We’re a few days into 2011, and it’s back to the grindstone. After a season of ultra rich, fatty and sugary foods, and lots of festive cheer, most of us are ready to turn a perennial new leaf of increased activity and healthier foods. As a nod to these well-intentioned resolutions — and an inclination to bake some healthy, tasty, high fiber snacks for my family — I’ve whipped up a batch of these delicious, nut-free granola bars.

Who knew one pie pumpkin from our Tap Root Farms CSA food box would stretch so far? Two batches of pumpkin scones, pumpkin pancakes, and now pumpkin pie, and I still have a cup of pumpkin purée left.

Save yourself three bucks and a trip to Starbucks, and instead invite some friends over for coffee at your house and serve up these outstandingly delicious cranberry-studded pumpkin scones using this recipe, modeled very closely after the exquisite (and hugely popular) pastry served up at your “local neighborhood Starbucks” (although I do believe that is, in fact, an oxymoron).