116 cal, 14C/6F/3P/6S.
Anybody else also already dreaming of Thanksgiving pies? What do you mean it’s not even mid-September yet?
My favorites Thanksgiving pies are Pumpkin Pie and Pecan Pie. No one can convince me that those aren’t the best two pies in the world.
So while daydreaming about generous slices of my two favorite Thanksgiving pies, this lovechild was born. Except the child was a different species, it wasn’t a pie, it was a breakfast bar! Just so I can enjoy these fall flavors every morning of course. I don’t just have a Sweet Tooth, I have a Fall Tooth, and I’m so excited to share all kinds of treats with you the next couple of months!
This recipe also happens to be vegan and can be gluten-free if you use gluten-free oats.
- 1 cup pecans (120 g)
- 1 cup pumpkin puree (240 g)
- 3/4 cup chopped dates, about 6 large medjool (120 g)
- 1 1/2 cup rolled oats (120 g)
- 2 tbsp chia seeds (24 g)
- 2 tbsp flax seed meal (13 g)
- 2 tsp pumpkin pie spice (really you can decide how much of this you want)
- 1/4 tsp sea salt
Makes 16 bars. Preheat oven to 350F and line an 8×8 baking dish with parchment. In a food processor or blender blend pecans until a fine pecan meal is formed. Add the pumpkin puree and dates and process until smooth (stopping and scraping down the sides). In a separate bowl whisk together the rest of the ingredients. Pour the wet mixture in and mix to form the bar dough. Press evenly into the baking dish. Bake for about 25 minutes until firm to the touch and brown around the edges. Cool completely (ideally in the fridge overnight) before slicing. Keep refrigerated probably about a week or frozen for about a month. Enjoy!
I hope you love these and tag @200isplentysweet on Instagram! ❤