Chocolate covered pumpkin breakfast bars loaded with whole oats, sliced almond, flaxseed and sunflower seeds!
Total Time
45min
4.5
2 Ratings
Author: Lemons and Basil
Servings:
12
Ingredients
•
2/3
cup
Almonds
, sliced, chopped
•
1 3/4
cups
Oats
•
1/2
cup
Ground Flaxseed
•
1/2
cup
Sunflower Seeds
•
1/2
cup
Coconuts
, shredded, toasted
•
as needed
Simply Organic Cinnamon, Ground
•
as needed
Pumpkin Pie Spice
•
as needed
Salt
•
3/4
cup
Canned Pumpkin Purée
•
4
Tbsp
Apple Sauce
•
1/3
cup
Honey
•
1/2
cup
Dark Chocolate
or Semi-sweet baking chocolate, dark chocolate chips or favorite dark chocolate candy bar
•
1
Tbsp
Coconut Oil
•
1
tsp
Honey
(optional)
Cooking Instructions
1.
Preheat Oven to 350 degrees F (180 degrees C) and grease 9x13 pan.
2.
Combine Almonds (2/3 cup)Oats (1 3/4 cups)Ground Flaxseed (1/2 cup)Sunflower Seeds (1/2 cup)Coconuts (1/2 cup)Simply Organic Cinnamon, Ground (as needed)Pumpkin Pie Spice (as needed)Salt (as needed) in large bowl and stir.
3.
Combine Canned Pumpkin Purée (3/4 cup)Apple Sauce (4 Tbsp) and Honey (1/3 cup) in smaller bowl, stir.
4.
Add wet ingredients to dry ingredients and stir until well combined.
5.
Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill.
6.
Bake 10 minutes, then remove from oven and press down firmly with spatula.
7.
Bake additional 10 minutes, press firmly with spatula then bake last 5-10 minutes watching carefully to ensure they do not get too dark.
8.
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.
9.
Set bars in refrigerator until chocolate hardens.
Author's Notes
Nutrition info will vary based on the chocolate you use for the topping.
Nutrition Per Serving
CALORIES
288
FAT
17.3 g
PROTEIN
7.2 g
CARBS
29.7 g
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