Oatmeal Pumpkin Flax Coconut Bars
A tasty bar packed with fibre and healthy fats, making it a great choice to keep you satisfied between meals or after a workout. Wrap them in saran wrap and store in the freezer for an easy on-the-go snack!
Ingredients:
| Rolled oats | 2.5 cups | 625 mL |
| Unsweetened shredded coconut | 1 cup | 250 mL |
| Chopped raw almonds | ½ cup | 125 mL |
| Dried cranberries | ½ cup | 125 mL |
| Mini semi-sweet chocolate chips | ½ cup | 125 mL |
| Whole wheat flour or oat flour | 1/3 cup | 83 mL |
| Ground flaxseed | ¼ cup | 63 mL |
| Ground cinnamon | 1 tsp | 5 mL |
| Canned pumpkin puree | ¾ cup | 175 mL |
| Honey | ½ cup | 125 mL |
| Butter, melted | ¼ cup | 63 mL |
| Vanilla extract | 1 tsp | 5 mL |
*To make the recipe gluten-free, use GF certified oats and instead of whole wheat flour, make your own GF oat flour by blending 1 cup of rolled oats in your food processor until they are ground to a super-fine consistency
Directions:
- Preheat the oven to 350°F.
- Line a 9×13 inch baking pan with parchment paper.
- Combine the oats, coconut, almonds, dried cranberries, chocolate chips, flour, flaxseed and cinnamon in a large bowl. Mix well.
- Mix together the pumpkin, honey, butter and vanilla in a medium bowl. Pour wet ingredients over dry ingredients and mix with a wooden spoon.
- Spread mixture into pan and pack firmly.
- Bake on middle oven rack for 25 minutes. Remove from oven, let cool, and cut into 16 bars.
Makes 16 servings (64 g /serving). 1 serving = 1 bar
