Pumpkin Spice Caramel Oat bars (Edit recipe)

This recipe is the perfect treat to satisfy your pumpkin spice craving. This recipe is a great snack or even to have for your breakfast on the go.

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	339
Fat:	19 g
Carbohydrates:	35 g
Protein:	14 g
Cholesterol:	0 g
Sodium:	82 mg
Fiber:	6 g
Sugars:	8 g
Calculated per serving.

Serves: 21

Ingredients

3 cups Gluten Free Rolled Oats, ideally organic
2 cups Roasted Pecans, chopped
1 cup Pumpkin Seeds
1 cup Pumpkin Purée
0.666 cup Pure Maple Syrup
0.666 cup Coconut Oil
0.666 cup Almond Butter
2 Tbsp Ground Cinnamon
1 Tbsp ground Ginger
1 tsp ground Nutmeg
0.5 tsp ground Cloves
0.5 tsp Sea Salt
10 Medjool Dates
1 tsp Pure Vanilla Extract
1 Tbsp Grass Fed Gelatin

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F
Line 2 baking sheets with parchment paper. (one sheet 15 X 10 for the pecans, the other 17 x 11 for the oats)
Place pecans on one sheet and oats on the other.
Bake for 10 minutes. Remove pecans and stir the oats and continue toasting for another 10 minutes.
Remove from heat to cool, then place in a large mixing bowl with the pumpkin seeds and stir until combined.
For the Pumpkin spice caramel sauce:
In a high powered blender combine pumpkin, maple syrup, coconut oil, almond butter, dates, vanilla, gelatin and spices.
Mix until combined.
Pour caramel over oat mixture and using a spatula, mix until the oats are coated.
Press into the 15 X 10 baking sheet lined with parchment paper and place in the freezer for 4 hours.
Cut into bars. Store in freezer for up to a month (if they last that long)