Gluten-Free Pumpkin Date Bars recipe
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Ingredients
- 3 cups gluten-free rolled oats 1 cup chopped, pitted dates 1 cup chopped hazelnuts ½ cup chopped almonds ½ cup raisins ½ cup dried cranberries ½ cup coarsely chopped gluten-free pretzels 3 tablespoons chia seeds ⅔ cup water ½ cup ground flax seeds 1 cup pumpkin puree 2 ripe bananas, mashed 2 tablespoons honey
Nutrition Info
- 242.4 caloriescarbohydrate: 36.8 gcholesterol: : -fat: 9.7 gfiber: 6.7 gprotein: 5.8 gsaturatedFat: 0.9 gservingSize: -sodium: 86 mgsugar: 16.1 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Pumpkin Date Bars
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a large cookie sheet with parchment paper.
Gently mix oats, dates, hazelnuts, almonds, raisins, cranberries, pretzels, and chia seeds in a large bowl.
Mix water and flax seeds together in a small bowl. Let stand until thickened, about 5 minutes.
Mix pumpkin puree, bananas, and honey together in a medium bowl. Gently mix into the oat mixture until soft and evenly combined. Spread onto the cookie sheet in an even 1/2-inch layer.
Bake in the preheated oven until browned but still slightly gooey, 25 to 33 minutes. Let cool before cutting into bars.