I have mixed feelings about fall.
I love the falling leaves. Crisp air. And the outfits–boots, sweaters, layers, and scarves. What I don’t love is the sense of impending doom.
And what I really don’t love is when winter comes early. In the form of snow.
In October! (Yeah, that happened.)
But I try not to dwell. And there’s nothing like a little taste of fall to make me forget what’s coming. Which, of course, means pumpkin!
There’s been a return of pumpkin oats…
But recently a new fall treat was born.
When I ran out of my batch of No-Bake Back-to-School Granola Bars, I naturally turned to pumpkin for inspiration and added a fall twist to the next batch of bars.
N0-Bake Maple Pecan Pumpkin Oat Bars
- 2 1/2 cups old fashioned oats
- 1/2 cup pecans, roughly chopped
- 1/2 cup pumpkin seeds
- 1/4 cup walnut baking pieces
- 1 Tbs pumpkin pie spice
- a couple grinds of sea salt
- 1/3 cup Tierra Farm Organic Maple Pecan Butter* (or other nut butter)
- 1/4 cup almond butter (or other nut butter)
- 1/3 cup brown rice syrup
- 1/3 cup pumpkin
* If you can’t find maple pecan butter, use a different nut butter (such as almond or walnut) and try replacing some of the brown rice syrup with maple syrup to get that maple flavor. Justin’s Maple Almond Butter would work well, too.
Mix dry ingredients. In a separate bowl, mix nut butter(s), pumpkin, and sweetener, then stir into dry ingredients until well-combined. Press mixture down into a baking dish. Cover with saran wrap to really push down evenly without getting your fingers sticky. Refrigerate for at least four hours before cutting into squares and wrapping individually. Store in the freezer for an easy on-the-go snack.
I cut mine into small bites, which ended up being the perfect size.
Scrumptious–and so easy to make!
What’s your favorite way to eat pumpkin?