Chocolate covered pumpkin breakfast bars loaded with whole oats, sliced almond, flaxseed and sunflower seeds!
Author: Lemons and Basil
, sliced, chopped
, shredded, toasted
Pumpkin Pie Spice
Canned Pumpkin Purée
or Semi-sweet baking chocolate, dark chocolate chips or favorite dark chocolate candy bar
Preheat Oven to 350 degrees F (180 degrees C) and grease 9x13 pan.
Combine Almonds (2/3 cup)Oats (1 3/4 cups)Ground Flaxseed (1/2 cup)Sunflower Seeds (1/2 cup)Coconuts (1/2 cup)Ground Cinnamon (1/2 tsp)Pumpkin Pie Spice (1/4 tsp)Salt (1/2 tsp) in large bowl and stir.
Combine Canned Pumpkin Purée (3/4 cup)Apple Sauce (1/4 cup) and Honey (1/3 cup) in smaller bowl, stir.
Add wet ingredients to dry ingredients and stir until well combined.
Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill.
Bake 10 minutes, then remove from oven and press down firmly with spatula.
Bake additional 10 minutes, press firmly with spatula then bake last 5-10 minutes watching carefully to ensure they do not get too dark.
Let pumpkin bars cool slightly, then melt Dark Chocolate (1/2 cup) and Coconut Oil (1 Tbsp) (Honey (1 tsp) if desired) and drizzle over baked bars.
Set bars in refrigerator until chocolate hardens.
Nutrition info will vary based on the chocolate you use for the topping.
Nutrition Per Serving
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