Homemade Pumpkin Pie Nutrigrain Bars

As many of you probably already know, I love anything and everything to do with fall. In high school, I was cited as saying that one of my favorite childhood memories was going to the pumpkin patch to search for the biggest pumpkins. I was made fun of. And my sister, of course, didn’t even remember this most precious occasion. Pumpkins are so great. I just don’t understand how they could be forgotten!

A fall-themed, pumpkin-licious wall plaque available now in my Etsy shop.
A fall-themed, pumpkin-licious wall plaque available now in my Etsy shop.

One of the best things about fall is that I can cook with pumpkin without feeling weird. (Obviously, I cook with pumpkin and squash basically all year ’round, but I feel weird when I do it in the middle of summer). My most recent foray into cooking with pumpkin: Homemade Pumpkin Pie Nutrigrain bars.

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I have to wonder why Nutrigrain does not already have a pumpkin pie bar. You would think, with how popular Pumpkin Spice is with every other brand (kisses, m&ms, starbucks, etc. etc.) that they would jump on the bandwagon. But, alas, they have not – so I decided to do the dirty work for them.

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These cereal bars make the perfect on-the-go breakfast; they contain no saturated fats or processed sugars, and with the oats and pumpkin they can stave off the hunger grumbles until lunch. Make them now!

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Homemade Pumpkin Pie Nutrigrain Bars

INGREDIENTS:

1 cup finely processed oats
1 cup whole wheat flour
1/4 tsp baking soda
1/4 tsp cornstarch
1/2 tsp salt
1/4 tsp cinnamon
3 tbsp Greek yogurt
4 tbsp agave nectar or honey
2 tbsp olive oil
1 tbsp peanut or other nut butter
2 tbsp milk

Filling:
1/2 cup canned pumpkin puree
1/2 cup agave nectar
1/2 tsp salt
1/2 tsp pumpkin spice seasoning
1 tsp cinnamon
a pinch of nutmeg, ginger, and cloves
a drop of vanilla or caramel extract

METHOD:

1. Make filling first: Combine all ingredients except the extract into a pan. Heat on medium high until mixture boils, stirring constantly. Remove from heat and add extract. Let cool.

2. Preheat oven to 350 degrees. Now for the dough: Combine processed oats, flour, cornstarch, baking soda, salt, and cinnamon. In a separate bowl, combine Greek yogurt, agave nectar, olive oil, peanut butter, and milk. Whisk until ingredients are well-incorporated. Pour wet mixture into dry mixture and stir together. This will form a rather crumbly ball of dough. If need be, add water a teaspoon at a time to make it more manageable for rolling out.

3. Lay out parchment paper and roll out the dough. Use flour to prevent sticking. Dough should be 1/4 of an inch or so thick. Trim edges so you are working with a rectangle. Roll out trimmings to use as well.

4. Spoon cooled filling onto the half the length of dough. Depending on how fruity you like your bars, add 3 to 5 tablespoons and spread evenly, leaving a little bit of room on the edges. Fold other side of dough over the filling and press down lightly. With a sharp knife, cut into rectangles. Top with oats and bake for 10 to 12 minutes. Enjoy!

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4 thoughts on “Homemade Pumpkin Pie Nutrigrain Bars

  1. I still don’t remember that. And now I don’t remember ever having a conversation where I told you that I don’t remember that either.

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