It's December! Can you believe how quickly it has come? I love this season. It's full of everything cozy. Recently I've had the urge to bake with pumpkin...courtesy of a wonderful Thanksgiving. The treat I'm sharing with you was a complete experiment and turned out quite tasty. It just might satisfy your pumpkin lovin' too!
{Pumpkin Oat Breakfast Bars}
1 cup Pureed Pumpkin
2 Small Zucchinis (whirled in a food processor)
1/4 cup Agave + 1/4 cup Pure Maple Syrup
1/4 cup Unsweetened Applesauce
1 tsp. Vanilla Extract
1 tbsp Grapeseed Oil
1 cup GF Oats (Trader Joes)
1 cup Almond Meal/Flour (Trader Joes)
1 1/2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Sea Salt
Process all the wet ingredients in a food processor or with a hand blender and place in large bowl. In a separate bowl whisk the dry ingredients together. Slowly add the dry to the wet until well blended. Pour into a muffin tin or baking pan; it's a versatile batter. Bake at 350 degrees for 35-40 minutes, depending on your oven and the baking pans you choose. Stay close and keep an eye on it. Once it's a golden brown pull it out and let it cool. Eat with a smear of butter or raw honey or even just as is! It reheats well, so feel free to store leftovers (if you have any...) in the refrigerator. Tasty, tasty!
Enjoy!
