Pumpkin Pecan Oat Bars
Serves 320 mins prep25 mins cook
These Pumpkin Pecan Oat Bars are the ultimate Fall breakfast: soft, chewy, thick, sweet, dense, and delicious. They are a great make-ahead option for an on-the-go breakfast or snack, but are even better served warm out of the oven. This recipe is vegan, low cholesterol, and oil-free, using pumpkin puree as a healthy substitute.
0 servings
What you need
cup pumpkin puree
tbsp water
cup rolled oats
tsp stevia
tsp vanilla extract
tsp chia seed
tsp ground cinnamon
tsp salt
tsp baking powder
tsp flaxseed meal
tsp clove
tbsp pecan nuts
Instructions
1. Preheat oven to 350°F. 2. Grease and line a 5”x5” glass baking dish with parchment paper. 3. Make flax egg: Combine flaxseed meal and water in a small bowl and set aside for 15 min. 4. Pulse half the oats in a food processor for 30 sec to make oat flour. 5. Transfer to a bowl, add baking powder, spices (pumpkin pie spice, cinnamon, cloves), and salt, and mix well. 6. In a large bowl, whisk flax egg, almond milk, pumpkin puree, vanilla extract, and sweetener. 7. Add dry ingredients to wet and whisk lightly to combine. 8. Fold in 2 Tbsp pecans. 9. Pour mixture into prepared dish and flatten with back of a spoon. 10. Bake for 15 min, then top with remaining pecans. 11. Bake for another 10 min until the top is browned. 12. Let cool completely, about 1 hour. Lift out using parchment paper, slice, and enjoy!View original recipe