PUMPKIN GRANOLA COOKIES RECIPES

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PUMPKIN GRANOLA BARS RECIPE | ALLRECIPES



Pumpkin Granola Bars Recipe | Allrecipes image

Here's to you pumpkin lovers! Makes a great autumn lunch box/on-the-go snack, and it's healthy enough. You can be pretty creative and mix and match ingredients that are in there (like adding raisins, cranberries, etc). These freeze really well!

Provided by hilarybear

Categories     Appetizers and Snacks    Snacks    Granola Bar Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 25 bars

Number Of Ingredients 12

¾ cup pumpkin puree
1 egg
¼ cup room-temperature butter
¼ cup honey
3 tablespoons molasses
2 cups rolled oats
½ cup sunflower seeds
¼ cup wheat germ
2 tablespoons shredded unsweetened coconut
2 teaspoons ground flax
1 tablespoon grated orange zest
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
  • Beat pumpkin puree, egg, butter, honey, and molasses together in a large bowl. Stir rolled oats, sunflower seeds, wheat germ, coconut, ground flax, orange zest, and cinnamon into the pumpkin mixture; spread into the prepared pan.
  • Bake in preheated oven until golden brown, about 40 minutes. Cut into bars while still warm.

Nutrition Facts : Calories 88.9 calories, CarbohydrateContent 11 g, CholesterolContent 12.3 mg, FatContent 4.5 g, FiberContent 1.5 g, ProteinContent 2.2 g, SaturatedFatContent 1.7 g, SodiumContent 35.6 mg, SugarContent 4.6 g

GRANOLA COOKIES RECIPE | MARTHA STEWART



Granola Cookies Recipe | Martha Stewart image

Using coconut oil instead of butter not only gives these drop cookies a healthy boost, but it also adds great flavor. Martha made this recipe on "Martha Bakes" episode 809.

Provided by Martha Stewart

Categories     Cookie Recipes

Total Time 2 hours 20 minutes

Prep Time 30 minutes

Yield Makes about 40

Number Of Ingredients 13

1/2 cup virgin coconut oil
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon coarse salt
1/2 cup old-fashioned rolled oats
1/4 cup flaxseed meal (ground flaxseeds)
1/2 cup hulled pumpkin seeds (pepitas)
3/4 cup large unsweetened coconut flakes
5 ounces bittersweet chocolate, coarsely chopped (about 1 cup)
1 cup unsweetened dried cherries or cranberries, chopped

Steps:

  • Preheat oven to 350 degrees. Beat oil and brown sugar in a bowl on medium speed until well combined, about 3 minutes. Beat in eggs and vanilla. Add flour, baking soda, and salt; beat until combined. Stir in remaining ingredients until well combined. Refrigerate dough until firm, about 1 hour.
  • Drop heaping tablespoons of dough, 2 inches apart, onto parchment-lined baking sheets. Bake until golden, rotating sheets halfway through, 13 to 14 minutes. Let cookies cool completely on a wire rack before removing from sheets. Cookies can be stored in airtight containers at room temperature up to 2 days.

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