Red Meat Allergy Friendly Ginger-Cardamom Pumpkin Seed Oat Bars
Total time1 hr 10 min
Prep time15 min
Cook time25 min
4.8(20)
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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
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- 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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