Serving Size
1 bar
Servings
12
Prep Time
10 minutes
Cook Time
30 minutes
Nutrition Information
| Calories | 145 |
| Fat | 4 g |
| Saturated fat | 2 g |
| Polyunsaturated fat | 0.3 g |
| Monounsaturated fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 22 mg |
| Carbs | 25 g |
| Protein | 4 g |
| Fiber | 5 g |
Health Benefit
You don’t need to be a vegetarian to enjoy this sweet and seasonal vegan treat for breakfast or as an anytime snack.
You don’t need to be a vegetarian to enjoy this sweet and seasonal vegan treat for breakfast or as an anytime snack.
Ingredients
2 Tbsp (for chia "eggs," see directions)
1 can (15 oz)
1 tsp
1 and 1/2 cups
3/4 cup
2 tsp
1/2 cup chopped
Directions
- Preheat oven to 450°F.
- For chia eggs: Grind 2 Tbsp chia seeds in blender for 30 seconds, then mix with 6 Tbsp water. Let sit for 5 minutes and stir.
- Mix together pumpkin puree, chia eggs, oil, sugar, and vanilla.
- In separate large bowl, mix oats, flour, and cinnamon. Combine wet and dry ingredients. Fold in chocolate chips.
- Add batter to lightly-oiled rectangular baking dish. Bake on bottom rack for 25-30 minutes. Let cool and cut into bars.
- Handy Hint: Carob is a great vegan chocolate alternative. If you’re not into a chocolaty flavor, try golden raisins, chopped walnuts or dates, or butterscotch chips.
Jackie Gentilesco
