These fall pumpkin breakfast bars are soft like pumpkin bread, but still chewy because of the oats and perfectly sweet from the dried cranberries.
We were looking for a breakfast “bar” that we could grab and eat with a cup of coffee on our way to work. We mixed Pumpkin, salty pumpkin seeds, flax seeds, dried cranberries, sheered coconut….it was just what we wanted to eat ..healthy and fast.
I saw this article on Thrillist “The NYC Sandwich Bucket List” that made me want to go to New York again just to do a sandwich tour. Raised in Brazil, sandwiches wasn’t my often meal choice. It was very rare if my mom was tired, that we would have a hot dog but usually it would be rice, beans, some veggies and of course type of meat to go along.
Since I moved here I’ve seen and tried so many delicious sandwiches that little by little it’s becoming part of my food choice and I would never imagine myself ten yard ago willing to go to NYC for a sandwich tour.
- ½ c. coconut oil, melted
- ¼ c. honey
- 1 c. rolled oats
- 1 c. quick cooking oats
- 1 c. dried cranberries
- ⅔ c. pumpkin seeds
- ¼ c. ground flax
- ½ c. toasted, shredded coconut
- 1 tsp. pumpkin pie spice
- ½ tsp. salt
- ⅔ c. pumpkin puree
- 3 eggs, beaten
- Preheat oven to 325F.
- Line a baking sheet with parchment or a silpat.
- In a small bowl warm coconut oil and honey.
- Set aside
- In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, coconut, pumpkin pie spice and salt.
- Add pumpkin puree eggs and warmed coconut oil and honey mixture.
- Stir until well combined.
- Drop about ¼ c. sized scoops of the mixture onto a cookie sheet and flatten (they won't spread while cooking).
- Bake for about 15-20 minutes until edges are lightly browned.
- Let cookies cool on baking sheet.
Beijos e Tchau!
Ludmilla and Marilyn Chudda