Pumpkin Spice Breakfast Bars

"Pumpkin spice is blood-sugar balancing, soothing on the digestive system and a great natural sweetener. These bars are packed with good fats, antioxidants and protein to keep you glowing all morning! If you don’t have pumpkin spice you can use a combination of cinnamon, nutmeg and ginger." 

Pumpkin Spice Breakfast Bars

Prep Time

20 minutes

Cook Time

40 minutes

Serves

8 people

This recipe for Pumpkin Spice Breakfast Bars is another in our series from JSHealth website founder Jessica Sepel. The clinical nutritionist and best-selling author strives to help people better understand foods and their impact on the body.

According to Sepel, “Pumpkin spice is blood-sugar balancing, soothing on the digestive system and a great natural sweetener. These bars are packed with good fats, antioxidants and protein to keep you glowing all morning! If you don’t have pumpkin spice you can use a combination of cinnamon, nutmeg and ginger.”

Ingredients

  • 10 Medjool dates, pitted and chopped
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup raw almonds
  • 1/2 cup organic oats or quinoa
  • 3 tablespoons flaxseed
  • 2 tablespoons sesame seeds
  • 2 tablespoons sultanas or currants
  • 2-3 teaspoons pumpkin spice
  • 3 tablespoons almond butter
  • 2 tablespoons organic coconut oil
  • 2 tablespoons maple syrup or honey (optional)

For the Turmeric drizzle:

  • 2 tablespoons tahini
  • 1 teaspoon turmeric
  • 1 teaspoon maple syrup

Preparation

  • 1 Place all the ingredients in a food processor and pulse until well combined – the mixture should be firm but soft.
  • 2 Grease and line a 20-centimeter (8-inch) square baking tray and press the mixture in evenly with the back of a spoon.
  • 3 Combine the ingredients for the turmeric drizzle and stir until smooth and combined. Drizzle over mixture.
  • 4 Cover and freeze for 30-40 minutes or until firm.
  • 5 Remove from the freezer and cut into eight bars.
  • 6 Store in an airtight container in the fridge for up to a week.

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