Friday, November 2, 2012

Fall Pantry Granola Bars


Every single year maybe about two or three times throughout the year I go through a "healthy phase." I try to be somewhat healthy year round but I always feel like the sweets that I bake and eat are packing on too many pounds and I need to drop the calorie count. I vow to bake a great "healthy" dessert that will taste delicious. I have to say these healthier versions taste good, but are definitely not comparable to their butter, sugar, and chocolate filled counterparts. If I had the two to choose from I would take the latter every time with a side of guilt. Well, I've been in that phase. After being on vacation and eating loads of deliciously bad things and then the 1/2 marathon coming up I felt like I should make an effort. I've always loved granola bars, but have never tried making my own. I thought it was about time and after searching through recipes I found one that I liked that looked like a good start.


Fall Pantry Granola Bars

Ingredients:
3 1/4 cups traditional rolled oats
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup brown sugar splenda
1/2 cup pumpkin puree
1/4 apple sauce
1/4 honey
1 tsp vanilla extract
1/2 cup chocolate chips
1/2 cup mixed nuts (I used nuts from a trail mix that had a lot of pumpkin seeds, had to pick out the raisins though)

Directions:
1.  Preheat oven to 350 degrees F. Spray an 8x8in baking pan with nonstick spray or line with parchment paper and set aside.

2.  In a large bowl whisk together the oats, pumpkin pie spice, cinnamon, salt, and nutmeg.

3.  In a medium bowl whisk together the brown sugar splenda, pumpkin, applesauce, honey, and vanilla extract until combined and smooth.

4.  Pour the mixture over the oats and use a rubber spatula or wooden spoon to mix until all the oats are moistened, then stir in the chocolate chips and mixed nuts.

5.  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 wire rack. Cut bars and serve.

*Leftover bars can be individually wrapped in plastic wrap or stored in and airtight container and kept at room temperature.

Recipe reprinted from Brown Eyed Baker with a few small changes.

2 comments:

  1. These look great and I will definitely have to try making them sometime! I do have a question though: I'm not a fan of Splenda, so would it be acceptable to substitute the brown sugar Splenda for regular brown sugar?

    ReplyDelete
    Replies
    1. Hi Athnie and thank you! :) Yes you can use regular brown sugar. When the brown sugar splenda is replacing regular sugar it half of the measurement, so you will want to use 1 cup of brown sugar for equal sweetness.

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