I probably shouldn’t be blogging right now… I have spilled rice to clean, spilled milk to clean, markers on the walls to wash, and a plethora of toys and other things to clean…. and that’s just from my boy! Yes, he was at his one-year-old finest today! He even ate toothpaste and almost drank the mouthwash before I caught him! But, that is for another post… Today I am sharing a new breakfast recipe I was excited to discover. It is healthy, and fall-inspired, not-to-mention something “different” than the norm.
The original recipe can be found here. (side note: I was excited to discover that this blogger is a “Yeh.” Perhaps we are distant cousins!) My recipe is distorted just a bit to add in sweetener. A little maple syrup never hurt anyone, after all! Here is what I did:
Soft Pumpkin Granola Bars
2 c rolled oats
1/2 tsp kosher salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1 tsp vanilla extract
1 c almond milk
1/4 c maple syrup
1 c pumpkin puree
3/4 c toasted almonds
Preheat oven to 400. Prepare an 8-inch square pan and set aside.
In a large bowl, combine all dry ingredients. Mix in vanilla, eggs, almond milk, and pumpkin. Fold in almonds.
Spread evenly in loaf pan. Bake for 22-25 minutes, until the top is set and starts to darken.
In all fairness, I need to disclose that this was not a huge hit with the kiddos. Ironically, they all said they loved it , but after a few bites they changed their minds. Personally, I wasn’t sold after the first bite, but it grew on me to where I will definitely be making these again.