Double Pumpkin Breakfast Bars
Packed with nutritious ingredients, gluten and egg free. Melty chocolate, chewy golden raisins and crunchy pumpkin seed make these Double Pumpkin Breakfast Bars delightful to eat for breakfast with coffee or tea or as an afternoon snack with a cold glass of almond milk.
Equipment
- Ninja Fit Personal Blender
- Measuring cups and spoons
- Mixing Bowl
- Flexible spatula
- 9" baking pan
- Parchment paper
Ingredients
- 2 cups old fashioned oats, divided
- 2 Tbsp flax seed
- ⅔ cup brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 Tbsp cinnamon
- ½ tsp salt
- 1 cup pumpkin purée
- ¼ cup peanut butter
- ¾ cup water
- 1 Tbsp apple cider vinegar substitute white vinegar
- ½ cup semi sweet chocolate chips
- ½ cup toasted pumpkin seed
- ½ cup golden raisins
Instructions
- Line an 9" baking pan with parchment paper.
- Pulse 1 cup oats, flax seed, brown sugar, baking powder, baking soda, cinnamon and salt in a Ninja Fit Blender to a coarse flour consistency. Add to mixing bowl.
- In the unwashed blender container, purée pumpkin, peanut butter, water and vinegar til smooth. Add to the dry ingredients in mixing bowl and mix well. Let rest for about 10 minutes while you preheat the oven to 350°.
- After 10 minutes (when the oven reaches correct temperature) stir in the remaining 1 cup oats, chocolate chips, pumpkin seed and raisins. Spoon into prepared pan and smooth top with spatula.
- Bake for 20-25 minutes until toothpick comes out clean. Top should feel soft but not squashy.
- Let cool in pan. Cut into 9 squares.