Posts Tagged ‘Sunflower Seeds’

I’m down to my last can of pumpkin!  GASP!  Now the big question….do I buy more or do I call it quits?!?  Last year I bought more with the intentions of making more pumpkin treats but the holidays came and went, then I was on the post-holiday clean eating kick, and then spring was here.  If buying another can means I make these granola bars again, you better believe I will be snagging some up.

I first made homemade granola bars back in August and fell in love!  I knew this time I, of course, wanted to incorporate pumpkin and all the flavors of fall and had no doubts where to start the search, over at Two Peas and Their Pod.  I’ve used Maria’s recipes numerous times and they always turn out great.  I was pumped when I saw her recipe because it didn’t call for an egg or any oil!!  Woohoo!  A healthy breakfast or snack packed full of flavor, nutrients, and a touch of chocolate.  Winner, Winner!  Oh, the other totally awesome thing about this recipe, the prep works takes like 10 minutes.  Happy, happy, joy, joy!

(Printable Recipe)

Pumpkin Granola Bars

Recipe from Two Peas and Their Pod


  • 3 1/4 cups old-fashioned oats
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1/4 cup applesauce
  • 1/4 cup agave or honey
  • 1 tsp vanilla extract
  • 2 tbsp mini chocolate chips
  • 1/4 cup sunflower seeds
  • 1/2 cup dried cranberries


1.  Preheat oven to 350 degrees.  Spray an 8×8 inch baking dish with cooking spray and set aside.

2.  In a large bowl, combine oats, pumpkin pie spice, cinnamon, nutmeg, and salt.

3.  In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, honey and vanilla extract until well combined.  Pour liquid mixture over oats and stir together until all oats are moist and ingredients are combined.  Next, add chocolate chips, sunflower seeds, and cranberries.

4.  Place oat mixture in prepared pan and press down evenly.  Bake for 30-35 minutes or until golden brown.  Remove from oven and transfer pan to a wire rack to cool.  After 5 minutes, cut bars into desired size.  Allow bars to cool completely.


The pumpkin keeps these bars very soft and chewy, so be careful not to under bake the mixture.

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The last few weeks breakfast has been whatever I can grab while running out the door.  At this point, I’m already about 10 min late, sometimes my outfit goes together (most of the time not, then realize what I actually look like the first time I walk into the bathroom and see myself in a full length mirror – YIKES), and everyday I walk out the door, pause, turn around, back inside, up the stairs and have to double-check the iron and flatiron to make sure I turned them off.  I think I need to start doing some word puzzles, Sudoku, or mind exercises before too long.  The post-it note thing just isn’t working anymore.

In an attempt to make sure I had something somewhat healthy leaving the house I made these granola bars.  Brent has been making some killer fruit bowls in the morning, which is perfect because I really think these bars would be best as a mid afternoon snack.  They have a nice combination of sweet and salty to curb those 4pm cravings.  Although you don’t NEED the chocolate drizzle, it sure is tasty with it.

(Printable Recipe)

Apricot Pistachio Granola Bars

Adapted from allrecipes.com


  • 2 cups old-fashion oats
  • 1/2 cup packed brown sugar
  • 1/2 cup wheat germ
  • 3/4 tsp cinnamon
  • 1 cup all-purpose flour
  • 1 cup dried apricots, roughly chopped
  • 1/2 cup pistachios, roughly chopped
  • 1/4 cup sunflower seeds
  • 3/4 tsp salt
  • 1/2 cup agave
  • 1 egg, beaten
  • 1/2 cup canola oil
  • 2 tsp vanilla extract

1.  Preheat oven to 350 degrees.  Line an 8/10 inch baking pan with parchment paper.

2.  In a large bowl, mix together oats, brown sugar, wheat germ, cinnamon, flour, apricots, and salt.  Make a well in the center, add agave, egg, oil and vanilla.  Stir together until fully combined.  Add in pistachios and sunflower seeds.  Pour mixture into pan and spread evenly.

3.  Bake for 20-25 minutes until the bars are golden brown on the edges.  Middle will look slightly undone, that is ok.  Cool in pan for 5-8 minutes.  Using parchment paper, remove from pan and cut into bars while still warm.  Bars become crumbly when cut after completely cooled.

4.  Drizzle dark chocolate over top of bars if desired. (optional)


  • Store in an airtight container for up to 3 days.  

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