Revolutionary Recipe: Pumpkin Cranberry Breakfast Bars

Prep Time: 10 minutes

Cook Time: 45 minutes

Number of servings: 10

Per Serving 243 calories

Fat 12 g

Carbs 33 g

Protein 7 g

10

Ingredients

• 1 1/2 cups rolled oats
• 1/2 cup oat flour (place oats in a blender, and puree until fine)
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup almond butter or apple sauce*
• 1/2 tsp vanilla
• 3/4 cup packed dates, about 10, soaked in hot water and de-pitted
• 3/4 cup canned pumpkin or freshly baked and strained pie pumpkin
• 1 1/4 cup almond/plant-based milk
• 2 flax “eggs”-make 10 minutes before assembling, 2 tbsp ground flax+6 tbsp water=2 “eggs”
• 1/2 cup chopped fresh cranberries (we used slightly thawed/frozen), plus a few tbsp for top
• 2 tbsp of cacao nibs or plant-based chocolate chips for topping (or more)

Instructions

1. Preheat oven to 350, and line an 8x8 or 9x9 pan with parchment paper.
2. Make flax eggs-and let sit for 5-10 minutes.
3. Place dry ingredients (first 6) into a bowl and set aside.
4. In a blender, like a Vitamix, place almond butter or apple sauce (whichever using), vanilla, soaked and drained dates, pumpkin, milk, and flax eggs. Puree until smooth.
5. Pour liquid in the center of the dry ingredients and stir in, until smooth.
6. Fold in cranberries, and pour into pan. Sprinkle top with additional cranberries and cacao nibs or chocolate chips (chocolate chips will add sweetness to the dish).
7. Bake for about 40-50 minutes, until knife inserted comes out clean (if making with apple sauce in place of almond butter, cooking took 5 minutes longer).
8. Let cool, pull out of pan, and then slice. Store in fridge.

Notes