I know my children aren’t the only ones clamoring for snacks every 2.5 seconds. And after school? Ravenous. No way are they making it to supper, but no way am I filling them with junk! These Peanut Butter Pumpkin Power Bars are a hit with my clan, and I feel good about feeding them something tasty, not too sweet, and filled with good-for-us (oh yes, I eat my share) ingredients.
Peanut Butter Pumpkin Power Bars
1/2 cup Libby’s Pumpkin
1/2 cup peanut butter (we prefer crunchy)
1/4 – 1/3 cup honey
1/4 cup coconut oil
2 cups oats (I use old fashioned, but I imagine quick oats would work.)
1/2 cup dried cranberries
1/4-1/2 cup chopped dark chocolate (or chocolate chips)
In a saucepan on medium heat, stir together pumpkin, peanut butter, honey, and coconut oil. Remove from heat. Stir in oats, cranberries, and chocolate. Press into an ungreased 9×9 pan. Refrigerate until served. Keep leftovers (what leftovers?!) refrigerated because coconut oil melts at room temperature, making these pretty soft bars.
Optional: If you prefer power balls, just roll ‘em up! Yummy straight out of the fridge or freezer.
Do you cook with pumpkin outside of the fall/winter holiday season? You totally can! Pumpkin offers lots of superfood benefits year-round:
-Pumpkin is a good source of fiber and a great source of Vitamin A.
-Pumpkin can reduce the fat in some of your favorite recipes, sweet or savory.
-Pumpkin can also be stirred into jarred or prepared sauces to reduce sodium per serving.
-Pumpkin can be used as a substitute in your favorite recipes to reduce calories, or as an add-in to boost fiber and vitamin A.
-Leftover pumpkin can be portioned and stored in the freezer so it ready whenever you want it.
Be sure to visit the Pumpkin Can website where you can share your favorite #PumpkinCan fact via Twitter, Facebook and Pinterest for a chance to win weekly prizes.
What are your favorite uses for pumpkin outside of the season, or do you just eat pumpkin pie year round? (No shame in that!)