Pumpkin Cinnamon Chip & Pecan Granola Bars

Pumpkin Cinnamon Chip & Pecan Granola Bars is a gluten free, dairy free, and lacto ovo vegetarian side dish. This recipe makes 10 servings with 232 calories, 4g of protein, and 5g of fat each. For 57 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 780 people were glad they tried this recipe. Head to the store and pick up vanillan extract, pecans, cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 50 minutes. It is brought to you by Brown Eyed Baker. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is great. Try Pumpkin Chocolate Chip Granola Bars, Pumpkin Chocolate Chip Granola Bars, and Pumpkin Chocolate Chip Granola Bars for similar recipes.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

¼ cup applesauce

½ cup pumpkin puree (canned pumpkin)

½ cup cinnamon chips

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ cup honey

¾ cup light brown sugar

½ cup chopped pecans

½ teaspoon pumpkin pie spice

3¼ cups traditional rolled oats

½ teaspoon salt

1 teaspoon vanilla extract

Equipment:

baking pan

oven

whisk

bowl

wooden spoon

spatula

frying pan

wire rack

plastic wrap

Cooking instruction summary:

1. Preheat oven to 350 degrees F. Spray an 8x8-inch baking pan with nonstick spray and set aside.2. In a large bowl whisk together the oats, pumpkin pie spice, cinnamon, salt and nutmeg. In a medium bowl whisk together the brown sugar, pumpkin, applesauce, honey and vanilla extract until combined and smooth. Pour the mixture over the oats and use a rubber spatula or wooden spoon to mix until all of the oats are moistened. Stir in the cinnamon chips and pecans.3. Evenly press the mixture into the prepared pan. Bake for 35 to 40 minutes or until golden brown. Make sure not to underbake! Remove from the oven and cool on a wire rack. Cut into bars and serve. Leftover bars can be individually wrapped in plastic wrap or stored in an airtight container and kept at room temperature.

 

Step by step:


1. Preheat oven to 350 degrees F. Spray an 8x8-inch baking pan with nonstick spray and set aside.

2. In a large bowl whisk together the oats, pumpkin pie spice, cinnamon, salt and nutmeg. In a medium bowl whisk together the brown sugar, pumpkin, applesauce, honey and vanilla extract until combined and smooth.

3. Pour the mixture over the oats and use a rubber spatula or wooden spoon to mix until all of the oats are moistened. Stir in the cinnamon chips and pecans.

4. Evenly press the mixture into the prepared pan.

5. Bake for 35 to 40 minutes or until golden brown. Make sure not to underbake!

6. Remove from the oven and cool on a wire rack.

7. Cut into bars and serve. Leftover bars can be individually wrapped in plastic wrap or stored in an airtight container and kept at room temperature.


Nutrition Information:

Quickview
260k Calories
4g Protein
5g Total Fat
53g Carbs
13% Health Score
Limit These
Calories
260k
13%

Fat
5g
8%

  Saturated Fat
0.68g
4%

Carbohydrates
53g
18%

  Sugar
24g
27%

Cholesterol
0.0mg
0%

Sodium
124mg
5%

Get Enough Of These
Protein
4g
9%

Manganese
3mg
166%

Fiber
9g
40%

Vitamin A
1946IU
39%

Calcium
155mg
16%

Iron
2mg
14%

Magnesium
54mg
14%

Phosphorus
135mg
14%

Selenium
8µg
12%

Copper
0.23mg
11%

Vitamin B1
0.16mg
11%

Zinc
1mg
10%

Potassium
224mg
6%

Vitamin K
6µg
6%

Vitamin B5
0.46mg
5%

Vitamin E
0.6mg
4%

Vitamin B2
0.06mg
4%

Vitamin B6
0.07mg
4%

Folate
12µg
3%

Vitamin B3
0.6mg
3%

Vitamin C
1mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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