out onto a cutting board. I have found it works well to cut them when they are still somewhat warm. If they are too cool, they will get crumbly. I usually will store about 1/3 of a batch in a airtight container (with parchment in between each layer), and the rest go into two freezer bags for later. They freeze great.

The kids think they are getting a “candy bar” and I feel good because I know that most of the ingredients are relatively healthy.

This recipe linked to Real Food Wednesdays at Kelly the Kitchen Kop.