Pumpkin Pecan Cacao Granola Bars

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Ah, granola bars. Cherished by busy people everywhere. Delicious enough for a quick snack, hearty enough for breakfast on-the-go- who doesn’t love a good granola bar? I’ve made my share of granola, and while I enjoy a big sprinkle of granola on top of my yogurt as much as the next girl, I much prefer it in bar form. 

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This recipe is adapted from Faith’s adaptation of Meg’s make-your-own granola. I’ve made a few different versions of these granola bars, and we’ve loved each one of them. In the spirit of Fall, I thought it might be time to try something pumpkin-y. And unlike the vast majority of pumpkin spice food you’ll encounter this season, these little guys actually have pumpkin in them.

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Admittedly, this iteration doesn’t hold together quite as well as previous versions I’ve made. I’m assuming that’s due to the extra moisture from the pumpkin purée. If firm, no-crumble granola bars are your jam, try baking them a little bit longer. I don’t mind them a little crumbly, although it means they’re slightly less convenient for on-the-go.

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Pork Chile Verde Stew
Serves 6
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140 calories
15 g
5 g
7 g
6 g
1 g
290 g
369 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
290g
Servings
6
Amount Per Serving
Calories 140
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 5mg
2%
Sodium 369mg
15%
Total Carbohydrates 15g
5%
Dietary Fiber 4g
17%
Sugars 5g
Protein 6g
Vitamin A
46%
Vitamin C
38%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. fat for cooking (i used lard; olive oil or ghee also work well)
  2. 1/2 white onion, chopped
  3. 2 cloves garlic, minced
  4. 8 oz. canned green chiles
  5. 2 tsp. ground cumin
  6. 1 1/2 tsp. dried oregano
  7. 4 cups chicken stock or bone broth
  8. 2 medium turnips, chopped
  9. 4 cups cooked pork shoulder, shredded
  10. 4 oz. frozen spinach (or a few handfuls of fresh)
  11. avocado, for serving
Instructions
  1. Sauté onion in fat until translucent.
  2. Add garlic, cumin and oregano and sauté until fragrant.
  3. Add chiles, broth, turnips, pork, and spinach and bring to a boil.
  4. After stew boils, reduce to a simmer for 15-20 minutes, until turnips are cooked through.
  5. Serve with chopped avocado.
beta
calories
140
fat
7g
protein
6g
carbs
15g
more
audrey steinbach https://audreysteinbach.com/

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