Pumpkin Breakfast Bars

Ingredients

 

1 1/4 cups oats 

1 1/2 tsp ground Flax Seed

2 tsp cinnamon

1/4 tsp Sea Salt

1/4 tsp Pumpkin Pie Spice

1 1/2 tsp Baking Powder

1/2 cup Pumpkin Seeds

1/2 cup Sunflower Seeds

1/4 cup Dried Cranberries

1 cup pitted Dates (chopped)

1 Egg

3/4 cup pureed Pumpkin

1/4 cup raw Honey

1 tbsp Coconut Oil (melted)

1 Carrot (grated)

 

Directions: 

Preheat oven to 350 and line a baking sheet with parchment paper.

Combine oats, flaxseed, cinnamon, pumpkin pie spice, sea salt, baking powder, pumpkin seeds, sunflower seeds and chopped dates, cranberries together in a bowl. Mix well to combine.

Whisk egg in a separate mixing bowl. Add pumpkin, honey, coconut oil and grated carrot. Mix well to combine.

Add dry ingredients into the wet and mix well until a dough-like consistency forms.

Form cookies with the dough and transfer to the baking sheet. (Tip: Use a lid from a large-mouth mason jar as a mold.)

Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies. Remove from oven and let cool. 

Variation: I am dairy and egg free so an option for the egg is flax egg

 

Live Well, Be Well

 

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