Pumpkin Maple Oat Squares
A super healthy twist on pumpkin bread that is gluten-free, refined-sugar-free, and oil-free.
Equipment
- food processor
- 9x9 glass baking dish
- Oven
Ingredients
- 1 15-oz can organic pumpkin
- 2½ cups oatmeal
- ¼ cup organic coconut sugar
- 2 eggs
- ¼ cup real maple syrup
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp coconut oil for greasing the baking dish
Instructions
- Preheat oven to 350°F.
- Grease a baking dish using the ½ tsp coconut oil.
- Pour dry ingredients (oatmeal, coconut sugar, baking powder, cinnamon and nutmeg) into the food processor and process on low until it resembles course flour. This should take maybe 1-2 minutes, max.
- Add wet ingredients (pumpkin, eggs, vanilla and maple syrup) to the dry ingredients in the food processor. Process on low for another 1-2 minutes until the batter is smooth.
- Pour batter into a low-sided greased baking dish.
- Bake for 35 minutes at 350°F.
- After baking, let cool for a few minutes before cutting and serving.
Notes
If you don't have a food processor, you can make this recipe in the blender. I've made mine in my Vitamix on occasion. It's a bit harder to get the batter out of the blender, but in general, it works well.