My 9-year-old son came up to me last week and said, “Um, mom, I’m getting kind of tired of all these pumpkin snacks you’re making.” Poor kid, I’ve subjected him to pumpkin-glazed popcorn, pumpkin cake, pumpkin pie ice cream, roasted pumpkin seeds, and pumpkin chocolate chip cookies. So I took a break and made banana bread and coconut bars with chocolate drizzle. Having given my family a chance to cleanse their palates, I’m back to pumpkin.
My most frequently viewed recipe is this one: Chewy Blueberry Banana Oat Bars. They’re very tasty, and I’m glad so many other people have enjoyed them. This is an adaptation of that oat bar recipe. I used pumpkin and cranberries instead of blueberries and bananas. This is an equally delicious way to have a quick, healthy snack or breakfast on the go. When cranberries go on sale for $2 a bag, I stock up and load the freezer so I can make treats like this whenever I want.
Pumpkin Cranberry Oat Bars
$.31 per serving
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup milk I use non-dairy milk
- 1/2 cup maple syrup
- 2 cups old fashioned oats
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup chopped cranberries
Preheat the oven to 375 degrees and grease a 9 x 9 inch baking dish.
Combine the wet ingredients in a large mixing bowl.
In a small bowl, stir together the oats, cinnamon, and salt. Add the oat mixture to the wet ingredients and stir to combine.
Fold in the cranberries and transfer the mixture to the baking dish.
Bake for 25 to 30 minutes until set.
Cool on a rack and cut into 12 bars. Serve within 24 hours or freeze.