A soft and cake-like bar which totes well for a portable breakfast or snack
Ingredients
1cupwhole wheat flour
1cupold fashioned oats- Quick Oats can be used, but avoid "Instant" or Steel-Cut
2teaspoonspumpkin spice- see ingredients below
½teaspoonbaking soda
¼teaspoonsalt
½cuppumpkin puree- or squash puree
½cupcoconut oil - melted
½cupmaple sugar- or coconut sugar
2wholeeggs - whisked and beaten frothy
1teaspoonvanilla extract- or vanilla paste
½cuppecans- chopped
½cupmix ins- optional
Optional Mix Ins
Chocolate Chips
Carob Chips
Raisins
Dried Cranberries
Dried Fruit- minced small
Coconut Flakes- unsweetened
Pumpkin Spice - Mix, Store, and Use Portions as Directed
4teaspoonsground cinnamon
2teaspoonsground ginger
1teaspoonground cloves
½teaspoonground nutmeg
Instructions
Spray a 8×8 inch baking pan with cooking spray or line with parchment paper
In a large bowl mix pumpkin or squash puree, coconut oil, maple sugar, eggs, and vanilla together. Set aside.
In a seperate bowl mix together flour, oats, pumpkin spices, baking soda and salt.
Add these dry ingredients into the wet batter bowl, a bit at a time, stirring well after each addition.
Add pecans, plus any other optional mix-ins, and stir to combine.
Pour batter into the prepared pan; spreading evenly to corners.
Bake at 350° for approximately 15-18 minutes.
Cool completely and cut into 12 servings.
Video
Spa Index Kitchen Notes
Our nutritional stats are calculated with just 1/2 cup of pecans and no other optional mix-ins, so adjust accordingly based on your choices.Note that you are using 2 teaspoons of Pumpkin Spice, but our recipe for Pumpkin Spice is for a larger amount, intended to be stored and used for all of your recipes.
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