THE LOW DOWN:
If you like to run out the door in the morning with your cup of coffee and on-the-go breakfast bar, this might be your next replacement. If you're the type who prefers muffins and scones to hot oatmeal, this might be your next replacement.
They have the consistency of a muffin, with the beneficial fiber of oatmeal or oatbran cereal (which is my nutritional hero), the good for you fats and protein from almonds and the vitamins of dates and pumpkin. So say goodbye to muffins and their accompanying "muffin tops", and say hello to nutrition.
The ceylon cinnamon in these bars makes all the difference. A little bit goes such a long way. When buying cinnamon, refer to this: http://nutritionfacts.org/video/the-safer-cinnamon/
I omitted traditional pumpkin spice for two reasons: 1. I didn't have any and 2. the Ceylon cinnamon combined with the pumpkin and the dates were enough for my taste buds. Feel free to play around with your own taste buds and add nutmeg or pumpkin spice mix of your choice. Or play it simple like I did. You won't go wrong either way.
- 4 dates
- 1 cup almonds
- 1/2 cup steel cut oats (if you don't have this, you can totally just use all oat bran or oatmeal)
- 1 cup oat bran
- 1/2 organic pumpkin puree
- one cup flax milk or non-dairy unsweetened milk
- 1 teaspoon ceylon cinnamon and extra to sprinkle on top
- pinch of himalayan salt or sea salt
- 1/2 teaspoon baking powder
1. Blend almonds until powdered or until it turns into almond butter
2. Blend everything in a high powered blender.
3. Optional: Top with a bit of cinnamon, sliced almonds, raisins or currants.
4. Place batter in a parchment paper lined brownie tray
4. Bake at 350 for about 20 - 30 minutes
5. When cool, cut into bars and enjoy!
NOTE: The batter will be much sweeter than the baked result. If its borderline sweet in the batter, add another date or two. The baked bites will be sweeter as a result.
NOTE: This is great toasted on day 2 with some peanut or almond butter.