Ingredients

The following ingredients have 4 Servings
  • ½ cup rolled old fashion oats* or oat flour
  • 2 cups raw pumpkin seeds
  • 1-2 teaspoons cinnamon (too taste)
  • ½ teaspoon salt* (optional or too taste )
  • ¼ cup honey (or brown rice syrup for vegan)
  • 2 tablespoons coconut oil (MELTED**)

Instruction

  • Preheat oven to 350F, line an 8 x 8 baking pan with parchment paper and grease it with cooking spray or oil.
  • If you aren’t using pre-ground oat flour, just add ½ cup to a food processor and grind for 1-3 minutes until a flour forms.  It doesn’t have to be super fine, BUT you don’t want to see any visible oat flakes either.
  • Combine oat flour, pumpkin seeds, cinnamon, salt, honey, and coconut oil in a bowl. Mix until the mixture is well combined. 
  • Add the mixture to the pan and press down with the back side of a clean spoon. It may help to oil the back of the spoon.  Compact it lightly but not so much that you hear the seeds crunching.  It will seem kind of “loose-ish” but that’s fine as long as you pushed it down.
  • Bake for 15 minutes or until slightly golden brown, remove from the oven and let it sit for 10 minutes. Once its cool enough to handle, place it in the refrigerator for one hour. 
  • After one hour you can remove the mixture from the pan by lifting up the parchment paper. Now you can cut it into bars and store in an airtight container or plastic bag.  I find that these bars are a little tough straight out of the fridge but I eat them that way.  However, if I throw one in my purse to eat while I’m out it is chewier!  Either way is delicious!