Peanut Butter Pumpkin Bars

These no-bake bars make for the perfect grab-and-go breakfasts. Made with peanut butter and oatbran, they're loaded with protein and fiber to keep you full for hours. It also contains pumpkin, which is a top source of the vitamin A your baby needs to develop a healthy heart, lungs and kidneys. For an extra protein boost, trade the milk powder for protein power.

Peanut Butter Pumpkin Bars
Servings: 12 Prep 10 mins plus 1 hour refrigeration Start to Finish 1 hr 10 mins

Ingredients

  • 3/4 cup unsalted natural peanut butter (or other nut butter of choice)
  • 3/4 cup canned pumpkin puree
  • 2 tablespoons molasses
  • 2 cups granola of choice, plus more for topping
  • 1/2 cup oat bran
  • 1/2 cup non-instant milk powder
  • 1/3 cup dried currants
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Pinch of sea salt

Make It

1. Place peanut butter, pumpkin and molasses in a large bowl and stir until well combined. Add all of the remaining ingredients and mix until everything is moist. (It should have a thick consistency.)

2. Pour mixture in a greased or parchment paper-lined 8-by-8 inch baking pan. Spread evenly until it's about 1/2-inch thick. Sprinkle additional granola on top and press down lightly.

3. Place pan in the freezer until firm, about 1 hour. Slice into 12 bars and store in an airtight container in the refrigerator.

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