Pumpkin and Oat Breakfast Bars (gluten-free & vegan

• Vegan
• Gluten free

• Produce

  • 1/2 tsp Ginger
  • 100 g Medjool dates, pitted
  • 480 ml Pumpkin puree

• Pasta & Grains

  • 200 g Oats

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Cardamom
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1 pinch Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 100 g Desiccated coconut
  • 40 g Pumpkin seeds
  • 75 g Walnuts

Found on nirvanacakery.com

Description

Ingredients

• 480ml pumpkin puree (2 cups) from 1kg pumpkin
• 100g pitted medjool dates, about 6 dates
• 2tbsp coconut oil
• 200g oats (2 cups)
• 100g desiccated coconut (1 cup)
• 1tsp baking powder
• 1tsp cinnamon
• ½tsp cardamom
• ½tsp ginger
• ¼tsp cloves
• pinch of sea salt
• 75g walnuts, chopped (3/4 cup)
• 40g pumpkin seeds (1/4 cup)

Directions

• To make the pumpkin puree, peel the pumpkin, remove the seeds and chop into wedges. Place into a pot with water, bring to a boil and simmer for about 20 min until soft. Drain, leave to cool down and blend into a puree. If you prefer you can roast pumpkin instead.
• Preheat the oven to 200°C (180°C fan)
• Line 9 square baking dish with large piece of baking paper.
• Blend 2 cups of pumpkin puree with medjool dates and coconut oil and set aside.
• In a large bowl whisk together oats, coconut, baking powder, cinnamon, cardamom, ginger, cloves and salt.
• Add pumpkin mix and chopped walnuts and mix well together.
• Spoon the mixture into prepared dish, sprinkle with pumpkin seeds and bake for about 30-40 min until browned around the edges.
• Cut into squares and enjoy!
• Store in a fridge.