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.
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.
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.
- fat for cooking (i used lard; olive oil or ghee also work well)
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 8 oz. canned green chiles
- 2 tsp. ground cumin
- 1 1/2 tsp. dried oregano
- 4 cups chicken stock or bone broth
- 2 medium turnips, chopped
- 4 cups cooked pork shoulder, shredded
- 4 oz. frozen spinach (or a few handfuls of fresh)
- avocado, for serving
- Sauté onion in fat until translucent.
- Add garlic, cumin and oregano and sauté until fragrant.
- Add chiles, broth, turnips, pork, and spinach and bring to a boil.
- After stew boils, reduce to a simmer for 15-20 minutes, until turnips are cooked through.
- Serve with chopped avocado.