This recipe is stolen from a cookbook… I just don’t know which one!
They are easy to make and it’s also easy to make substitutions! The original recipe calls for “canned pure pumpkin” but since we don’t buy anything in cans, I use banana instead. You can also use cooked squash or anything like that.
I get most of the ingreadients for these bars from the grain CSA and Grainworks!
Ingredients
- 2.5 Cups Quick-cooking rolled oats Any oats really!
- 1 Cup Unsweetned shredded coconut
- 1/2 Cup Chopped raw nuts Almonds, pecans, pistachios...
- 1/2 Cup Chopped dried cranberries Raisins would work too!
- 1/2 Cup Chocolate Chips Smaller chips work best but the normal ones are ok too
- 1/3 Cup Whole Wheat Flour
- 1/4 Cup Ground flaxseed
- 1 Tsp Ground cinnamon
- 1/2 Tsp Salt
- 3/4 Cup Pumpkin Ripe banana, squash, anything like that will work
- 1/2 Cup Liquid honey
- 1/4 Cup Butter Melted
- 1 Tsp vanilla
Servings:
Instructions
- Preheat over to 350F. Line a 9"x13" baking pan with parchment paper, letting the paper overhand on two opposite sides (they are hard to get out of the pan. I may try my mom's silicon baking sheet next time!)
- Combine the oats, coconut, nuts, cranberries, chocolate chips, flour, flaxseed, cinnamon and salt in a large bowl. Mix well.
- In a medium bowl, whisk together the pumpkin, honey, butter and vanilla.
- Pour the wet ingredients over the dry ingredients. Use a wooden spoon to make sure it is well mixed!
- Pour the mixture into the baking pan. Spread evenly to the edges. I use the bottom of a measuring cup to press it down and make it smooth.
- Bake in preheated over for about 25 minutes. The top should turn a bit golden brown and it should feel dry to the touch.
- Once the bars are cool, remove from the pan and transfer to a cutting board. Cut the bars by pressing down with a knife. They are crumbly!
- The bars can be stored in an airtight container at room temperature or in the fridge.
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