Low Histamine Ginger-Cardamom Pumpkin Seed Oat Bars
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Learn more →Ingredients
12 servings
For the bars
- 2 ½ cups rolled oats
- 1 cup raw pumpkin seeds
- ½ cup unsweetened shredded coconut
- 1 tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
- ½ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 tsp pure vanilla extract
- 2 tbsp chia seeds (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang on the long sides.
- 2
Spread the rolled oats and pumpkin seeds on the lined pan in an even layer. Toast in the preheated oven for 8–10 minutes, stirring once halfway through, until the oats are lightly golden and the pumpkin seeds are fragrant and beginning to pop.
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