Pumpkin Molasses Power Bars
Fuel your day with these homemade Pumpkin Molasses Power Bars! Packed with nutritious ingredients, they're a delicious, budget-friendly snack that’s perfect for on-the-go. Moist and flavorful with a hint of spice, they're a much healthier alternative to store-bought energy bars.
Equipment
- Nonstick cooking spray, large saucepan, 8-inch (20 cm) square baking pan, wire rack, sifter (if making icing)
Ingrediënten
- 1 cup 244 g pumpkin purée
- ½ cup 117 g blackstrap or regular molasses
- ¼ cup 48 g Sucanat
- 2 tablespoons 30 ml canola oil
- 2 teaspoons pure vanilla extract
- 1 ½ cups 117 g quick-cooking oats
- 1 cup 120 g light spelt flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon fine sea salt
- ½ cup 41 g dried cranberries or other dried fruit/nuts
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8-inch (20 cm) square baking pan with nonstick cooking spray.
- In a large saucepan, heat the pumpkin, molasses, Sucanat, and oil over medium heat until smooth and well combined, about 2 minutes.
- Stir in the vanilla.
- Fold in the oats, flour, cinnamon, ginger, salt, and dried cranberries.
- Press the mixture into the prepared pan.
- Bake for 25 minutes or until firm and lightly golden on top.
- Let cool on a wire rack.
- For easier slicing, chill the bars in the fridge while still in the pan.
Variation (optional):
- For a sweet finish, drizzle the bars with icing: sift 1/4 cup (40 g) powdered sugar into a bowl.
- Slowly add nondairy milk, about 1/2 teaspoon at a time, stirring to achieve a smooth, spreadable consistency.
- Drizzle over the cooled bars.
Notes / Tips / Wine Advice:
Serving Tip:
Wrap the bars individually in waxed paper for an easy, grab-and-go snack.
Wine Advice:
This is a hearty snack, so pair it with a light, chilled white wine like Chardonnay or a fresh iced tea for a perfect pick-me-up!
Nutritional Information
Calories: 140 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 2 g | Fiber: 4 g | Sugar: 15 g | Salt: 0.1 g
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