I first got the idea for this recipe from my friend, Julie. (Hi, Julie!) Julie's 2-year-old daughter was one of my Survival Swim students this past summer and, as soon as I heard about some of the interesting and delicious things she was eating for dinner, I knew Julie and I would be good friends :) They came over a few weeks ago for a marathon healthy-cooking-and-freezing session and Julie brought one of these along for her daughter. She got the recipe HERE and I was immediately intrigued. With a few minor changes it was easy to make it into a Clean recipe. The main thing I did was significantly reduce the amount of sweetener used and substitute honey for the white and brown sugar. As the author of the original recipe says, they were quick and easy to make with minimal clean up. Always a plus in my book!
Ingredients:
- 1/2 cup natural peanut butter
- 1 cup pumpkin puree
- 2 cups rolled oats
- 1/2 cup honey
- 1/3 cup unsweetened shredded coconut
- 2 Tbsp cinnamon
- 3/4 tsp ground ginger
- 3/4 tsp ground nutmeg
- 1/2 Tbsp coconut extract
- 1/3 cup chocolate chips
ONE: Dump everything into a bowl and mix well. Line an 8x8 or 9x9 pan with foil and spray lightly with cooking spray.
TWO: Spread batter (it will be pretty moist) into a foil-lined and spayed 8 x 8 or 9 x 9 pan. Bake at 350F for 25-28 minutes or until toothpick inserted in center comes out clean.
THREE: Let the bars cool for a few minutes in the pan and then transfer them to a cooling rack. The bars may still look underdone, but that’s ok because they will continue to set up as they cool. Allow to cool very well before slicing.
Individually wrap bars and keep them in the fridge for a week or throw wrapped bars into a freezer bag and freeze for longterm storage.
NUTRITION INFO:
Per 1 bar serving- 169 Calories (65 Calories from Fat), 7g Fat, 3g Saturated Fat, 1mg Cholesterol, 6mg Sodium, 23g Total Carbohydrates, 3g Dietary Fiber, 12g Sugars, 5g Protein, 48% DV Vitamin A, 1% DV Vitamin C, 2% DV Calcium, 8% DV Iron
:)
TWO: Spread batter (it will be pretty moist) into a foil-lined and spayed 8 x 8 or 9 x 9 pan. Bake at 350F for 25-28 minutes or until toothpick inserted in center comes out clean.
THREE: Let the bars cool for a few minutes in the pan and then transfer them to a cooling rack. The bars may still look underdone, but that’s ok because they will continue to set up as they cool. Allow to cool very well before slicing.
Individually wrap bars and keep them in the fridge for a week or throw wrapped bars into a freezer bag and freeze for longterm storage.
NUTRITION INFO:
Per 1 bar serving- 169 Calories (65 Calories from Fat), 7g Fat, 3g Saturated Fat, 1mg Cholesterol, 6mg Sodium, 23g Total Carbohydrates, 3g Dietary Fiber, 12g Sugars, 5g Protein, 48% DV Vitamin A, 1% DV Vitamin C, 2% DV Calcium, 8% DV Iron
:)
LOVE these. Remind me of when I made the Breakfast Cookies with pumpkin in place of banana. Will definitely be a regular in our house!
ReplyDelete