Crunchy Sweet Potato Ginger Pumpkin Seed Granola Bars

(from acrazyraisin’s recipe box)

Adapted from my basic granola bar recipe: http://www.recipething.com/recipes/show/52568-quaker-style-chewy-granola-bars (adapted from Chocolate Covered Katie)

Source: http://chocolatecoveredkatie.com/2012/05/17/quaker-style-chewy-granola-bars/

Prep time: 15 minutes
Cook time: 35 minutes

Categories: snack

Ingredients

  • 2 c rolled oats
  • 1/2 c flour, I used 1/4 c garbanzo and 1/4 c w wheat
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • dash of nutmeg
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1 tsp vanilla
  • 2 T coconut oil
  • 2 T canola oil
  • 1/4 cup + 1 T sweet potato puree (could probably use pumpkin instead)
  • 2 cups rice krispies
  • 1/4 cup pumpkin seeds
  • 1/4 cup crystalized ginger diced into small pieces

Directions

  1. eheat oven to 350.

  2. Combine oats, flour, baking soda, salt, cinnamon, and nutmeg in bowl.

  3. In 2 cup measuring cup fill to 1/2 cup with honey and molasses (I use a little more honey than molasses).

  4. Add sweet potato puree, vanilla, and oils.

  5. crowave wet ingredients for about 1.5 minutes, until coconut oil melts.

  6. Pour wet ingredients into dry mix and stir.

  7. Add rice krispies and mix again.

  8. Add the pumpkin seeds and ginger.

  9. Pour mixture into 9×13 pan lined with parchment paper.

  10. Using another sheet of parchment paper squish very very hard.

  11. Bake for 20-25 min. until edges are crunchy.

  12. Let cool enough to handle and not crumble.

  13. Cut and turn over pieces (it helps if you eat a few so that you can get everything to fit again).

  14. Bake for another 10 minutes.

  15. Cool and enjoy!

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