A tweak of this recipe:
Pumpkin Granola Bars II
Serving Size : 16
3/4 cup canned pumpkin
1/4 cup unsweetened applesauce
1/4 cup butter -- at room temperature
1/4 cup honey
2 tablespoons blackstrap molasses
2 cups rolled oats
1/2 cup sunflower seeds
1/2 cup pumpkin seeds, roasted
2 tablespoons shredded coconut flakes
1/4 cup wheat germ - Bob's Red Mill
1/2 teaspoon cinnamon
Blend the pumpkin, egg, butter, honey, and molasses in a mixing bowl or food processor.
Add the oats, sunflower seeds, coconut, wheat germ, and cinnamon, mix well.
Spread this mixture into a lightly greased 15 1/2-by-10 1/2-inch jelly-roll pan.
Bake in a 350*F oven for 40 minutes or until golden brown. While still warm, cut into 3-by-1 1/2-inch bars.
For very crisp bars, remove from pan to wire rack and cool completely.
17g Carbohydrate; 3g Dietary Fiber
First, a note about the last attempt - they dried out after a few days and weren't as good. If I make them again, I'm going to cut them into 16 bars instead of 32, because I was always eating 2 at a time.
Now for these. I am using a smaller cookie sheet, and only cooked them for 30 minutes. They are on the drier side, and crumbly. They would probably make good granola, but not good bars. I may crumble one up and add it to yogurt or something. They pumpkin taste is rather strong. But not horrible.