Equipment
Ingredients
- 2 ¼ cup granola
- ¼ cup coconut oil, melted
- 15 oz pumpkin puree, canned
- 2 eggs, lightly beaten
- 1 cup reduced-fat milk
- ⅔ cup plain Greek yogurt
- ½ cup maple syrup
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking pan with cooking spray or oil.
- Pulse the granola in a food processor until coarse crumbs form. (If you don’t have a food processor, put the granola in a zip-top bag and crush it with a rolling pin.)
- Stir the melted coconut oil into the granola crumbs, then press the mixture firmly and evenly into the bottom of the pan. (It will be a little more crumbly than a typical crust—don’t worry, it will hold together after baking!)
- In a large bowl, whisk together the pumpkin puree, eggs, milk, Greek yogurt, maple syrup, pumpkin pie spice, vanilla, and salt until smooth. Pour the pumpkin mixture over the granola crust and spread it evenly.
- Bake for 35-40 minutes, until the edges are set and the center jiggles only slightly.
- Let the bars cool completely in the pan, then refrigerate for at least 1 hour before cutting into 12 bars.
Notes
I used a vanilla almond granola, but anything that goes with pumpkin would work. Skip granolas with large chocolate chunks or dried fruit, which can burn.
Be sure to use plain pumpkin puree, not sweetened pumpkin pie filling.
Store the bars in the refrigerator for up to 1 week, or freeze individually wrapped bars for up to 2 months.
Nutrition (estimated per serving)
Calories: 224kcalCarbohydrates: 29gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 131mgPotassium: 250mgFiber: 2gSugar: 15gVitamin A: 5576IUVitamin C: 2mgCalcium: 87mgIron: 2mg
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