These were originally named Chewy Pumpkin Cherry Breakfast Bars, but my roommate really wanted to name them Sunny Chewies, so we compromised with Sunny Pumpkin Cherry Bars. Sunny Chewies is less of a mouthful, so if you want to call them Sunny Chewies, that’s fine by me.
The thing is – when you’re naming a recipe that you created, you want to make sure the title relays all the goodstuffs in there. In this case, that includes:
- oats
- barley
- chia seeds
- cinnamon
- sunbutter (from sunflower seeds!)
- pumpkin
- dried tart cherries
Let’s hold a contest: The blog friend that comes up with the best name that includes as many key ingredients as possible will get… a batch of ANY cookie of your choosing, in a package, just for you, in the snail mail, anywhere in the continental United States.
Disclosure: Who really wins here? Well, the winner, but also ME because I get to bake and taste test cookie dough and then taste test warm cookies and then taste test cool cookies just to be sure they don’t lose any oomph in the cooling process.
And in the spirit of disclosures, I should disclose just how much I like these Sunny Chewies. I actually made them a couple of weeks ago, sliced, photographed, and ate some and then froze the rest. I’ve been pulling one or two bars out at a time as, YES, breakfast, but ALSO, as snack and even dessert. They are filling and hearty. The barley stays a bit crunchy. But they’re also slightly sweet and definitely moist. I’ve been treating the cherries like chocolate chips and picking them out to eat first. (I was never one to save the good stuff for last.)
These are Sunny Chewies or Sunny Pumpkin Cherry Breakfast Bars or Whatever Name You Blog Friends Impart Upon Them will definitely become a staple in my kitchen. Now for the naming game: On your marks, get set, GO!
Sunny Pumpkin Cherry Bars
Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup barley
- 1/4 cup chia seeds
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup honey
- 1/2 cup sunflower seed butter or peanut butter
- 1 15- ounce can pumpkin puree
- 1 egg
- 1/2 cup dried unsweetened cherries
Instructions
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Preheat oven to 350 degrees F. Prepare a square baking dish with cooking spray.
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In a medium bowl, mix together oats, barley, chia seeds, cinnamon, nutmeg, and salt. Set aside.
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In a microwave-safe bowl, mix together honey and sunflower seed butter. Microwave until warmed and pourable, stirring every 20-30 seconds so as not to burn. Stir in pumpkin puree and egg.
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Combine wet and dry ingredients and mix well. Fold in the cherries.
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Pour mixture into prepared baking dish and bake 20-25 minutes or until a toothpick comes out clean. Let cool before cutting.
