Recently, I spent time in California raisin country learning all there is to know about raisins as apart of a blogger ambassador program with California Raisins. Posts are soon to come about my time there, tons of information that you probably didn’t know about raisins, why you don’t put lipstick on in front of a bear, and info on upcoming recipe contests with California Raisins and Relish Magazine. But for now I came home with pounds upon pounds of the glorious little dried fruits that I have nowhere to store them. So, today Mia (my soon to be 4 year-old) and I spent the day in the kitchen up to our ears in raisins.

These Pumpkin Oatmeal Raisin Bars with Ginger Icing are dense, moist, and incredibly delicious. Packed with whole and healthy ingredients such as whole wheat flour, raisins, and pumpkin seeds, these bars are a nutritious snack to keep you going through out the day or perfect for a special treat. The addition of pumpkin and spices make this a wonderful fall treat. Enjoy.

 

Pumpkin Oatmeal Raisin Bars makes 8 rectangle bars or 16 square bars

1 cup rolled oats, old-fashioned not fast cooking
1 cup wheat flour
1/2 cup light brown sugar
1/2 cup California raisins
1/4 cup raw pumpkin seeds, plus 1 tablespoon for garnish
1/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon dried or fresh grated nutmeg
1 cup pumpkin puree
1/2 cup coconut oil, warmed until just melted
3 tablespoons orange juice

for the ginger icing

3/4 cup confectioners sugar
1/2 teaspoon dried ground ginger
1 tablespoon water

 

1. Preheat oven to 325°F and grease an 8 inch square baking pan. In a large bowl, combine all dry ingredients.

2. In a medium bowl, combine the pumpkin puree, coconut oil, and orange juice and stir well until incorporated. Next, add the wet ingredients to the dry ingredients and stir until combined.

3. Pour the batter into the prepared pan and smooth with a knife or spoon until evenly spread. Place in the oven and bake for 35 minutes or until a toothpick inserted in the middle comes out clean.

4. Remove the soon to be bars from the pan and place on a cooling rack. I like to do this by placing a large plate (face side down) on top of the baking pan and flipping the pan over while holding onto the plate. The “cake” will fall onto the plate. Then place the cooling rack on top of the “cake” and flip that over so the soon to be bars are on the cooling rack. Allow to cool completely.

5. While the bars are cooling, create the icing by combining the confectioners sugar, ginger, and water in a bowl. Stir well until combined. Place the icing in a piping bag or a plastic bag with a corner cut off. Once the the bars have cooled completely, drizzle the icing over. Sprinkle the remaining 1 tablespoon of pumpkin seeds over the icing. Allow the icing to set for 5 minutes.

6. Slice the bars into 8 large rectangles or 16 small squares and serve.

 

 

Meredith Steele
In Sock Monkey Slippers
Meredith lives in Dallas with her husband, daughter Mia and dog, Jack. She left her job and became a stay-at-home mom after her daughter was born 16 weeks early. In making the transition, she fell back in love with all-things culinary and started her blog in 2010. Meredith promotes whole food recipes and shares family-friendly recipes and stories about motherhood. Fun fact: Before becoming a stay-at-home mom, Meredith was a graphic designer.

Favorite Way to Eat California Raisins: In a bowl of oatmeal or pureed as a compliment to pan seared chicken
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