A few days ago I made a batch of my Breakfast cookies. I posted a link to the recipe on Facebook (as I often do since I love food and love to share about it). My friend Beth commented that her son, Issac, couldn’t have them due to his banana allergy (Isaac has
This got my wheels spinning. As the mother of an allergic kid I know how much they just want to do the same things as everyone else. Just want to feel….normal. I wanted to create a cookie bar that was still healthy and that sweet little Isaac could eat. So Isaac, these are for you, and for your mom, Beth, who gives up her love of all things peanut butter, just for you. Or at least waits until you aren’t around. 😉
Pumpkin Oat Bars
1/2 cup real maple syrup
1/4 cup dark brown sugar
4 cups rolled oats
1 cup raisins
1 cup craisins
1 tsp cinnamon
1 tsp nutmeg
1 can pumpkin puree (NOT pie filling)
1 cup applesauce
Preheat oven to 350.
In a medium saucepan heat maple syrup and brown sugar over medium heat, stirring frequently, until thick and bubbly. As it gets toward the end you will need to scrape around the sides of the pot to keep it from crystallizing.
As the syrup and sugar are heating, in a large bowl mix oats, raisins, craisins, cinnamon and nutmeg.
When the syrup and sugar are thickened and bubbly, remove from heat and stir in the pumpkin until well blended. Add the pumpkin mixture to the oats along with the applesauce. Mix until it is all blended.
Spread into a greased 9 x 13 pan. Bake at 350 for 25 minutes.