Pumpkin Chocolate Chip Breakfast Bars
Ingredients
Wet
- 1 flax egg
- 3/4 cup pumpkin purée
- 1/4 cup non-dairy milk (almond or oat)
- 1/4 cup pure maple syrup
Dry
- 1 cup GF rolled oats
- 1 scoop protein of choice
- Dash of pumpkin pie spice
- Dash of cinnamon
- Dash of nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- Handful extra dark chocolate chips
- Optional: 2 tbsp tigernut flour (for extra fiber)
Preparation
Mix all wet ingredients in a large bowl.
Add oats, protein, flour, and spices.
Mix in baking soda, powder, sea salt and some of the chocolate chips.
Pour into an oiled 8x8 or 8x4 pan, sprinkle with rest of chocolate chips and a sprinkle of sea salt.
Bake at 350 for 20 minutes.
Store in fridge up to 7 days or freeze for longer.
