1/4 cup almond milk 1/2 cup cane sugar – 1 Tbsp 1/2 Tbsp molasses 1/4 cup coconut oil, melted 1 tsp vanilla 1/2 cup canned pumpkin 1/3 cup dried cranberries 1 1/2 cup old fashioned oats 1/2 tsp cinnamon 1/2 tsp pumpkin pie spice 1/4 cup whole wheat flour 1/2 tsp baking powder 1/8 tsp salt
Preheat oven to 350 degrees and line an 8×8 baking pan with a sheet of parchment.
Combine almond milk, sugar, molasses, coconut oil and vanilla in a large bowl and stir until well mixed. Add in pumpkin and mix well. Stir in cranberries.
In a separate bowl, combine oats, cinnamon, pumpkin pie spice, flour, baking powder and salt. Stir dry ingredients into wet ingredient.
Scoop mixture onto parchment lined pan. Distribute evenly and firmly press the mixture into the pan.
Bake at 350 degrees for 35-40 mins. Let cool for about 10 minutes in the pan before removing to a wire cooling rack. Once completely cooled, cut into 10 pieces.
MAKES 10 SERVINGS.
These bars are not nearly as sweet as the Banana Cranberry ones , but I liked them that way. If you want to jazz up the sweet factor, try drizzling melted dark chocolate over these bad boys. Problem: Solved. Personally, I found them perfect for breakfast with a nice warm cup of tea. And in my new Christmas mug!
The A stands for Awesome.
Which clearly I am. Alright bloggies, I’ve gotta jet if I plan on hitting up the mall with the boyfriend. I pretty much threatened to choke him with his brownies if he didn’t agree – so I’m not about to miss this!