The "puck" shape of these treats makes them the ultimate portable breakfast, although it does take a little finessing to transform the moist, sticky batter from "gluey" to "chewy". Being thicker than your standard "bar" means that in order to keep the texture consistent, it takes a "two part" baking system: first in the muffin tin until set, but still soft, then free-standing on a sheet tray until the bottoms and sides crisp up a little bit. You'll never get "crunchy" granola bars, obviously - the lack of added oil and the abundance of pumpkin in these will see to that - but they have a toothsome quality and a definite ability to fill you up before or after a workout without giving you a major sugar hangover! I knew I had hit the jackpot when the photo I posted to Instagram got a like and a recipe request from the @naturespathorganic team - not to mention the craving from my coworkers!
Pumpkin-Mango Granola Pucks
½ cup pure pumpkin puree (I roasted my own)
½ cup natural style creamy peanut butter (just peanuts and salt)
¼ cup Muscovado sugar
¼ cup golden syrup or honey
¼ cup maple syrup
½ tsp liquid stevia
¼ cup unflavoured pea protein powder
1 tbsp vanilla
1 box (about 4 cups) Nature's Path Chia Plus Coconut Chia Granola
½ cup large-flake rolled oats
1⁄3 cup stabilized rice bran
½ cup diced dried mango
- Heat the oven to 325°F and line a muffin tin with paper liners
- In a bowl, beat together the pumpkin, peanut butter, sugar, syrups, stevia, protein powder and vanilla until smooth.
- Add the granola, oats, bran and mango, stirring until everything is well coated.
- Pack ¼ cupfuls into the liners, pressing in as well as you can with the back of a spoon or disher.
- Bake for 40 minutes.
- Remove from the oven and press the tops of the pucks down firmly to compact.
- Cool 10 minutes in the tin, then move the pucks to a baking sheet.
- Bake 15 minutes.
- Let cool completely before eating or storing in the fridge (up to 1 week) or freezer (up to 2 months).
Total Fat: 10.6 g
Cholesterol: 0.0 mg
Sodium: 75.8 mg
Total Carbs: 39.0 g
Dietary Fiber: 4.5 g
Protein: 7.8 g