PS Pumpkin Cranberry Breakfast Bars
Chef: Jessica Meyers Altman, Garden Fresh Foodie
Makes: 9-12 Servings
Prep Time: 10 min
Cook Time: 50 – 55 min
Total Time: 1 hr
INGREDIENTS
1 ½ c rolled oats
½ c oat flour (place oats in a blender and puree until fine)
1 ½ t baking powder
1 ½ t cinnamon (I always heap mine)
½ t nutmeg (I always heap mine)
¼ t salt
¼ c apple sauce
½ t vanilla
¾ c packed dates, about 10, soaked in hot water and de-pitted
¾ c pumpkin or freshly baked and strained pie pumpkin
1 ¼ c almond/plant-based milk
2 T ground flax + 6 T water = 2 “eggs”
½ c chopped fresh cranberries (we used slightly thawed/frozen, plus a few T for the top)
2 T cacao ribs or plant-based chocolate chips for topping (or more)
DIRECTIONS
Preheat oven to 350 degrees, and line an 8” x 8” or 9” x 9” pan with parchment paper.
Make flax eggs-and let sit for 5-10 min.
Place dry ingredients (first 6 ingredients) into a bowl and set aside.
In a blender, like a Vitamix, place apple sauce, vanilla, soaked and drained dates, pumpkin, milk, and flax eggs. Puree until smooth.
Pour liquid in the center of the dry ingredients and stir in, until smooth.
Fold in cranberries and pour into pan. Sprinkle top with additional cranberries and cacao nibs or chocolate chips.
Bake for 50-55 min, until knife inserted comes out clean.
Let cool, pull out of pan, and then slice. Store in the refrigerator.
Serve for breakfast, as a quick healthy snack, or as a healthy Thanksgiving treat! Bars can be frozen. You can reheat and drizzle with a little maple syrup if desired.
Jessica Meyers Altman; Garden Fresh Foodie - Associate Professor of Whole Food Nutrition & Living "Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead
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