Monday, January 21, 2013

Pumpkin Butterscotch Granola Bar

Wow I've gotten behind on my blogging. Not that I've made a ton of food as of late, but these couple posts I've had in my back pocket for a while now.

I've discovered that the rate of posting per-month I do is directly correlated to how busy I am. Mid-December was my commencement date and since then I've been pretty much solidly on the go.

Now to the food....
These are actually the first granola bars I've ever made, and I was extremely pleased with the results! My only complaint was these were too sweet for my taste, so next time I'll scale back the sugar (probably not include the brown sugar at all) and update my recipe accordingly.

So! Without further ado,

Pumpkin Butterscotch Granola Bar
from Heather Christo Cooks

Makes about 20 granola bars

4 cups oats
1/2 cup oil
1/2 cup honey
1/2 cup brown suga
1/2 cup pumpkin puree (recipe here)
2 tsp cinnamon
1/2 tsp salt
1 1/3 cups slivered almonds
1/2 cup pepitas (husked pumpkin seeds)
12 oz. butterscotch chips

1. Preheat oven to 325F and line a 9x13x1" pan with parchment paper.
2. In a large bowl, combine oats and oil. Stir until well coated.
3. Add honey, brown sugar, pumpkin, cinnamon, and salt and mix until combined.
4. Add almonds and pepitas and mix in. Then add butterscotch chips and mix.
5. Transfer granola to the prepared pan and spread evenly, pressing down with a spatula.
6. Bake for 30 minutes, then take the bars out, press down hard with the back of a spatula to compress, and bake for another 20 minutes.
7. Let bars cool completely before slicing into bars.

Optional: wrap in wax paper or parchment paper and tie with twine to keep bars from sticking to each other and to give a hand-hold

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