Ginger Pumpkin Oat Bars
Autumn is PUMPKIN season. But there are more ways to incorporate this nutritious squash than flavoring lattes. I try to sneak the vitamin & complex carbohydrate rich vegetable into everything I can; smoothies, soups, pancakes, oatmeal etc… These bars are a great way to fuel up before a long ride or wrap them up and take them to fuel along the journey.
2 cups Gluten Free Old Fashioned Oats
1/2 cup Coconut Oil, melted
1 cup GF Brown Rice Crispy Cereal
1/2 cup GF All Purpose Flour
2 tablespoons Brown Sugar
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 tablespoons Cordyceps
2 teaspoons Ginger
1 1/2 teaspoon Pumpkin Spice Blend
1 teaspoon Vanilla Xxtract
1 cup canned Pumpkin
1/4 cup Coconut Kefir (sub milk)
1 large egg
4 tablespoons Maple Syrup
1/2 cup chopped walnuts
Preheat oven to 350F degrees. Lightly spray 8 x 8 square baking pan with cooking spray or line with parchment paper. Set aside.
Mix together oats, flour, brown sugar, baking powder, salt, and spices. Add in the vanilla, pumpkin, milk, egg, molasses and maple syrup. Mix together until evenly combined. Stir in walnuts and chocolate.
Pour the mixture into the pan and bake for 20 minutes-30 minutes, or until baked through in the center. Allow to cool and cut into bars.