1 1/2 cups coconut oil
1 1/4 c honey
1 1/4 c peanut butter
1 14-oz can pumpkin puree or about 1 1/2 cups
1/4 t sea salt
1/2 t cinnamon
3/4 t ground ginger
1 t nutmeg
2 cloves ground or a pinch of ground cloves

5 cups oats
2 1/2 cups chopped nuts – I like cashews, walnuts, almonds
1/4 c sunflower seeds
1 1/2 c shredded coconut
1 4oz bar of Baker’s unsweetened chocolate, chopped up
(You can use chocolate chips if you’re not vegans)

Heat oven to 350.

Melt the coconut oil, peanut butter, honey, pumpkin, cinnamon, ginger, nutmet, and clove. Let sit for 10-15 minutes for the flavors to mesh.

Meanwhile dump oats, nuts, seeds and coconut on a big sheet tray and toast lightly in the oven 10-15 minutes stirring every five or so. Don’t burn. If you want raw bars, skip this.

Mix all ingredients together and press into a 13×9” sheet tray or pan that has been lined with parchment paper. Put in fridge for two hours then cut into bars and individually wrap.

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