Pumpkin Spice & Coconut Breakfast Bars

• Vegan
• Gluten free

• Produce

  • 1/2 cup Cranberries, dried
  • 8 Dates

• Breakfast Foods

  • 2 cups Rolled oats, gluten free

• Condiments

  • 1 tbsp Lemon juice
  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 tbsp Mesquite powder
  • 2 tsp Pumpkin pie spice
  • 1 dash Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 2 tbsp Chia seed, powder
  • 2 tbsp Coconut, dried
  • 1/4 cup Pumpkin seeds
  • 1/4 cup Sunflower seeds
  • 1/2 cup Walnuts, raw

Found on rawrevive.com

Description

Ingredients

• 2 cups gluten-free rolled oats
• 1/2 cup raw walnuts
• 8 dates
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup maple syrup
• 2 tablespoons chia seed powder
• 2 tablespoons dried coconut for bars + 2 tablespoons dried coconut for garnish
• 1 tablespoon mesquite powder (optional)
• 1 tablespoon lemon juice
• 1 tablespoon coconut oil
• 2 teaspoons pumpkin pie spice
• dash of salt

Directions

• Soak dates for 15 minutes and remove pits. Place walnuts and oats in the food processor and pulse until combined. Add dates to the food processor and pulse until combined. Add the rest of the ingredients into the food processor and process until a dough forms. Line a 9 x 9 square baking pan with parchment paper or saran wrap. Place mixture into the pan pressing firmly until even. Place the rest of the dried coconut on top of the bar mixture spreading evenly on top for a garnish. Place pan into the freezer for set for a minimum of 1 hour. Remove pan from freezer, remove bar mixture and cut into bars. Keep in fridge or freezer until eaten.