Great for a quick breakfast or snack, these pumpkin quinoa bars are moist and chewy. They offer a nice balance of carbohydrates, fats and proteins to keep you feeling satisfied. And…they have pumpkin in them! Feel free to substitute with whatever nuts and fruit you prefer or have on hand.
1 1/4 cup rolled oats
1 cup quinoa, cooked
1 cup chopped pecans
1/2 cup flaxseed, ground
1/2 cup dried apricots
Dash of salt and vanilla
1/3 cup honey (I used an extra tablespoon or so because I love honey so much)
1/4 cup butter, room temp
2/3 cup puree pumpkin
-Preheat oven to 300.
-Combine all wet and dry ingredients separatley; then mix together until well incorporated.
-Spread into cookie sheet or baking pan so that layer is about 1/2 inch thick.
-Bake for ~25 minutes. For the last 5-10 minutes, turn heat up to 350 (this drys them out a little, so they’re not too moist)
-Let cool before slicing. Place in airtight container to store.