coconut pumpkin granola bars
Today’s topic: comebacks.
I don’t care what anyone says… tie dye is making a comeback and I will be first in line to kiss it when it does.
It’s the kind of comeback you root for… like Justin Timberlake’s curly blonde locks from way back when. I swear… I was seven and desperately in love.
I’ve sure had my time with tie dye: shirts, bandanas, socks, bracelets, bras (that was rather interesting).
I would have definitely wanted to be around during the sixties to meet this guy. I bet he had friends.
I have a feeling we’d be good friends, too. Whaaaaassssap.
Now I love tie dye, don’t get me wrong… but these look a little suspect.
As you’ve probably noticed, I had quite a ball on pinterest the other day…
I hate plastic-looking cookies… you know, the ones that look delicious but taste god awful? Really… who does that? Tease.
When I was little I’d always try to eat them and then be utterly disappointed when I tasted dirty, cold plastic on my tongue. Womp womp.
Some things never change.
This is a chewy, oaty little bar of love. It takes my love for noming to a whole other dimension.
We’ve come a long way as a species, and as far as we can tell, next to civil rights, the hippie movement, and the Real Housewives, granola bars are one of those high-water marks that we’ll look back on and say, “well done, champs.”
Let’s just say there will be some kind of statue about it. That’d be sweet… and hopefully edible? I’d want to eat a statue made out of granola. I totes call dibs. Maybe I’ll save you some crumbs or something, because I like to share.
Coconut Pumpkin Granola Bars
3 cups rolled oats.
3 tbsp coconut flakes.
1 tsp cinnamon.
1 tsp nutmeg.
1 tsp pumpkin pie spice.
1/2 tsp salt.
1/2 cup pumpkin puree.
1/4 cup applesauce.
1/4 cup agave nectar.
1 tsp vanilla.
1/2 cup pumpkin butter (or store bought).
Preparation (makes 12 bars): preheat oven to 350 degrees F and spray an 8×8-inch baking pan and set aside.
In a large bowl whisk together the oats, coconut flakes, spices, and salt. In a medium bowl whisk together the pumpkin, applesauce, agave nectar and vanilla until combined and smooth. Pour the mixture over the oats and use a rubber spatula or wooden spoon to mix until all of the oats are moistened.
Evenly press the mixture into the prepared pan and coat with pumpkin butter. Bake for 35-40 minutes or until golden brown. Remove from the oven and cool on a wire rack. Cut into bars and serve or store in an air-tight container.
Nutritional information: 140 calories, 2.4g fat, 27g carbs, 2.7g protein, 3.8g fiber