For us, it was our mom’s homemade pumpkin pie that started our pumpkin love affair. It wasn’t long before we realized that the crust was an unnecessary calorie-loaded accessory and what we were after was really the creamy, sweet and savory interior pumpkin part of the pie. And by the time we were in college, our mom actually had one pie especially for us– one crust-less pumpkin pie : ) . Soon after, we started experimenting with pumpkin recipes and by the time we were registered dietitians and personal trainers we had whipped up many waist-line friendly, fiber-packed pumpkin delights! Remember our Sweet Potato Wedges with Pumpkin Dip, our Pumpkin Soup, Pumpkin Pancakes, Pumpkin Spiced Latte and our Mash & Mix Microwave Pumpkin Spiced Apple Oatmeal Cookie,
One of the best things about cooking with pumpkin is that it adds such creaminess that it’s hard to believe it’s a fiber- packed, low-calorie veggie with loads of vitamin A too. If you can’t resist pumpkin anything, then you have got to try our latest pumpkin number–healthy Granola Pumpkin Bars! We whipped up a crunchy base for the sweet, velvety pumpkin filling of the bars. These bars are awesome because you can freeze them and refrigerate them, but let’s be real these won’t be around long before being devoured. This new dessert bar should hardly be considered dessert because it is so healthy for you, but its sweet enough to keep your sweet tooth satisfied!
Granola Pumpkin Bars
Yield: 12 bars
Ingredients for Granola Base:
14-inch roaster pan, (not a sheet, but a deep dished pan)
2 cup old fashioned oats
½ cup honey
½ cup egg whites (we use Eggland’s Best eggs)
Ingredients for fluffy filling:
3 cups pumpkin, canned (not pumpkin pie filling)
1 cup plain nonfat Greek yogurt
1 tsp cinnamon
1 tbsp. stevia
Directions:
Preheat oven to 350F. Mix all ingredients for granola base in medium bowl and stir until combined. Spray pan with oil in spray container. Pour into roaster pan and bake for 20 minutes or until golden brown. Remove from oven and allow to cool for 15 minutes.
While the base is cooling, mix ingredients by hand or blend for fluffy filling in a medium bowl and set in the fridge until base is cool.
Once cool, top the granola base with the pumpkin mixture and cut into 12 bars. Serve immediately or for better flavor, allow the bars to sit for several hours in the refrigerator.
Nutritional Information:
Per bar
Calories 73; Fat 0g; Saturated Fat 0g; Carbohydrates 10g; Protein 4g; Cholesterol 1mg; Sodium 20mg; Fiber 2g
The Nutrition Twins work with Eggland’s Best to help people get more nutrients.
- Ingredients for Granola Base:
- 14-inch roaster pan, (not a sheet, but a deep dished pan)
- 2 cup old fashioned oats
- ½ cup honey
- ½ cup egg whites
- Ingredients for fluffy filling:
- 3 cups pumpkin, canned (not pumpkin pie filling)
- 1 cup plain nonfat Greek yogurt
- 1 tsp cinnamon
- 1 tbsp. stevia
- Preheat oven to 350F. Mix all ingredients for granola base in medium bowl and stir until combined. Spray pan with cooking spray. Pour into roaster pan and bake for 20 minutes or until golden brown. Remove from oven and allow to cool for 15 minutes.
- While the base is cooling, mix ingredients by hand or blend for fluffy filling in a medium bowl and set in the fridge until base is cool.
- Once cool, top the granola base with the pumpkin mixture and cut into 12 bars. Serve immediately or for better flavor, allow the bars to sit for several hours in the refrigerator.
