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Pumpkin Granola Bars


Ingredients

¾ cup pumpkin puree

¾ cup pumpkin puree

1 egg

1 egg

¼ cup room-temperature butter

¼ cup room-temperature butter

¼ cup honey

¼ cup honey

3 tablespoons molasses

3 tablespoons molasses

2 cups rolled oats

2 cups rolled oats

½ cup sunflower seeds

½ cup sunflower seeds

¼ cup wheat germ

¼ cup wheat germ

2 tablespoons shredded unsweetened coconut

2 tablespoons shredded unsweetened coconut

2 teaspoons ground flax (Optional)

2 teaspoons ground flax (Optional)

1 tablespoon grated orange zest

1 tablespoon grated orange zest

½ teaspoon ground cinnamon

½ teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.

Beat pumpkin puree, egg, butter, honey, and molasses together in a large bowl. Stir rolled oats, sunflower seeds, wheat germ, coconut, ground flax, orange zest, and cinnamon into the pumpkin mixture; spread into the prepared pan.

Beat pumpkin puree, egg, butter, honey, and molasses together in a large bowl. Stir rolled oats, sunflower seeds, wheat germ, coconut, ground flax, orange zest, and cinnamon into the pumpkin mixture; spread into the prepared pan.

Bake in preheated oven until golden brown, about 40 minutes. Cut into bars while still warm.

Bake in preheated oven until golden brown, about 40 minutes. Cut into bars while still warm.

Cook’s Notes:

You can use chopped nuts in place of sunflower seeds, if you prefer.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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