Oat and Pumpkin Harvest Bars

These OAT + PUMPKIN HARVEST BARS are a perfect thanksgiving dessert while still being healthy and eating clean! They take less than 10 minutes to prep and made the apartment smell AMAZING.

Andrew and I are doing the Fast Metabolism Plan by haylie pomroy. She’s a nutritionist and her fast metabolism plan focuses on eating clean foods, no dairy, no sugar and very specific foods on specific days.

These OAT + PUMPKIN HARVEST BARS are inspired from her recipe and we can eat them in the 3rd phase of the plan, aka Friday/Saturday/Sundays! Even if you aren’t on her fast metabolism plan these pumpkin bars are PHENOMENAL anyway!

Gluten free

Dairy free

Fast metabolism diet

Ingredients for the bars:

1 tsp Coconut oil, for greasing the pan15-ounce can pure pumpkin

1 cup coconut flour @bobsredmill

2 tbsp stevia

2 ½ teaspoons pumpkin pie spice

3/4 teaspoon baking soda

1/4 teaspoon sea salt

3 eggs

Ingredients for the crumble:

1/2 cup Gluten free rolled oats

3 tbsp pomegranate seeds

2 tbsp coconut oil @carringtonfarms

Directions:

1. Preheat the oven to 350 degrees

2. Add a tiny amount of coconut oil to a a 9-by-9-inch. Spread oil around covering the sides so it doesn’t stick.

3. In a large bowl, mix together pumpkin, coconut flour, Stevia, pumpkin pie spice, baking soda, sea salt and eggs.

4. Next, add the batter to the baking dish, spread out mixture smoothly.

5. In a small mixing bowl combine rolled oats, coconut oil and pomegranate seeds for crumble topping. Mix together until mixture is forming clumps.

6. Distribute on top of pumpkin batter, slightly pressing into batter so it stays in place.

8. Bake for 30-35 minutes.

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