Pumpkin Butter Oat Squares with Candied Pecans
Ingredients
Oat Base
-
1.5
cups
regular oats
-
1
cup
whole-grain spelt flour
-
½
tsp
baking soda
-
½
tsp
sea salt
-
½
cup
Sucanat sugar
-
1
each
chia egg (1 tbsp chia seeds + 4 tbsp warm water)
-
½
cup
Earth Balance, melted
-
¼
cup
pure maple syrup
-
1
tsp
pure vanilla extract
-
2
tbsp
almond milk
Pumpkin Butter
Candied Pecans
-
¼
cup
pure maple syrup
-
⅓
cup
sugar
-
¼
tsp
sea salt
-
¼
tsp
cinnamon
-
1
cup
pecans, chopped and toasted
Instructions
- Preheat the oven to 275°F and line a square pan with parchment paper, greasing the sides.
- Prepare the pumpkin butter in a medium pot and let it cool once cooked.
- While the pumpkin butter is simmering, prepare the candied pecans.
- Preheat the oven to 350°F.
- In a small bowl, mix the chia egg and set aside.
- In a large bowl, combine the dry ingredients for the oat base.
- In another small bowl, mix the wet ingredients and add the chia egg.
- Combine the wet and dry mixtures, mixing well with your hands.
- Press the oat mixture into the prepared pan and smooth it out.
- Pre-bake the oat base for 15-18 minutes.
- Spread the cooled pumpkin butter over the pre-baked oat base.
- Sprinkle the reserved oat mixture and candied pecans on top.
- Bake for another 8-10 minutes.
- Allow to cool on the counter for 20 minutes, then freeze for 30-50 minutes before slicing.
Nutrition Facts (estimated)
Servings
16 squares
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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