Pumpkin Pie Breakfast Quinoa Bars

Serves: 16 bars

Source: Anne Marie

Ingredients

  • 1/2 cup mashed banana about 1 medium
  • 1/2 cup pumpkin purée
  • 1/4 cup nut butter of choice or seed butter for nut-free option
  • 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
  • 2 tablespoons maple syrup
  • 1 1/2 cups Quick oats
  • 1 cup cooked quinoa
  • 1/3 cup brown sugar
  • 1/4 cup Hemp seeds
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees F. Line a 8″x 8″ baking pan with parchment paper and grease the sides with cooking spray.
  2. In a large mixing bowl, mix the banana, pumpkin, nut butter, flax egg and syrup until smooth. Add oats, quinoa, sugar, hemp seeds, baking powder and spices, and mix everything together until fully incorporated. The batter should be moist and somewhat sticky.
  3. Transfer the batter to the prepared pan and smooth with a spatula.
  4. Bake on the center rack for 22 – 23 minutes until the bars are golden brown and firm to the touch.
  5. Remove and let cool completely in the pan completely, then remove and slice into squares (or rectangles). Store in an airtight container for 4 – 5 days in the fridge.