Continuing with the annual pumpkin chronicles, I used the pumpkin purée from my last post to make some delicious seasonal granola bars. I took them on a weekend getaway and they were received with warm welcoming smiles.
In a large mixing bowl combine four cups of old fashioned rolled oats, one cup hulled sunflower seeds, one-half cup chopped cashews, one-half cup chopped almonds, one and one-half cups dried cherries, and one-half cup cacao nibs. Sprinkle in cinnamon, ginger and allspice to taste. I used about one-half tablespoon of cinnamon and one teaspoon of the ginger and allspice. Time to play with your food! Toss well with your hands to combine the ingredients.
Next, mix in two cups of pumpkin purée and two tablespoons of shagbark hickory syrup. I realize not everyone has shagbark hickory syrup, so go ahead and feel free to substitute maple syrup. I prefer the shagbark because it is not quite as sweet as maple.
Once everything is well mixed, press into your favorite bar pan making sure it is tightly packed. My absolute favorite bar pan is this large stoneware bar pan from pampered chef. It is 10″ X 15-1/2″. Any pan around this size will work, but I have had the most success with stoneware for granola bars.
I bought mine here:
These bars have it all! Sweet and savory along with chewy and crunchy. Share with your friends or pack for snacks. They will keep well for two weeks in the refrigerator if you can keep them around that long.