I made these for a family get-away snack instead of buying granola bars and chips. These bars are a great treat to grab on the go. They are quite dense and therefore filling. The recipe comes with a Cashew Butter Maple Glaze option that I have not tried. Let me know if you try it and what your thoughts are.
With thanks to Angela Liddon at Oh She Glows
Yield: 10-12 bars Prep Time: 20 minutes Cook Time: 23 minutes
1 cup pumpkin purée
1/3 cup blackstrap molasses
1/3 cup coconut sugar (or granulated sugar of choice)
2 Tbsp coconut oil
2 tsp pure vanilla extract
1 + 1/2 cups gluten-free rolled oats
3/4 cup gluten-free all-purpose flour*
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp fine sea salt
heaping 1/3 cup dried cranberries
Cashew Butter Maple Glaze (optional):
2 Tbsp raw cashew butter
1 Tbsp agave nectar
1/2 Tbsp coconut oil, melted
pinch of cinnamon, to taste
- Preheat oven to 350 degrees. Line an 8-inch square pan with 2 pieces of parchment paper, one going each way.
- In a medium pot over medium heat, stir together the pumpkin, molasses, sugar, and oil. Heat until melted and combined. Remove from heat and stir in the vanilla.
- In a blender or food processor, add the rolled oats. Blend on the lowest speed (or pulse, if using a processor) until roughly chopped. You don’t want to pulverize it into a flour – the goal here is to keep a coarse texture, with some large pieces of oats and some smaller ones.
- In a large bowl, stir together the dry ingredients (oats, flour, cinnamon, ginger, salt, and cranberries).
- Scoop the wet ingredients over the dry and stir well until combined. The mixture will be very sticky and heavy. Totally normal.
- Scoop the dough into the prepared square pan. Since the dough is so sticky and dense, it’s challenging to spread out smoothly. Angela’s suggestion is to place a piece of parchment paper on top of the dough and press down on it with your hands, trying to spread it out evenly as you go. It takes a bit of time to get it smooth. After pressing it smooth, place a pastry roller (or a jar or can) on top of the parchment and roll it smooth while pressing in the edges with your fingers.
- Bake in the oven, uncovered, for 22-25 minutes (I baked for 23 minutes) until firm to the touch. Cool in the pan for 5 minutes before lifting out the square and cooling it on a cooling rack for another 30 minutes. Slice into 10-12 bars.
- For the glaze (optional): In a small bowl stir together all the glaze ingredients until combined. Add the glaze into a plastic bag and snip off the corner so you can “pipe” it on the bars. Or simply spread the bars with the cashew mixture using a knife. Your call.
*If you aren’t using gluten-free all-purpose flour, Angela suggests using all-purpose flour or light spelt flour. Whole wheat pastry flour might work too.
If you try anything else post your comments on Angela’s ohsheglows.com and on this blog.
Feel free to swap the cashew butter glaze for a simple icing sugar glaze.
For a nut-free option, skip the cashew butter glaze.
My family felt like this treat needed a little crunch and texture. The next time I make it I would try adding pepita seeds or walnuts. If you try it let me know!