Ingredients

The following ingredients have 4 Servings
  • 2/3 cup creamy cashew butter (, or nut or seed butter of your choice)
  • 1/2 cup coconut nectar
  • 2 tablespoons coconut oil
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pumpkin pie spice**
  • 1 tablespoon canned or pure pumpkin puree (, not pumpkin pie filling)
  • 2 cups gluten free oats
  • 2/3 cup roughly chopped cashews (, plus 2 tablespoons left whole and un-chopped)
  • 1/3 cup unsweetened shredded coconut (, or crispy rice cereal)
  • - total 1/4 cup: dried blueberries, apricots, papaya, banana chips or any other fruit you like, pumpkin seeds, chocolate chips etc.

Instruction

  • Line an 8x8 inch pan with parchment paper and set aside.
  • Melt nut butter, coconut nectar and coconut oil in a large saucepan over medium heat or in a large microwave-safe bowl in the microwave.
  • Allow to bubble and simmer for 1 minute, until mixture has thickened, while continuously stirring (to avoid burning and sticking). If you're not a fan of cashew butter, feel free to switch it out with your favorite nut or seed butter.Once thickened, remove from heat. Stir in the vanilla, pumpkin pie spice, pumpkin puree, oats, shredded coconut and chopped cashews.
  • Transfer the mixture into the prepared pan and press down VERY firmly and flatten with a flat spatula until tight and compressed. Press in the reserved cashews evenly along the bars. Add other add-ins of your choice - I added dried blueberries, apricots, banana chips and papaya to one batch and then left the other batch plain.