Plants are so yummy and so good for our bodies, too. Oftentimes, however, people want to combine those plants with a ton of sugar to please their palates and it kinda negates the whole purpose!
I recently served these plant-based pumpkin oatmeal breakfast bars (as a dessert!) at a Women’s Retreat and, despite their low sugar content, got rave reviews!
I hope you and your family enjoy this simple, delicious, nutritious treat as much as we do.
Pumpkin Oatmeal Breakfast Squares
Mix all ingredients (except chocolate chips) and blend well. Fold chocolate chips into the batter until combined. Spread into a greased 8x8 dish. Bake in a 350 degree oven for approximately 30 - 35 minutes or until edges begin to brown. Use a sharp knife or toothpick to check the center for doneness. Allow to cool on a cooling rack and then cut into squares. These freeze and reheat well. To make thinner, crispier bars, spread batter onto a 13x9 pan or baking sheet.
You can also drop these by spoonfuls to make cookies. Adjust your baking times accordingly (approx 20 minutes for thinner bars, 10 minutes for cookies). Enjoy!