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After picking up a few pumpkin products (the granola and the pumpkin spice syrup) I think I have a new absolute favorite fall breakfast. Honestly, we’re usually a pour a bowl of cereal and add a splash of milk kind of family. It’s easy, it’s fast and it doesn’t require me to turn on the oven. But, on occasion I do oblige my son’s requests to make pancakes on the weekends. With the pumpkin products in mind, I figured, “Why not add them to those special Saturday pancakes?” With the leftover granola and syrup I decided to try out a no-bake (this does involve a little bit of ‘cooking’, but no baking time) breakfast bar.
What was the result of my fall breakfast-making binge? After no-baking the bars I had to go out for a few hours. When I got home my husband had pretty much polished off all of them!
Even if you’re not exactly Top Chef material, this recipe is totally do-able. Instead of just serving these soon-to-be fall favorites up to the kiddos, get them involved in the making process. They can measure, mix and plate the pumpkin breakfast treats!
Here’s What You’ll Need:
· Giant Eagle Pumpkin Cranberry Granola – If you’re looking to add an extra zip to the recipes, mix in a cup of the Ginger Snap Granola as well.
· Giant Eagle Pumpkin Spice Syrup
· Creamy peanut butter (I used the natural, unsalted variety, but you can also use the regular salted kind) – You could also swap in almond butter or a chocolate hazelnut spread.
· Pancake mix – Follow the manufacturer’s directions. You’ll probably need milk and eggs to go with this as well.
· Optional: Giant Eagle Orange Spice Cider – To serve on the side, as an alternative to the typical orange juice.
Here’s What to Do:
To make the pancakes:
1. Mix the pancake batter (again, follow the directions on the box – or use your favorite recipe).
2. Add one cup of the pumpkin cranberry granola.
3. Stir the granola in, mixing it throughout the batter.
4. Coat the skillet in the thin layer of butter and cook the pancakes.
5. Plate the pancakes, add a generous drizzle of the pumpkin spice syrup.
6. Crumble a handful of granola on top of the syrup and serve!
To make the granola breakfast bars:
1. Mix ¼ cup of the pumpkin spice syrup with ¼ cup peanut butter in a saucepan, heating on a low setting. Stir the mix continuously (so it doesn’t stick) until it is liquid-like. If you need a little extra liquid (or id the peanut butter is too thick), add in a one to two tablespoons of the orange spice apple cider.
2. Try not to eat the mix yet – it smells more amazing than you’re imagining!
3. Pour the syrup-pb mixture over 1 ½ cups of the pumpkin cranberry granola.
4. Stir thoroughly.
5. Again, try not to eat it all just yet.
6. Cover a baking dish with plastic wrap. This keeps the bars from sticking.
7. Spoon the mix onto the pan, making a thick rectangle. I made the bars about 1 1/2 –inch thick.
8. Cover the top of the bars with another layer of plastic wrap.
9. Pop the dish into the freezer for at least 30 minutes. You might be tempted to take the bars out early and try them. If you can wait, doing so makes them much sturdier.
10. Take the dish out of the freezer. Peel off the plastic wrap.
11. Using a spatula, remove the giant rectangle of breakfast bars from the dish.
12. Cut the granola mix into square or rectangle bar shapes.