In Which I am a Rock Star

In CategoryCooking

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.

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11 Responses to “In Which I am a Rock Star”

  1. Marcie Says:

    Your awesomeness is overwhelming!!!
    Marcie´s last blog post ..Halloween Costumes

  2. Michelle Says:

    Mmm, looks good! I’m impressed by your massive baking days. I would say inspired, but I’m only attempting pumpkin bread today. These I will definitely try soon. I’m going to have to mangle your recipe a bit, since we’re now off eggs too. Yippee me. But with the flax (and especially if I add more with a little water) I’ll bet they’ll still hold together nicely. It looks like I’m going to need more pumpkin pie spice this fall!
    Michelle´s last blog post ..Finding My Rhythm

  3. Green V-Neck Says:

    Oh, wow, those look good. We just ran out of GF oats so I can’t make them today, darn. Even though oats are naturally gluten-free, unless you buy certified gluten-free oats, they are contaminated.

    You really are awesome.
    Green V-Neck´s last blog post ..Some pictures sent from my phone

  4. Sheila Says:

    Oh my! Two of my favorite flavors – pumpkin & chocolate, rolled into one yummy cookie. I am copying this recipe now! 🙂

  5. Says:

    I can identify with your in the kitchen for hours. I do this too! This morning before I went to work I decided to bake banana bread and mix up some tuna salad which neither will be consumed until later. Thanks for visiting us at waddleeahchaa and I am going to try your pumpkin, granola bars. :),joyce´s last blog post ..Scoot! by Cathryn Falwell- Book of the Week GIVEAWAY

  6. Theresa Says:

    Those sounds amazing! Homeschooling is changing me in all kinds of ways…I need to get some oat flour and flax seed!
    Theresa´s last blog post ..Separating Liquids

  7. Helena Says:

    Oh my! I had to put on sunglasses! I may have to see the doctor for immediate medical attention on my eyeballs! (Plus get my body repaired from falling apart laughing). Yes, your awesomeness IS blinding. Feeling so lucky for that (unlike when I accidentally look at the sun and have to walk around with my eyes shut for half an hour afterwards. Not good if you’re driving).

    Thank you, too, for the recipe! Will have to try it, and you can be sure I won’t be telling you it’s too salty 🙂

    I love your posts, Deb. LOVE the funny. Wish you were in my kitchen, right now (not just because then you could be baking me some of them thar granola bars!).
    Helena´s last blog post ..The Freedom Experiment…

  8. Tressa Says:

    The recipe looks very tasty. We may have to try it. I love anything with pumpkin.
    Tressa´s last blog post ..Freckle Face’s surgery

  9. Applie Says:

    My EYES! My EYES! You have blinded me. AS soon as I can see and buy some mini-chocolate chips, I am going to make the granola bar recipe.

    Thank you!
    Applie´s last blog post ..A Love Story

  10. Connie Weiss Says:

    YUM! I made Pumpkin Chocolate Chip muffins this week and sent some to my husband’s office in an attempt to get his co-workers to like him more.
    Connie Weiss´s last blog post ..Taking A Break

  11. Diane Says:

    They look wonderful. I meant to tell you that the granola recipe you sent me has worked out great. We use it all the time.
    Diane´s last blog post ..Fruit and Vegetables