Spicy Pumpkin Cereal Bars

Spicy Pumpkin Cereal Bars

Recipe #14 in my November Pumpkin Series.
Original Source: The Vegetarian Gourmet by Florence & Mickey Bienenfeld

This is a great recipe to make ahead and freeze, for use as a quick, on-the-go snack on that famous day-after-Thanksgiving (Black Friday) Christmas shopping day!

1 cup Grape Nuts cereal
1 1/2 teaspoons cinnamon
1 1/2 cups pumpkin puree
1 cup honey
6 egg whites
1 tablespoon cinnamon
1 teaspoon each, ginger, nutmeg and coriander
1/4 teaspoon ground cloves

1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder

2 cups rolled oats
1 cup raisins
1 cup chopped walnuts

Mix together cinnamon and Grape Nuts cereal. Spread this mixture evenly on the bottom of a 10×15 inch non-stick jelly roll pan. In a large bowl beat together the pumpkin, honey, egg whites, and spices. Mix together the flour, baking soda and baking powder. Add this, beating just until blended. Stir in the oats, raisins, and walnuts.

To spread the pumpkin mixture on top of the Grape Nuts in the jelly roll pan, drop batter by tablespoonful on top of the cereal; then spread gently to cover entire pan. Bake in 350-degree oven for 35 to 40 minutes or until top is firm to the touch and light brown in color. Allow to cool, then cut into squares with a plastic spatula. Store in refrigerator or freezer. Yields 36 to 48 bars.

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